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Wheat Milling, Milk - Coggle Diagram

- - - - Rotating break rolls shears wheat open as opposed to crushing it, seperating insides from the bran
        
        Sieves separate bran and germs and directly them elsewhere
        
        Sieves isolate white endosperm flour and direct it through reduction rolls, which repeatedly repeat until all the bran is separated to give the flour.
        
        Bread Production
- - - - Rennet is added to the milk
        
        Curd is cut using fine wires
        
        Hard cheeses
        
        Cut finely to release as much whey as possible
        
        Curds are heated and piled atop one another to release more of the whey
        
        This separates the curd (Solidified part of the cheese) from the Whey (The liquid remains of everything that isn't the curd)
        
        Soft cheeses
        
        Only cut lightly so that more whey is retained
        
        Whey is left to drain away naturally over time
        
        Cheese is milled
        
        1 more item...
        
        Blue cheeses
        
        Rennet is an enzyme usually extracted from cows coagulates the milk and turns it into curds and whey
      - Bacteria changes the lactose to lactic acid through their metabolic processes
        
        Lactic acid coagulates the milk proteins, develops the flavour and preserves the product
  - - - Changes the lactose to lactic acid to coagulate it and give it a tangy taste
      - Left to set until the correct acidity level is achieved
        
        Fruits and flavourings are added