The diagram illustrates the intricate process involved in the production of soft cheese, encompassing a series of stages that transform raw ingredients into the final product.
Overall, the process consists of six distinct phases, commencing with the amalgamation of water and milk and culminating in the cooling stage, which results in the creation of soft cheese while simultaneously eliminating wastewater.
Initially, water and milk are accurately combined in a mixing apparatus, after which the mixture is subjected to a cooling phase maintained at 5°C for a duration of two hours. Following this, salt is incorporated, and the mixture undergoes fermentation at 35°C for a period of six hours. This stage is vital for developing the desired texture and flavor characteristic of soft cheese.
Subsequent to fermentation, the mixture is transferred to an evaporation chamber, where it is subjected to steam at 100°C for eight hours. This step effectively reduces moisture content and enhances the consistency of the cheese. Finally, the mixture is cooled again at 5°C for an additional six hours, leading to the formation of soft cheese. At this concluding stage, a filtration process separates the finished cheese from wastewater, ensuring the purity of the product.