The diagram illustrates the stages involved in manufacturing soft cheese, from the initial mixing of raw ingredients through to the final cooled product. Overall, the process transforms a liquid mixture of water and milk into a solid dairy product through a series of alternating heating and cooling stages, with temperatures ranging dramatically from 5°C to 100°C. In total, the entire procedure takes 24 hours to complete, excluding the initial mixing stage, and results in the separation of waste water from the finished cheese.
The process begins with water and milk being combined in a mixing unit, where the two liquids are blended together to form a thick mixture. This mixture is subsequently transferred to a cooling chamber, where it is kept at a temperature of 9°C for a period of two hours. Following this, salt is introduced into the mixture, which then undergoes fermentation at a considerably higher temperature of 37°C over a six-hour period.
Once fermentation is complete, the mixture proceeds to the evaporation stage, where it is heated to 100°C for eight hours. During this stage, steam is released as excess liquid evaporates from the mixture. The resulting substance is then passed through a filter, which separates any remaining waste water from the mixture. Finally, the filtered mixture is transferred to a cooling tank, where it is stored at 5°C for a further eight hours. It is during this final stage that the mixture solidifies into soft cheese, ready for consumption, while any leftover waste water is drained away.