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The image depicts a flowchart of the soft cheese-making process, starting with mixing water and milk and cooling at 5°C/2 hours, then adding salt and fermenting at 35°C/6 hours resulting in liquid. The liquid undergoes evaporation at 100°C/8 hours producing a thick liquid which is then steamed, cooled at 5°C/6 hours, filtered and results in soft cheese and waste water. There are symbols indicating mixing, cooling, heating, and filtering throughout the process.
Given the complexity of the image, the above description may not be entirely accurate.
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The given diagram illustrates different stages in the production of how soft cheese is made.
In general, there are 6 steps in this process, commencing with water blended with milk and concluding with the final product of soft cheese.
As can be seen, at the start of the process, water is mixed together with millk. Subsequently, it is cooled at 5 degrees in 2 hours. After 2 hours, salt is added to the fermentation stage, where this mixture gets heated up for 6 hours at 35 degrees.
The process continues when this liquid evaporates by using heat, which is up to 100 degrees at 8 hours. The following stage is that the mixture is cooled one more time at 5 degrees for 6 hours. The last step is when wastewater and soft cheese are sorted out via a special filter.
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