The given flow chart illustrates how soft cheese is made.
From an overall perspective, this is a linear process with 5 main steps, each requiring a different temperature and duration, starting with mixing milk and water and ending with the final product.
The process begins with water and milk mixed before cooling in 5 degree celsius for 2 hours. Subsequently, the cooled mixture with additional salt experiences the fermentation process for a constantly six-hour time span with 35 degree celsius involved.
The fourth step involves letting off steam via evaporation using more heat, which is up to 100 degree celsius. After 8 hours, steam is discharged by an outlet, and the mixture becomes thicker. In the second last stage, the compound is conveyed to a specialized machine for being cooled with 5 degree celsius required in 6 hours and through the filter, the excess water is drained out. Finally, there is another filtration step to refine any impurities to produce final soft cheese.