The provided diagram illustrates the various stages involved in the manufacturing of soft cheese, starting from the initial mixing of raw ingredients to the final filtration of the product.
Overall, the process is characterised by a sequence of temperature-controlled treatments, including mixing, fermentation, evaporation, and cooling, which transform liquid ingredients into a solid food product.
The procedure begins with the mixing of water and milk, which is immediately followed by a cooling phase at 5°C for a duration of two hours. Once cooled, salt is added to the mixture before it undergoes fermentation at 35°C for another two hours. This step is essential for preparing the mixture for the subsequent thermal treatment.
Following fermentation, the mixture is subjected to evaporation at 100°C for eight hours, a stage that involves the release of steam. Finally, the product undergoes a second cooling phase, also maintained at 5°C for eight hours. The process concludes with a filtration stage, which separates the final soft cheese product from the remaining waste water. Throughout the cycle, the consistency of the mixture changes from a liquid state to a thicker substance, ultimately resulting in the finished cheese.