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The image details the soft cheese-making process starting with mixing water, milk, and salt, followed by cooling at 5°C for 2 hours, leading to fermentation at 35°C for 2 hours, then evaporation under steam conditions at 100°C for 8 hours, subsequently filtered into cooling at 5°C for 8 hours, with outputs of soft cheese marked by XXX and waste water by XXXX after final filtering.
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram shows how soft cheese is made. There are many steps in the process, starting with water and milk and ending with soft cheese.
First, water and milk are mixed together in a machine. After that, the mixture is cooled at 5 degrees Celsius for 2 hours. Then, salt is added and it goes into another machine to do fermentation. This happens at 37 degrees Celsius for 6 hours.
Next, the mixture is heated to 100 degrees Celsius for 8 hours. At this step, some steam comes out and the water goes away. After this, the mixture is filtered and then cooled again at 5 degrees Celsius for 8 hours.
In the last step, the waste water is removed and the soft cheese is ready.
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