The diagram illustrates the process of making soft cheese.
Overall, this process consists of various stages, starting with the mixing of water and milk, and culminating in the soft cheese forming in a cool environment. Notably, the texture of the mixture thickens along this process, which is mostly sealed off, and water is ultimately drained to form the product.
The inital stages revolve around the mixing of two key ingredients, namely water and milk. They are first added into a container where they are mixed thoroughly before being passed to another container via a pipe. The mixing continues for two hours, but at a low temperature, 5 degrees Celsius, prior to further treatment.
As the mixture is transferred along the production line, salt is added and the new mixture is then stirred and allowed to ferment at 37 degrees Celsius in six hours, creating a thicker substance as a result. This is followed by further heating in the next container, at 100 degree Celsius, in a longer period of time, 8 hours, evaporating some of the water content.
The process comes to an end as the resultant substance is led to the final container, which is equipped with filters to drain as much waste water as possible. The soft cheese is then allowed to cool inside this container at 5 degrees Celsisu in eight hours, forming a mixture with the thickest texture as a result.