The figure ilustrates the cheese making process in a factory. This typical cheese making process includes around twelve steps.
The cheese formation starts with the collection of raw milk and then pasteurization. Then standardization and filtration should be done to coagulate the milk into further steps. Rennet enzyme is needed for curdling the milk whether it broken into curd and whey. The tradition method of making cheese had to undergo the curdling process through inoculation by fermenting microorganisms.
Once the milk’s curdling is done, it is then cut, stirred, and cooked. Alongside, the whey is drained from the mixture, leaving the curds behind. Moreover, the curds are then milled in a milling machine, and salting the milled curds to prepare fresh and cream cheese. After that, fresh as well as cottage and cream cheese are poured into molds. Furthermore, they are pressed in such a way that the additional whey can drain out easily.
The last step is to ripe the cheese for some time and then the most awaited cheese is ready.