The given diagram illustrates the production of chess.
Overall, this process consists of five main stages, beginning with the mixture of raw ingredients, followed by the cooling, fermentation and evaporation steps before being cooled a second time to convert liquid into thickened cheese.
To commence with the process, water and milk, the fundamental and indispensable of soft cheese, are blended together by a mixer. Subsequently, this mixture is put in the cooling phase, maintaining a temperature of 5 degrees Celsius in 120 minutes. Following this, salt is added before the fermentation phase happens, which is raised at 35 degrees Celsius, lasting 6 hours.
After that, fermented compound continues to undergo the evaporation that is subjected to an eight-hour process with the temperature of 100 degrees Celsius, describing the steam rises through the vent pipe. Finally, the liquid is placed in the cooling duration of 8 hours at 5 degrees Celsius to create the finished cheese. The by-product of this process is released via a filter.