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The image outlines the process of cheese production. It starts with cows eating grass from spring to autumn, followed by milking on dairy farms. The raw milk is transported to a factory for pasteurization at 160°F for 15 seconds, then cooled to 90°F. The next stage involves coagulation by adding fermenting microorganisms, stirring, and heating. This is followed by draining to separate solids from whey, milling to break the solids into small pieces, and pouring them into round molds. The final steps include pressing to remove liquid, air drying, and ripening for several weeks before the cheese is ready for eating.
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram explains the way in which cheese is made. Overall, there are twelve stages in the process, beginning with the feeding cows and culminating in eating cheese.
To begin, we need to feed cows. Feeding cows takes place from spring to autumn. Next on the diagram is milking on daily farms and then raw milk is transformed to factory. Following this, milk is pasteurized at 160°F for 15 seconds, then is cooled to 90°F. After this, during the process of milk curdling, fermenting microorganisms are added, stirred and heated. Next is draining. We need to separate solids from whey.
Then, during milling and pouring we break cheese into small pieces and give the cheese a round mold. In the subsequent stage, cheese is pressed to remove liquid, air dried and ripens several weeks. After all this points, the cheese is ready to be eaten
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