The provided diagram illustrates the process of soft cheese production in five stages, starting with the preparation of milk and water, followed by fermentation and temperature changes, and ending with the formation of the final cheese product.
The first three stages involve the transformation of raw materials. Initially, milk and water are combined, after which the mixture is cooled and maintained at 5°C for two hours. Salt is then added, marking the beginning of the fermentation phase. During this stage, bacterial activity alters both the chemical composition and physical properties of the mixture, which is kept at 35°C for six hours.
The remaining stages result in the formation of soft cheese. First, excess water is removed through evaporation, during which the liquid is heated to 100°C for eight hours. This process increases the viscosity of the substance. Subsequently, the remaining waste water is filtered out, and the mixture is cooled again to 5°C over a period of six hours. At the end of this stage, the soft cheese is fully formed and ready for consumption or further processing.