The provided diagram illustrates the various stages involved in the commercial production of cheese. Overall, the process is a linear sequence consisting of nine distinct steps, starting from the initial treatment of raw milk and ending with the product being sold in shops.
The process commences with the acidification of raw milk, where bacteria and an enzyme are added to initiate the transformation. This leads to the second stage, where the milk solidifies into curds. These curds are subsequently cut into smaller pieces, which are then subjected to a combined heating and draining process. Following this, salt is added to the mixture to enhance flavour and preservation.
Once the salt has been incorporated, the mixture undergoes a shaping phase to form the cheese into its desired structure. The shaped cheese is then left to ferment for a period of two months. After this maturation period, the final product is packaged, which prepares it for the final stage of the process: being transported and sold in retail shops. The entire procedure transforms raw ingredients into a finished food product through a series of carefully controlled physical and chemical changes.