The diagram illustrates the various steps followed in the process of cheese production in a factory. The cycle of preparing the cheese from raw milk to the final product involves twelve steps.
The cheese formation starts with collecting the raw milk and pasteurizing it, which then undergoes standardization and filtration. An enzyme named rennet is added to the next step called coagulation or curdling of the milk, where it is further broken into curds and whey. The traditional method of making cheese had to undergo the curdling process through inoculation by fermenting the microorganisms.
Once the milk gets curdled, it is then cut, stirred, and cooked. Alongside, the whey is drained from the mixture leaving the curds behind. Furthermore, these curds are then milled in a milling machine, and salt to them to prepare fresh cheese, and cream cheese. Then they are poured into molds, further, they are pressed under the pressing slab to drain out additional whey. Once it is done, the last step of the process happens which is the ripening of the cheese which takes some time and it is at last presented as a ripened cheese in the market for selling purposes.