The picture demonstrates the process of making soft cheese.
Overall, it is a linear process, which includes five stages, and needs only 24 hours for its production. The process starts in special equipment where water and milk are mixed by a mixer. Afterwards, the process contains other processes such as cooling, fermentation, evaporation, and then the soft cheese is cooled.
Initially, the process commences when water and milk are mixed by the mixer in the special equipment. Then, the liquid is cooled for two hours at 5 С temperature. Hence, salt is added to the cooled liquid, while the next step is fermentation where the liquid is heated at 37 C for six hours.
Consequently, the thick liquid undergoes the process of evaporation during which it is heated at 100 C temperature for eight hours, while steam is let off. Finally, ready-made soft cheese is cooled in a large container for eight hours, at 5 C temperature, while unnecessary water is left out with two filters.
