The provided picture illustrates the process of how cheese is manufactured.
Overall, it is readily apparent that this man-made process comprises a total of five main steps, which can be categorized into three stages: mixing, heating, and cooling.
At the first stage of the process, milk is added into a container where it is diluted by an appropriate amount of water. Once the mixture is thoroughly stirred, it is refrigerated at 5oC for 2 hours. The mixture is sometimes whisked during the cooling phase to ensure the best quality.
The process continues with the refrigerated mixture being fermented, with the fermentation taking place at 35oC for 6 hours. The post-fermented mixture then goes through a chamber where it is evaporated at 100oC for 8 hours. Vaporized water during this step will pass through a chimney to go out of the mixture.
The final step consists of the milk mixture going into a cooler for 6 hours at a temperature of 5oC. Two filter pipes are equipped to the cooler: the one on top of the cooler is used for extracting soft cheese, while the remaining one at the bottom is used to dispose of waste water. It is also worth noting that the mixture becomes thicker after undergoing each stage (from mixing to heating, or from heating to cooling).