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The image details the process of making soft cheese over several stages. Initially, water and milk are combined in the mixing phase. This mixture is then cooled to 5°C for 2 hours. Salt is added as the mixture proceeds into the fermentation phase, which occurs at 38°C for 6 hours. Next, during evaporation, the mixture is heated to 100°C for 8 hours. The resultant product undergoes a final cooling at 5°C for 6 hours, followed by filtration, resulting in soft cheese and waste water as byproducts. The diagram also notes distinct stages where mixing and heating occur, leading from liquid to thick liquid consistency.
Given the complexity of the image, the above description may not be entirely accurate.
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The image presented below gives information about the stages involved in the production of cheese. A glance at the picture reveals that the product undergoes five different steps- starting from mixing then ending with cooling.
Initially, water and milk are mixed together, before undergoing cooling at a temperature of 5 degrees celcius over a period of 2 hours; afterwards, salt is added to the cooled mixture. Fermentation is then allowed to take place at 38 degrees celcius over 6 hours with the application of heat.
The next process is completed using evaporation of the combined substances at a temperature of 100 degrees celcius. It takes about 8 hours to complete this step and this also involves the use of heat. Further cooling is done in a compartment with 2 openinhgs at about 5 degrees celcius, taking approximately 6 hours. One of the outlets brings out soft cheese through filtering while the other filters out waste water.
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