The diagram displays a process for making soft cheese. It outlines several steps from raw ingredients to the production of soft cheese.
Overall, what can be clearly seen from the graph is that five crucial steps must take place in order to produce soft cheese. It starts with mixing raw materials and ends with cooling.
To begin, milk and water are added to the storage where these materials are mixed, and, after that, the mixed liquid is transferred to another mixer storage for two hours to get this liquid cooled at 5 degrees Celsius for 2 hours. Then, salt is added, and the mixture is transferred to storage where fermentation is done by heating the mixture for six hours at 37 degrees Celsius. Additionally, at this stage, the mixture is mixed again to ensure the uniformity of the mixture and, at the same time, the density of the mixture increases. Following that, the mixture is moved to another storage where evaporation is processed for 8 hours at 100 degrees Celsius, and extra water is removed as steam, making the mixture thicker. Wastewater is removed by two filters right before transferring to final storage and also at the final storage to make the mixture thicker and ensure that soft cheese is produced completely.