The illustrations give information about the production of soft cheese.
To summarise, there are five stages in total, starting with the mixture of water and milk and finishing with the final cheese product.
In the initial step, water and milk are combined in a mixing process. After that, this mixture undergoes a cooling system at 5ºC in about 2 hours, in addition, the mixing is still active which allows the combination to be conquered properly. Next, in the fermentation stage, salt is added and the liquid is left under heat at the average temperature of 35ºC for 6 hours.
Moving to the following process, the temperature increases to boil the mixture, making place for the evaporation to begin. As a result, steam releases out of the compound and the process will continue in 8 hours until it transforms into a thick texture and is ready to be conveyed to the final step. Then, the hot liquid is put into a cooling system at 5ºC for 6 hours. In this process, filters participate in order to discard waste water and the thick heavy product remaining is called soft cheese.
