The diagram illustrates the process of making soft cheese.
Overall, cheese producing is a linear process, beginning with a mixture of water and milk, and ending with extracting soft cheese after completing whole process. The process involves several key stages, mixing, cooling, heating, evaporating and producing soft cheese.
In the initial stage, water and milk are poured into a mixer to form thick mixture before subjecting to cooling phase. The liquid is then directed into next chamber, where it undergoes through cooling phase at 9 degrees Celsius for a period of 2 hours, while mixing liquid at the same time. In the meantime, the salt is added while subjecting it to the next phase.
Following this, liquid is passed through a fermentation treatment, where it forms to thick mixture by mixing and heating at the temperature 37 degrees which takes 6 hours. Once thickened, a mixture is evaporated by raising temperature to 100 degrees while steam is expelled via filter, completing the phase for 8 hours.
Finally, near-end product is filtered and put into a container that cools the cheese at 5 degrees for a length of 8 hours until it softens; meanwhile waste water is extracted though a filter, thereby successfully completing whole soft cheese production.