The chart illustrate how soft cheese is created.
Overall, the process contain five steps using different machine, starting with raw milk and ends with soft cheese and waste water.
First they will mix water and milk to create the initial combination and then cooling it down at five degree celcious for two hours.
After that, the mixture undergo ferment fermentation step with salt being added right before putting the mixture in the fermentation machine, then put it at 35 degree for 6 hours.
The next step is the evaporation stage, the machine turn up the heat to water boiling point in order to relive the mixture and concentrating the solid part.
after 8 hours of evaporation it being cooling at 5 degree and for 6 hours.
The filter extract soft cheese and drain the waste water out.
The diagram illustrates how soft cheese is produced.
Overall, the process contains five main steps, beginning with the mixing of water and milk and ending with the separation of soft cheese from wastewater. During these stages, the liquid is alternately cooled and heated, becoming progressively thicker.
First, water and milk are mixed to create the initial mixture, which is then cooled at 5°C for two hours. After that, salt is added before the mixture undergoes fermentation at 35°C for six hours.
The next step is evaporation, during which the fermented mixture is heated to the boiling point of water, 100°C, for eight hours. As steam is released, the liquid becomes more concentrated and thicker. After eight hours of evaporation, the thickened mixture is then cooled again at 5°C for a further eight hours.
At the end, soft cheese is extracted through the filter, while wastewater is drained away through a separate outlet.