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The diagram illustrates how soft cheese is manufactured. Overall, the production of soft cheese is a linear process, which can be outlined in five steps, beginning with the addition of water and milk into a mixing machine and ending with the cooling of the soft cheese mixture. The process commences with water and milk being poured into a glass barrel where the milk and water are mixed together before moving to a cooling chamber with 5 celsius degrees and staying there for two hours. The mixture is subsequently directed through a pipe which contains salt to a 37 celsius degrees fermentation and stored there for 6 hours which turns it into a solid mixture. The following steps involve the transfer of the solid mixture to an evaporation where it is heated to 100 celsius degrees in 8 hours to form a more solidified mixture, the steam created during this step can be released into the environment through a small chimney. The process end with the transportation and 8 hours storage of the soft cheese in a bigger cooling chamber with 5 celsius degrees after having its waste water removed.