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The image shows a process diagram titled "Process for making soft cheese" with a legend defining four symbols: a bar for "Liquid to thick mixture", a diamond-topped icon for "mixer", a burner icon for "heat", and a small cylinder for "filter". The process flows left to right through connected containers: 1) Initial inputs of "water" and "milk" enter a container marked with "mixing" at the inlet and "mixing" inside with a mixer icon; 2) A pipe leads to a container labeled "cooling", containing a mixer icon, operated at "9°C" for "(2 hours)"; 3) "salt" is added into the connecting pipe leading to a container labeled "fermentation", containing a mixer icon, with heat below at "37°C" for "(6 hours)"; 4) The next container is labeled "evaporation" with "steam" rising from a valve, heated below at "100°C" for "(8 hours)"; 5) The pipe passes through a filter, with a branch draining "waste water" at the bottom; 6) The main pipe leads into a final tall container labeled "cooling" at top, containing "soft cheese", maintained at "5°C" for "(8 hours)".
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram depicts the process of making soft cheese. Overall, there are five stages in the manufacturing of cheese. Water and milk go through cooling, fermentation, evaporation, and a second cooling before it is ready.
In the first stage of making cheese, water and milk go through a machine which adds liquid to the thick mixture. After mixing, the mixture goes to the cooling tank and stays at a temperature of 9 degrees for two hours. At this point, the liquid thickens completely and reaches the required temperature.
Moving to the next stages, after cooling, the cheese is salted and moves to fermentation. The mixed substance undergoes a heating process at 37 degrees for 6 hours. Then it evaporates at a temperature of 100 degrees for 8 hours, while steam escapes from a special section. The next step is the filtering of waste water. The last step involves cooling the finished cheese at 5 degrees. The cheese is ready for consumption.
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