The given diagram illustrates how soft cheese is produced. Overall, there are five stages in the process, starting with combining milk with water, followed by several processing steps and ending with filtering out waste water from the final soft cheese product. Throughout this process, the initial liquid is subjected to varying temperatures and eventually thickens.
Regarding the two first stages, two primary ingredients, namely milk and water, are combined together. After that, this mixture is chilled to a temperature of 5°C for 2 hours, while being continuously stirred.
Concerning the remaining stages, salt is added to the resulting liquid, which is then warmed to 35°C to facilitate fermentation. Once it has been fermented for 6 hours, it undergoes an 8-hour evaporation stage at 100°C to release steam and reduce the water content. The next step involves transferring the thickened mixture to a cooling chamber, where the temperature is maintained at 5°C for 6 hours. Here, excess water is removed through a filter at the bottom, while soft cheese is finally extracted via another outlet at the top of the chamber