The diagram illustrates the process by which soft cheese is produced.
Overall, this is a biochemical process that consists of five main stages and takes approximately one day to complete. It begins with the mixing of raw ingredients, followed by the cooling, fermentation and evaporation steps, before being cooled again to produce soft cheese. Throughout the process, temperature control plays a crucial role in transforming the liquid into a thickened product.
The process commences with the introduction of water and milk into a mixing chamber, where they are thoroughly blended. Thereafter, the mixture undergoes a cooling phase at 5°C for a duration of two hours, during which it is stirred continuously.
Next, salt is added through a valve, and the mixture is then heated to 37°C while being stirred. Over six hours, chemical reactions occur, causing the mixture to thicken. Once fully fermented, the thickened mixture is transferred to an evaporator, in which it is heated to 100°C for eight hours as steam discharges.
In the final stage, the condensed mixture is directed to a cooling tank, where it rests at 5°C for another eight hours, solidifying into soft cheese. During this stage, waste water is removed through two filtering devices connected to the transfer pipe and the tank’s outlet.