The diagram illustrates the production of soft cheese.
From an overall perspective, it is readily apparent that there are five main stages in making soft cheese, starting from mixing water with milk and finishing with cooling the final result.
Firstly, water and milk are poured into the system to be mixed finely. Then, the mixed liquid is transferred to another section where it will become thicker by the process of cooling under five celcius degree for two hours. The next step involves adding salt for the fermentation of the thick mixture under 37 Celcius degree, which lasts for 6 hours.
After that, the fermented result flows to the next section, where it is boiled at 100 Celsius degree. After eight hours, it evaporates and releases a stream. The mixture then moves to another stage in order to be cooled at the same degree in the second step of the process and turns into the final product after about eight hours while redundant water will be disposed of through a huge tube.