#task1 #writing #process 🍔
The diagram illustrates the traditional and conventional methods of producing cheese. Overall, the process can be divided into three distinct stages, beginning with the initial processing of raw milk (including pasteurization and filtration), the coagulation and salting of curds, and finally, pressing and ripening of fresh cheese. It is also clear that this process is completely mechanical and relies on special machinery.
In traditional cheese-making, raw milk is coagulated immediately, skipping the pasteurization and filtration steps. The conventional method, however, begins with pasteurizing raw milk, followed by standardization and filtration. Once the milk has been processed, it is then poured into a large container, rennet and some fermenting microorganisms are added to trigger coagulation. This process separates the milk into solid curds and liquid whey through cutting, stirring, and cooking. The whey, which is the excess liquid, drains through an outlet at the bottom of the container, leaving only the curds behind for the next stage.
At this point, the curds undergo milling, breaking them into smaller pieces. Having been milled, salt is added to the curds to enhance the flavor, resulting in fresh cheese (cottage and cream cheese). The fresh cheese is then poured into round molds and placed on a conveyor belt for pressing, which further drains any remaining whey. When pressed, the cheese is then removed from the molds, stacked on a shelf, and left to ripen. Finally, after the ripening process, the wheels of cheese are fully matured and ready for consumption.
WORD COUNT: 246
BAND SCORE: 8.0
The diagram illustrates the traditional and conventional methods of producing cheese. Overall, the process can be divided into three distinct stages, beginning with the initial processing of raw milk (including pasteurization and filtration), the coagulation and salting of curds, and finally, pressing and ripening of fresh cheese. It is also clear that this process is completely mechanical and relies on special machinery.
In traditional cheese-making, raw milk is coagulated immediately, skipping the pasteurization and filtration steps. The conventional method, however, begins with pasteurizing raw milk, followed by standardization and filtration. Once the milk has been processed, it is then poured into a large container, rennet and some fermenting microorganisms are added to trigger coagulation. This process separates the milk into solid curds and liquid whey through cutting, stirring, and cooking. The whey, which is the excess liquid, drains through an outlet at the bottom of the container, leaving only the curds behind for the next stage.
At this point, the curds undergo milling, breaking them into smaller pieces. Having been milled, salt is added to the curds to enhance the flavor, resulting in fresh cheese (cottage and cream cheese). The fresh cheese is then poured into round molds and placed on a conveyor belt for pressing, which further drains any remaining whey. When pressed, the cheese is then removed from the molds, stacked on a shelf, and left to ripen. Finally, after the ripening process, the wheels of cheese are fully matured and ready for consumption.
WORD COUNT: 246
BAND SCORE: 8.0