The given chart depicts how soft cheese is produced.
Overall, there are 5 main stages commencing with two different liquid and culminating with cooling down into 5C to form stable mixture. It is also notable that the process is automatic.
At the first stage, two main ingredients which are water and milk are put into the same can and mix. After cooling down into 50C in 2 hours, the mixture is added some add to prepare for the next step. Having been undergone a fermentation stage by heating up to 370C in about 6 hours, the liquid turn into thicker and harden form, and there is fewer phenomenon of evaporate on the liquid surface.
At the next step, the warm liquid continues to be heated up to 1000C in 8 hours, meanwhile, stem begin to evaporate strongly and go outside through a small drain. Soft cheese is finally done after cooling stage at 50C in 8 hours, so it can achieve the solidification point and become solidified form. Simutanously, wastewater which are dropped out after solidification stage is pass through the filter to go outside.