The diagram illustrates the mechanical process by which soft cheese is produced. Overall, there are five main stages, with temperature control and timing playing a crucial role.
To begin with, water and milk are poured into a mixing machine. After that, this liquid mixture is transferred to a cooling unit, where it is kept at 5 degrees for 2 hours while still blended to prepare for the next phase.
In the third stage, the mixture flows through a tube where salt is added, then it undergoes fermentation in a tank with 6 hours of heating at 37 degrees. Once finished, evaporation occurs at a high temperature of 100 degrees and lasts for 8 hours, allowing the steam to be released and thicken the mixture.
Finally, the thickened product is filtered and chilled at 5 degrees over 8 hours, during which waste water is drained off, soft cheese is formed, and ready for packaging.