The flow chart illustrates the production of soft cheese.

The above picture shows a flowchart for producing soft cheese.

Overall

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, there are five steps and three states of the liquid in the process.

Firstly

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, the

cook

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needs to mix a certain amount of water and milk.

Secondly

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, the mixed liquid needs to stay cool down for two

hours

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in an environment of 5

Celsius

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. After that, the

cook

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should add salts into the mixed liquid in order to reach fermentation for another two

hours

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and keep the jar at 35

Celsius

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. Meanwhile, the mixed liquid will turn to medium thick. When the fermentation is done, the

cook

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would mover towards the fourth

step

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which is evaporation. In the fourth

step

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, the mixed liquid would transform to denser because the 100

Celsius

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and eight

hours

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cook

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generates steam that dru the water out.

Finally

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, the fifth

step

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which takes 8

hours

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would produce the official soft cheese. At

this

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step

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, the container would be cooked for eight

hours

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at 5

Celsius

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.

Moreover

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, the wastewater would flow at the bottom through the filter, the soft cheese would be finished at the top through the filter and the rest of the liquid would be left over.