The diagram illustrates the various steps involved in the commercial production of soft cheese.
Overall, it is clear that the process comprises five stages, beginning with the mixing of ingredients and culminating in the filtration of soft cheese. Additionally, the entire operation is heavily dependent on the temperature.
In the first step of the process, water and milk are mixed. Following this, the mixture is cooled at 5°C for two hours. Additionally, salt is added, and the mixture undergoes fermentation. During this stage, it is heated at 35°C for 6 hours, which transforms the liquid into a thick state.
In the subsequent phases, the thick liquid undergoes evaporation, where it is heated at 100°C for 8 hours, while steam is released during this process. Finally, in the last stage, the mixture is cooled at 5°C for 6 hours, and then it is filtered, resulting in soft cheese at the top and waste water at the bottom.
