The diagram provides information about the steps needed to produce soft cheese. In summary, the entire process comprises two main steps: the mixing and fermentation stage and the cooling processes, which involve treating the liquid mixture in multiple stages to make soft cheese.
In the first main step, a certain amount of water and milk is mixed together, and then is cooled at 5 degrees Celsius for two hours. The cooled mixture is then fed into an installation that ferments them at the temperature of 35 Celsius during six hours, followed by evaporation steps with higher temperature, at 100 degrees Celsius for eight hours.
Moving on to the next main phase of the entire process, the evaporated mixture is left again in the cooling phase at a temperature of 5 degrees over a six-hour period. During this final phase, the liquid becomes thick liquid as it colds. After six hours, the soft cheese, is produced by extracted through a filter with the final product at the top, and the waste water at the bottom.