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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 illustrates the process of producing soft cheese.
Overall, this process starts with mixing two main ingredients: milk and water, after which it is subject to a number of procedures, such as cooling, fermentation and evaporation. At the final stage, the liquid is cooled, ultimately producing soft cheese.
Initially, the main liquid ingredients, milk and water, are mixed together. The mixture is then cooled to 9°C for two hours. Following the addition of salt, the next step involves fermentation, during which the mixture is heated to 37°C for six hours.
The following phase begins with the mixture being heated to 100°C for eight hours, resulting in evaporation. The mixture is then passed through a filter, and the waste water is drained off. At the final stage, the mixture is cooled to 5°C for eight hours, thus marking the end of the process.
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