The diagram elucidates the procedural methodology for soft cheese production in an industrial context.
The process is characterized by a series of meticulously defined steps, commencing with the amalgamation of water and milk, followed by a cooling phase, fermentation, evaporation, and subsequent cooling, culminating in the final product of soft cheese.
Initially, the process begins with the combination of milk and water in a designated chamber, which is then subjected to mixing to achieve a homogenous liquid mixture. Subsequently, this mixture is cooled to 5°C for a duration of 2 hours, after which salt is introduced into the blend. The mixture is then allowed to undergo fermentation at 37°C for 6 hours, facilitating the transformation of the liquid into a semi-solid state, which is essential for cheese production.
Following the fermentation stage, the mixture is heated to 100°C for 8 hours to facilitate evaporation, during which steam is released. This step is crucial for reducing the moisture content, thus enhancing the consistency of the cheese. After evaporation, the mixture is filtered to eliminate any residual water, producing a thick cheese mass. Finally, the resultant soft cheese is cooled to 5°C over a span of 8 hours before it is ready for packaging. Throughout this process, wastewater is produced, emphasizing the industrial nature of this cheese-making procedure.