The provided diagram illustrates the various stages involved in the process of soft cheese production.
At a glance, it can be observed that the step-by-step procedure involves five distinct stages, beginning with the mixing of milk and water in a tank and concluding with the production of ready-to-use soft cheese.
Initially, milk and water are combined in a large container equipped with a mechanical mixer. This mixture is then transferred through a pipe into a second tank for cooling, where the temperature is maintained at 5°C for two hours. After cooling, salt is added to the mixture, preparing it for the fermentation stage. During fermentation, the salted mixture is heated to 37°C for a period of six hours, which causes it to thicken as the liquid begins to solidify.
In the subsequent stage, the thickened mixture undergoes evaporation. It is boiled at 100°C for eight hours, which removes excess water in the form of steam. Following this, the nearly finished cheese is filtered to remove any remaining impurities. In the final step, the cheese is transferred to a cooling container, where it is maintained at 5°C for eight hours. At this point, the waste water is discharged, and the process results in the final product: soft cheese.
Overall, the process transforms milk and water into soft cheese through a sequence of mechanical and chemical steps, including mixing, cooling, heating, and filtering.