The process diagram demonstrates the production steps of cheese, from raw milk to ripe cheese, involving various steps, such as fermentation and cooking.
Initially, raw milk is the base ingredient for cheese. In order to put it into production, there is a crucial requirement, which is eliminating harmful bacterias. In traditional methods, it is overlooked and undone. Although today, it is necessary to perform three steps, which are: Pasteurazition, standardization and filtration.
Afterwards, once these processes are done and the milk is ready to use, it is carried to a large pool. Subsequently, It will have a coagulation step, where multiple elements are blended into a mixture. The elements are the necessary chemical and physical components, such as; fermenting microorganisms, curds and whey, and an enzyme called rennet. After the mentioned ingredients are combined, the textured liquid is cut, then stirred and cooked.
Followed by this, the curds are drained from whey, the rest is milled and salted. Now this version of fresh cheese is called ‘cottage and cream cheese’. Though there are various types to consume this particular food, in order to get a ripe cheese, it needs to go through multiple more steps.
Consequently, the fresh cheese is poured into molds, and is pressed down by a machine to sustain its desired hard shape. The last bits of whey is drained, leaving the cheese completely ready to be ripened. Lastly, after waiting in the shelf, it is now ready to be consumed.