The diagram illustrates the sequential stages involved in the production of cheese.
Overall, the production line comprises nine distinct stages, beginning with the combination of raw milk, bacteria, and enzyme, followed by processing and culminating in the packaging and distribution of the final products to retail outlets.
In the initial stage, raw milk is mixed with bacteria and enzyme before being solidified, with the aim of forming curds. Once formed, curds are cut into small fragments to make them manageable. They then undergo heating and draining stage to eliminate any contaminants. Subsequently, the treated curds are salted so as to improve preservation and enhance their flavour
In the subsequent phase, salted curds are transferred into shaping stage, where they are molded into forms. This is followed by fermentation, lasting approximately 2 months and enabling cheese to develop its final texture. Finally, the cheese is boxed into packages and transported to shops for sale.
