The given picture illustrates various stages in the production of soft cheese. In general, the process comprises five steps, beginning with the mixing stage and ending at the perfect soft cheese.
At the first step, water and milk are put together into a machine to be mixed. Next, the combination is cooled at a temperature of 5 degrees Celsius for 2 hours. After the cooling stage, salt is added into the mixture, making the liquid mixture convert into thick status. Then, the thick mixture is heated at 37 degrees Celsius over 6 hours, resulting in a fermentation stage.
At the evaporation step, the blend continues being heated at 100 degrees Celsius during an 8-hour period, making the boiled mixture release steam. Subsequently, the soft cheese undergoes purification via two fillers, effectively removing waste water. Finally, the soft cheese is cooled at 5 degrees Celsius for 8 hours to be ready for consumption.
