The diagram illustrates the manufacturing process of soft cheese.
Overall, the linear process consists of several stages, commencing with mixing ingredients, fermenting the liquid, and finally heat treatment before producing soft cheese. Interestingly, the density of the liquid increases during the process.
At the first stage, main ingredients including milk and water are mixed together to form a diluted liquid. Afterward, this liquid will be left cooled at 2 Celsius degrees for a couple of hours, before adding some salt to prepare for the fermentation. This next biological process lasts about 2 hours under a temperature of 35 Celsius degree, enhancing the thickness of this liquid.
Heat treatments are applied, subsequently. The heater will evaporate the water in the liquid at 100 Celsius degree for 8 hours straight. The density also increases in this step. After excluding all the wastewater, there will be a cooling process (at 5 C for 16 hours) when the thickness of the liquid meets the ideal standard before the liquid being filtered to produce final products.
