The diagram illustrates the process of producing soft cheese. From an overall perspective, it is clear that this man-made procedure involves five main stages, starting with the mixing of water and milk and culminating in the final product, ready for consumption.
Firstly, water and milk are combined before being stored in specialized cooling equipment, which maintains the mixture at a temperature of 5 degrees Celsius. After two hours, salt is added, and the mixture is prepared for the fermentation step, during which the liquid is heated for six hours at 35 degrees Celsius.
In the next stage, the liquid undergoes evaporation, where the temperature rises to 100 degrees Celsius. Simultaneously, steam is released, causing the liquid to thicken. After an eight-hour evaporation phase, the consistency of the mixture reaches its thickest point, at which time it is chilled at 5 degrees Celsius for another six hours. In the final stage, wastewater and soft cheese are separated using a specialized filter.