The given diagram illustrates the production of soft cheese.
Overall, it is obvious that there are 8 steps in this process, beginning with mixing water and milk together and ending with the final stage of cooling the soft cheese.
In the initial stage, water and milk are put in a chamber and mixed together by a mixer to form a homogeneous liquid. Having been mixed, the liquid is then transported to another chamber and is kept at a cooled temperature of 5°C for 2 hours.
Thereafter, the liquid is transferred to the next tank, while salt is added. At this stage, the liquid undergoes fermentation for 6 hours at a temperature of 37°C. Subsequently, it is delivered to the next chamber, where the liquid continues to be heated for 8 hours at 100°C; since this is the evaporation step, steam is released throughout the process. Ultimately, at the last tank, the cheese is cooled at a temperature of 5°C for 8 hours while the remaining water is discharged.
