The diagram illustrates the process of producing a soft cheese mixture of milk and water.
Overall, the procedure comprises six distinct stages, beginning with the mixing of raw materials and culminating with the cooling of the final product. While the early phases are concerned with preparation and fermentation, the later ones focus on evaporation, filtration, and consolidation.
In the initial stage, water and milk are combined in a mixing tank, after which the mixture is cooled at a temperature of 5 degrees Celsius for a duration of two hours. The cooled liquid is then transferred to a fermentation chamber, where salt is added, and the solution is maintained at a temperature of 35 degrees Celsius for six hours.
Subsequently, the fermented mixture undergoes evaporation at a temperature 100 degrees over an eight-hour period, during which steam is released and waste water is separated. The concentrated liquid is then filtered to remove impurities, before being cooled once again to 5 degrees for eight hours. The resulting product is soft cheese, ready for consumption.
In the entire process, the thickness of the liquid increases gradually from a diluted mixture to a concentrated, semi-solid form, ensuring the desired consistency of the final product.