The diagram below shows the process of making cheese. Summarise the information by selecting and reporting the main features and make comparisons where relevant.

The diagram below shows the process of making cheese. Summarise the information by selecting and reporting the main features and make comparisons where relevant.
IELTS Writing Task Chart for The diagram below shows the process of making cheese. Summarise the information by selecting and reporting the main features and make comparisons where relevant.
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The diagram illustrates a linear process to produce
cheese
Use synonyms
.
Overall
Linking Words
, there are ten steps in
cheese
Use synonyms
production, commencing with fresh milk being processed and culminating with ripened
cheese
Use synonyms
being the end product. Regarding the first four stages, unpasteurized milk can be processed in two ways. In most
cheese
Use synonyms
-making processes, it first goes through pasteurization,
then
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standardization and filtration,
whereas
Linking Words
in the traditional method, all of these aforementioned procedures are dispensable.
Next,
Linking Words
milk is added to a tank with fermenting microorganisms and rennet (enzyme).
Thereafter
Linking Words
, the liquid thickens to form curds and whey, which are later cut, stirred, and cooked. Concerning the
last
Linking Words
five stages, after the whey is drained out, leftover curds are milled before being seasoned with salt, creating fresh
cheese
Use synonyms
(i.e., cottage and cream
cheese
Use synonyms
). The process resumes when the composition is poured into metal moulds and pressed to drain additional whey. Once matured, ripened
cheese
Use synonyms
is produced and ready to be consumed or sold to consumers.

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Basic structure: Change the third paragraph.
Vocabulary: Replace the words cheese with synonyms.
Vocabulary: Only 3 basic words for charts were used.
Vocabulary: Use several vocabularies to present the data in the third paragraph.
Topic Vocabulary:
  • pasteurization
  • rennet
  • curds and whey
  • starter culture
  • curdling
  • fermentation
  • draining and pressing
  • aging/maturation
  • temperature control
  • bacteria inoculation
  • enzyme
  • flavor enhancement
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