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The image outlines the sequential stages in soft cheese production, starting with two ingredients: water and milk. Milk and water mix initially, progressing to cooling at 9°C over 2 hours, transitioning into a salted phase lasting 6 hours at 37°C. The mixture undergoes fermentation, after which evaporation occurs under 100°C heat with steam influence, followed by filtration. Soft cheese emerges post cooling at 5°C for 6 hours; concurrently, waste water is removed.
Given the complexity of the image, the above description may not be entirely accurate.
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The given illustration depicts the process of making soft cheese.
The 5-step process begins with pouring water and milk into a special machine and ends with a producing a soft cheese. This is achieved by heating, mixing and many other methods of cooking.
The process starts on combining water and milk in machine making it homogeneous liquid by mixing and then cooking it at 5 degrees for 2 hours. After that the substance is going to be salted, and heated without stopping the mixing at 37 degrees for 6 hours to ferment it.
At step 4, the mixture will vaporisate at 100 degrees for 6 hours ,without mixing , expressing vapor. After being evaporated, the thick substance will be filtered from unnecessary water resulting pure soft cheese cooking at 5 degrees for 8 hours.
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