The picture depicts the process involved in producing a dairy product which is soft cheese.
Overall, soft cheese is successfully made through 5 primary steps, including mixing, heating, and cooling. The process is assessed based on how thick the liquid is after each procedure.
Examining the first 3 steps, manufacturing takes at least 2 hours to finish. Initially, a mixture of water and milk is thoroughly mixed, which is then left freezing at 5 degree celsius for 2 hours. The combination is subsequently added salt and transported to a heating area in which the mixture is left fermented for 2 hours at 35 degree celsius. At this step, the mixture of water and milk reaches the first level of thickness, ready for subsequent steps.
After fermentation, another heating process takes place to serve the purpose of evaporation. The previous mixture is heated up to 100 degree celsius for a period of 8-hour long in a machine that has a chimney to release steam, reaching the second level of thickness. While the contaminated water is then released, the medium-thick mixture is put into a freezer for a 16-hour period of cooling. When the combination reaches the highest level of thickness, it goes through a filter for refinement, finalizing edible soft cheese.