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 is left to cool at 2 degrees Celsius 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 degrees Celsius, enhancing the thickness of this liquid.
Heat treatments are applied subsequently. The heater will evaporate the water in the liquid at 100 degrees Celsius for 8 hours straight. The density also increases in this step. After excluding all the wastewater, there will be a cooling process (at 5 degrees Celsius for 16 hours) when the thickness of the liquid meets the ideal standard before the liquid is filtered to produce final products.
