The chart offers an overview of the soft cheese-making process and the physical state transitions of the products.
Overall, the production of soft cheese is split into five stages, beginning with the mixing of ingredients and culminating in a cooling process to produce the final product.
In the initial stage of production, key components of cheese such as water and milk, are mixed together. Subsequently, the mixture is cooled at five degrees Celsius for two hours. On to the next stage, the output of the second step is combined with salt and undergoes a fermentation process, lasting six hours and at a temperature of thirty-five degrees.
In the fourth step, the fermented product goes through an evaporation process for a time period of eight hours at one hundred degrees. In the ending step, the mixture is cooled at five degrees for one-fourth of a day. Depending on the attributes of the outputs, they are filtered as soft cheese at the top filters, or come out as wastewater at the bottom filters.
In addition to the details above, it is notable that during the first two stages, the products are in a liquid state, and gradually thicken into a thick liquid in the second-to-last stage.