The diagram provided depicts the process of producing soft cheese, which involves five distinct stages, beginning with the combination of water and milk and culminating in the final soft cheese product.
To begin, water and milk are blended together to create a mixture. This mixture is subsequently cooled to a temperature of 5°C and maintained at this level for 2 hours. Following this, salt is added, and the mixture undergoes a fermentation process. During fermentation, the mixture is heated to 35°C for 6 hours, resulting in the conversion of the mixture into a liquid form.
The next stage involves evaporation, where the liquid is continuously boiled at 100°C for 8 hours, allowing the steam to escape through a funnel. In the final stage of production, the thickened liquid is cooled once again to 5°C, but for an extended period of 6 hours. During this cooling phase, excess water is removed through filtration, leaving behind the soft cheese as the final product.