The given diagram illustrates the production of cheese.
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, water and milk, the fundamental and indispensable ingredients of soft cheese, are blended together by a mixer. Subsequently, this mixture is put into the cooling phase, maintaining a temperature of 5 degrees Celsius for 120 minutes. Following this, salt is added before the fermentation phase, which is raised to 35 degrees Celsius and lasts for 6 hours.
After that, the fermented compound continues to undergo the evaporation, subjected to an eight-hour process at a temperature of 100 degrees Celsius, during which 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 procedure is released via a filter.
