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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 demonstrates the process of how soft cheese is made.
Overall, the process consists of five stages, beginning with mixing the ingredients and ending with the cooling of the cheese for some time. Notably, throughout the process, the cheese goes through different temperatures and takes many hours until it is gradually done.
The process commences with liquids such as water and milk, which then go into a mixer, where they stay at a temperature of 9 degrees for two hours. The next step is to add salt to the fluid and leave it on heat at a temperature of 37 degrees for six hours.
The following stage is to evaporate the liquid at 100 degrees and let the air release through steam on the top of the container. The process stays for eight hours until vaporization is done. In the final stage, the cheese goes through a filter and cools for another eight hours. Consequently, during the last cooling process, the cheese produces extra water, and this water goes through a special area in the cooler. After eight hours, the soft cheese is ready to consume
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