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The diagram illustrates the process by which the soft cheese was made. Overall, soft cheese is manufactured through a linear five-stage procedure, which begins with mixing water and milk together and ends with the completed product of soft cheese. The whole procedure takes approximately 24 hours which involves cooling, fermentation, evaporation, during which the mixture gradually changes from a liquid into thick product. Initially, milk and water are fed into a mixing tank, where they are thoroughly blended. The mixture is then transferred to a cooling chamber and kept at 5 degrees Celsius for two hours, while being continuously stirred. Before entering the fermenter, salt is added in the resulting liquid, which is then heated at 37 degrees Celsius for 6 hours. During this phase, the mixture slowly thickens into a denser product. Upon the completion of fermentation stage, the thickened mixture continues to enter the evaporation vessel. Here, it is heated up to 100 degrees Celsius for 8 hours, which allows moisture to be removed in the form of steam and further concentrating on the product. Subsequently, the mixture passes a filter and directs into another cooling chamber. In the course of this stage, it maintained at 5 degrees Celsius for further eight hours. In this vessel, the waste water is extracted through a filtration system, and the remaining material solidified into soft cheese, ready for the final storage phase.