The diagram illustrates various stages involved in the production of cheese,detailing eacg significant stage from intial mixing of ingredients to final filtering of end product.
Overall, the process comprises several key steps including mixing, cooling, ferementing, heating and filtering, ultimately resulting in both soft cheese and waste water.
In the intial stage, the process commences with combination of water and milk, subsequently cooled for 2 hours at the temperature of 5 degree celsius. Following the initial step, salt is introduced in the mixture before it undergoes fermentation, which is maintained at 35 degree celsius for the duration of 6 hours, yielding a liquid product. The liquid then proceeds to the evaporation stage, accomplished at 100 degree celsius for 8 hours.
In the subsequent steps, the thick liquid is subjected to steaming and is then cooled down for an extended period for 6 hours at 5 degree celsius. The cooling stage is crucial as it prepares the product for final filteration. Upon filteration, it results in production of soft cheese and waste water.