The provided diagram depicts how cheese is manufactured inside factories.

The provided diagram depicts how cheese is manufactured inside factories. In general, the whole process consists of 10 main stages, commencing with the usage of milk, and culminating in the ripening of cheese. First of all, raw milk is collected and used as the main ingredient for either traditional or technological cheese production, the latter of which involves pasteurization, standardization, and purification. The processed milk is then combined with fermenting microorganisms and rennet, a type of enzyme, to create a mixture of curds and whey. Afterward, the concoction is sliced into multiple pieces, mixed up, and cooked before having its whey extracted. In the next step, the remnants, which are only curds, are turned into powder using a milling machine. The cheese grain is next seasoned with salt as a primary spice in order to form fresh cheese, which is a combination of cottage and cream cheese. Subsequently, metallic molds are filled with cheese, then pressed down to produce cylinder-shaped cheese. During such phase, leftover whey is eliminated to assure that the cheese is whey-free. Lastly, rolls of cheese are preserved for more than 9 hours before becoming edible cheese ready to be distributed.