The diagram below shows the process of making cheese.
The flow chart shows typical and traditional methods of cheese production. Producing cheese can be divided into two stages: converting milk into curds and using those curds to make ready cheese. While both methods follow somewhat similar steps, the traditional way of cheese production is more straightforward.
Raw milk has been pasteurized and filtered before coagulating in most cheese production. However, in the traditional method, the raw milk directly goes into the coagulation process, where enzymes and microorganisms are added. Once the milk is fermented, it changes into curds and whey. Then this product is cut and stirred so that it is ready to cook.
Next, curds are rested for some time to drain extra whey. After the product is milled and salted, fresh cheese becomes ready in two forms: cottage and cream cheese. However, there are a few more steps to follow to get ripened cheese. Salty cheese is poured into molds to be pressed, a process during which additional whey is removed. Ready cheese is stocked on shelves for a specific time to ripen.
The essay is generally well-organized, with a clear structure following the cheese production process. However, transitions between steps could be smoother.
Suggestions
- Use more linking words to enhance flow.
- Clarify the distinction between traditional and typical methods.
- Ensure each step is clearly connected to the next.
The vocabulary is appropriate and varied, though there is room for more precise terminology.
The essay demonstrates a good range of grammatical structures with minor errors.
The essay covers the main stages of cheese production but lacks specific details from the diagram.
Suggestions
- Include more specific details from the diagram.
- Clarify differences between traditional and typical methods.
- Ensure all key steps are mentioned.