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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 process details how to produce soft cheese.
Looking from an overall perspective, it is readily apparent that this entirely man-made process consists of three main stages, starting with mixing the ready products, followed by preparation and processing through special machineries, finally cooling the ready product.
The whole process begins when water and milk are poured into a big special container through two upper tubes, in order to mix, with mixer, which is located in this container. The mixed mixture is cooled for 2 hours under 9 degrees, before adding salt in it. The salted mixture is go through the fermentation in an another big special container with mixer in it, and it takes about 6 hours under 37 degrees. Once fermentation is finished, the condensed mixture is evaporated under 100 degrees emitting the steam. Finally, this liquid is go through filter and transformed to the biggest container where the soft cheese is cooled down under 5 degrees within 5 hours, and waste water is removed itself through the second filter.
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