The diagram presents a step by step process of producing soft cheese. The presented
It is evident that this process is divided into two parts. The first part explores the different ingredients required to produce cheese. It comes with a specific operation. The second one encompasses a set of nutrirtion tasks such as evaporation and cooling which requires more time and attention to several conditions like temprature and flitering.
During the substance prepration, ingredients like milk and water are getting mixed. They are later getting cooled in a refragraitor at five degree celulis for two hours. Then salt is added.
Numerous operations takes place after all components are included. Starting with fermentation for six hours at thrity-five degree. Following this phase comes evaporation, were steam is being released at 100 celulis for 8 hours. Lastly the cooling phase, it lasts around 6 hours. After filetering, the soft cheese gets produced and the water waste gets released.
