The diagram shows the process by which soft cheese is produced. Overall, the process consists of five main stages: mixing, cooling, fermentation, evaporation, and turning into soft cheese. Notably, temperature control plays a crucial role in transforming the liquid into a thickened product.
The process commences when water and milk are introduced into the mixing chamber, where they are blended thoroughly with the help of a mixer. Next, the mixture undergoes a cooling stage at 9°C for 2 hours. Following this, salt is added before being fermented at 37°C for a duration of 6 hours.
Once the initial stage has been completed, the liquid is then subjected to an evaporation phase, during which it is heated to 100°C for 8 hours, thereby producing steam. In the final stage, the thickened mixture is directed to a cooling tank, where it is exposed to fire at 5°C for 8 hours in order to solidify into soft cheese. During this stage, waste water is removed through two filters connected to the transfer pipe and container.