TASK 1
The diagram below shows the process of making cheese.
The diagram portrays how to manufacture cheese in two different ways, along a
production line at a factory.
It is obvious that the process is comprised of several stages, including modern and
traditional approaches. Both ways begin with raw milk processing and culminate in the
ripening of fresh cheese. However, the more traditional cheese-making excludes the
initial pasteurization and standardization stages.
In the initial step, raw milk is pasteurized, standardized, filtered in a machine to
eliminate all the bacteria according to the modern method, instead of skipping these two
steps in the more conventional method. Subsequently, the milk is still poured into the
coagulation machine where an ennet and a fermenting microorganism are added to
inoculate the milk which coagulates to create milk curds and whey. Once these milk
curds are cut, stirred well-cooked then.
After being whey is thrown-away, the product is put into the container while the curds
are drained to remove the excess whey and undergo the milling machine. Thereafter,
this powder is salted to make fresh cheese in the form of cottage cream and cheese
with a soft texture. Once the salting stage is ended, the cheese powder is poured into
molds before being delivered to the pressing machine in order to be drained the
additional whey. Finally, the curds are unmolded and cheese is left to age or ripen
during a period of time, before being delivered to supermarkets or stores for displays.
CHECKED:
The diagram portrays how to manufacture cheese inillustrates two different
ways,methods of cheese along a production line at a factory.
It is evident that the process consists of several stages,
includingencompassing both modern and traditional approaches. Both ways
beginmethods commence with raw milkthe processing of raw milk and
culminate in conclude with the ripening of fresh cheese. However, the more
traditional cheese-making excludesmethod does not involve the initial steps
of pasteurization and standardization stages.
In the initial stepstage, raw milk is pasteurized, standardized, filteredsubjected to
pasteurization, standardization, and filtration in a machine to eliminate all
the bacteria according to, as per the modern method, instead of skipping.
Conversely, these two steps are omitted in the more conventional method.
Subsequently, the milk is still poured into the coagulation machine, where
an ennetrennet and a fermenting microorganismmicroorganisms are added to
inoculateinitiate the milk which coagulates to createcoagulation process, resulting
in the formation of milk curds and whey. Once these milkthe curds are cut,
they are stirred well-, and then cooked then. thoroughly.
After beingthe whey is thrown-awaydiscarded, the cheese product is
putplaced into thea container, while the curds are drained to remove the
excess whey and undergo the milling machine. Thereafter,process. Following
this, the resulting powder is salted to makeproduce fresh cheese in the form
of, such as cottage cream and cheese with a soft texture. Once the salting
stage is endedcompleted, the cheese powder is poured into molds before
being deliveredtransferred to the pressing machine in order to be drained the
additionalto drain any remaining whey. Finally, the curds are unmolded, and
the cheese is left to age or ripen duringfor a specific period of time, before
being delivereddistributed to supermarkets or stores for displays.display.
