The diagram below shows the process of making soft cheese. Summarise the information by selecting and reporting the main features and make comparisons where relevant.
The given chart outlines the five-stage process involved in the production of soft cheese.
Overall, there are five stages in the process, beginning with mixing water and milk and ending with cooling to make the final product
To commence, water and milk, the fundamental ingredients of soft cheese, are combined. Subsequently, the mixture undergoes a cooling process for two hours, maintaining a temperature of 5°C. Following this, the mixture enters a fermentation stage, during which salt is introduced, and the temperature is raised to 35°C. The fermentation process spans six hours.
Following fermentation, the fermented mixture undergoes evaporation. It is subjected to a heating duration of eight hours at 100°C. Finally, the mixture is gradually cooled over a period of six hours at 5°C. During this cooling stage, the liquid gradually thickens. After the six-hour cooling process, the final product, soft cheese, is extracted through a top filter, while waste water is filtered out from the bottom.
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The diagram elucidates the intricate procedure involved in soft cheese production, spanning approximately twenty-two hours, and employing milk and water as primary constituents.
Overall, the production of soft cheese is a meticulous procedure involving a strategic sequence of heating, cooling, fermenting, and filtering. This complex process, requiring nearly an entire day, transforms a simple blend of milk and water into a delectable dairy product.
With respect to the initial phases, a blend of water and milk forms the foundation of the cheese-making process. The concocted solution is mixed thoroughly and subsequently chilled for a span of two hours at a temperature of five degrees Celsius, setting the stage for fermentation. Following this chilling period, salt is introduced into the compound, triggering a six-hour fermentation process at a precise thirty-five degrees Celsius.
In regard to the final stages, the fermented compound undergoes vaporization at a temperature of one hundred degrees Celsius. This process, lasting for eight hours, serves to thicken the consistency of the liquid. Post-evaporation, the semi-solid solution is once again subjected to chilling at five degrees Celsius over a duration of six hours. As the compound solidifies further, it is subjected to filtration, resulting in the extraction of soft cheese. The by-product of this process, a liquid known as whey, is subsequently drained off.
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