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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 picture describes the procedure of manufacturing soft cheese.
Overall, it can be seen that, the process comprises a number of steps, starting with the mixture of water and milk and ending with the extraction of final products, making it available for distribution.
At the beginning of the process, the water is stirred with the milk. Subsequently, the mixture is cooled under low temperatures at around five degrees Celsius over a two-hour period. In the next stage, salt is added into the mixture before fermentation at 35 degrees Celsius during six hours to eliminate impurities.
The process continues with the liquid undergoing evaporation under extremely high heat at 100 degrees Celsius for eight hours. Over six hours, the liquid becomes thicker before being cooled at around 5 degrees Celsius. Finally, it is then extracted to produce soft cheese at the top while waste water is filtered out at the bottom.
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