Bài Giải:

The given illustration provides information related to the production of cheese by two
methods of most cheese making and the traditional procedure, which turns raw milk
into ripened cheese.
Firstly, regarding the first part of the procedure, which turns raw milk into curds, there
are two procedures to approach. On the one hand, for most cheese-making chains,
after raw milk is pasteurized to remove the remaining germs, the process of
standardizing and filtrating is implemented to treat the product before the rennet-
treated phase occurs. On the other hand, traditional boutiques approach the mentioned
procedure differently by fermenting raw milk with micro-organisms before
inoculation. Ultimately, the coagulating process happens with the addition of rennet as
an enzyme, which turns the liquid into a consistent curd and whey.
Secondly, regarding the rest of the procedure, the coagulated curd is cut by a particular
device into small curds before being stirred and cooked. After the curds having its
whey liquid drained, a machine further mills the curds to create a smaller form of fat-
coagulated particles. With the aim of slowing the fermentation, salt is used to treat the
milled curds. While a portion is consumed as cottage cheese or cream cheese, the
remaining proportion is poured in molds before being pressed to drain the liquid
component further. After the ripening process, the pressed curds lose the moisture and
turn into ripened cheese.
Overall, the fermentation process takes away the moisture in raw milk and adds flavors
to the final products. Besides, the salting process takes the main responsible for
creating a salty flavor that is universal to all types of cheese.
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