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The image details the process of making soft cheese over several stages. Initially, water and milk are combined in the mixing phase. This mixture is then cooled to 5°C for 2 hours. Salt is added as the mixture proceeds into the fermentation phase, which occurs at 38°C for 6 hours. Next, during evaporation, the mixture is heated to 100°C for 8 hours. The resultant product undergoes a final cooling at 5°C for 6 hours, followed by filtration, resulting in soft cheese and waste water as byproducts. The diagram also notes distinct stages where mixing and heating occur, leading from liquid to thick liquid consistency.
Given the complexity of the image, the above description may not be entirely accurate.
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The given process describes the way in which cheese is manufactured. Overall, it can be seen that there are five main steps. The procedure commences with mixing the ingredients then ends up with cooling the final product.
At the beginning of this procedure, milk and water are poured and stirred together under normal conditions. Then, this mixture goes under the cooling steps, which is around 5 celsius for 2 hours. After that, the combination is heated up with 35 celsius for 6 hours straight with some additional salt to impurities the dispensable matter.
Following is evaporation with extremely high temperature, steaming with 100 celsius to eliminate the remaining liquid. When all the liquid evaporated, the remaining sustain is recooling with 5 celsius for 6 hours to form the thicker texture. During the last step, there is also a filter system to dispose of the waste water out of the finished cheese.
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