The sequence chart illustates the method of producing cheese.
Overall, there are five main stages in the way to make cheese, starting with cooling the warm milk to 4°C in refrigerated vat, and finishing with cut the curds into grains and send to different factory to make variety type of cheese.
As shown in the visual representation, the first step of making cheese is cooling the milk being warmed in a refrigated vat to 4°C. Subsequently, the milk cooled in the previous step is pasteurised in 63°C for 30 minutes to kill bacteria. After finish this stage, cheesemakers lower the temperature of milk to 30°C to pumped into a vast adding starter to ripen milk. Taking the maker about 30 to 60 minutes, a coagulant such as rennet is added into a different-vast to stir the milk into the whey rising on top of the liquid and the curds remaining at the bottom this. Let the mixed rest for 30 minutes, only curds is cut into grains and bring to differents factory to produce many types of cheese, and that is the end of the process.