You should spend about 20 minutes on this task.

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.

Write at least 150 words.

Various steps involved in the commercial production of soft cheese are sequenced in the given diagram.

Overall, it is clear that the process begins with the mixing of milk and water and ends with filtering out the soft cheese.

In the first step, specific volume of milk and water is mixed thoroughly until it reaches the desired consistency. After that, the mixture is brought to a temperature as low as 5 °C and kept intact for about two hours.  

Before taking this cool mixture for fermentation, appropriate amount of salt is added. Fermentation process is set for another two hours at a temperature of 35 °C. The fermented content is heated to achieve the maximum boiling point (100 °C) for about eight hours. This helps the excess water content to evaporate outside as steam, and the content becomes thicker.

In the final stage, this content is cooled again to 5°C for about eight hours to extract soft cheese by the process of filtration. Simultaneously, the excess water too is filtered out.

Word count: 168