The given diagram depicts the sequence of steps required to produce soft cheese.
Overall, it is evident that the procedure consists of five major steps, beginning with mixing raw ingredients and culminating in the production of finished products.
Initially, two main components namely water and milk undergo a mixing process in a container, after which the mixture is allowed to cool at 5 degrees Celsius for a duration of two hours. Following this, the treated liquid is introduced with an amount of salt, before converting to the fermentation phase, where the temperature is brought up to 37 degrees Celsius and lasts for six hours.
Once entirely fermented, the semi-liquid substance is prepared for evaporation. Throughout this process, the semi-liquid substance is heated at the temperature of 100 degrees Celsius, at which part of it evaporates as steam. As soon as the evaporation phase finishes after eight hours, the liquid transforms and thickens. Finally, the condensed mixture is stored in a cooling tank at 5 degrees Celsius for an additional eight hours, then solidified into soft cheese, while wastewater is filtered.