The diagram below shows the process of making soft cheese. Summarise the information by selecting

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 hay nhất giúp bạn có thêm tài liệu tham khảo để viết bài luận bằng Tiếng Anh hay hơn.

Đề bài: 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.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 1

The given diagram illustrates how soft cheese is produced. Overall, there are five stages in the process, starting with combining milk with water, followed by several processing steps and ending with filtering out waste water from the final soft cheese product. Throughout this process, the initial liquid is subjected to varying temperatures and eventually thickens.

Regarding the two first stages, two primary ingredients, namely milk and water, are combined together. After that, this mixture is chilled to a temperature of 5°C for 2 hours, while being continuously stirred.

Concerning the remaining stages, salt is added to the resulting liquid, which is then warmed to 35°C to facilitate fermentation. Once it has been fermented for 6 hours, it undergoes an 8-hour evaporation stage at 100°C to release steam and reduce the water content. The next step involves transferring the thickened mixture to a cooling chamber, where the temperature is maintained at 5°C for 6 hours. Here, excess water is removed through a filter at the bottom, while soft cheese is finally extracted via another outlet at the top of the chamber.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 2

The diagram illustrates the steps involved in crafting soft cheese, outlining the essential ingredients and the respective durations needed to achieve the desired result.

Overall, the cheese production process encompasses five primary phases, which include mixing, cooling, fermentation, evaporation, and additional cooling.

Initially, the process commences with mixing, involving the amalgamation of water and milk within the mixer. Subsequently, the mixture is allowed to cool at 5 degrees Celsius for a duration of 2 hours. Following this, salt is introduced into the mixture to initiate the fermentation process, which continues for an additional 2 hours at a temperature of 35 degrees Celsius.

Following fermentation, the semi-liquid substance is prepared for evaporation. Throughout this phase, the mixture undergoes an evaporation process for a total of 8 hours at a temperature of 300 degrees Celsius. As a result, the semi-liquid transforms and thickens.

The final stage involves further cooling, where the semi-solid cheese is cooled for an additional 8 hours at 5 degrees Celsius. In the concluding step, the soft cheese is separated from any excess liquid by channeling it through an outlet, effectively filtering the wastewater out in the process.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 3

The given flow chart illustrates how soft cheese is made.

In general, it can be seen that there are five stages in this process, starting with milk blended together with water and ending with the final product all set to be consumed.

In the first stage, milk is mixed well with fresh water. Then, this mixture is ready for the second step, which is the refrigerating process. At this stage, milk and water are stored in a specific cooling equipment that continues to blend and freezes the mixture at 5 Celsius degrees at the same time. After 2 hours, salt is added, and the liquid is now brought to the fermentation stage where this mixture gets heated up constantly for 6 hours.

Having been completely fermented, this liquid then lets off its steam via evaporation using more heat, which is up to 100 Celsius degrees. After an 8-hour evaporation stage, the mixture becomes a thick liquid and is put to chill at 5 Celsius degrees for 6 hours. In the final stage, wastewater and soft cheese are sorted out via a special filter.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 4

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.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 5

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.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 6

The flow chart illustrates the production of soft cheese.

Overall, it can be seen that there are 5 stages in the process of making soft cheese, starting from mixing ingredients to the finished products that are ready to be consumed.

In the first stage, two main components, namely water and milk, are mixed together. After that, the mixture is cooled for 2 hours at a temperature of 5 Celsius degrees. Then, an amount of salt is added to the mixture before it undergoes the constant fermentation process which lasts for 6 hours.

The next stage requires the liquid to evaporate, which lets off its steam through a channel. After 8 hours of being under the heat of 100 Celcius degree, the mixture becomes thicker. In the final step, which happens for 6 hours, this mixture is stored in a cooling space where wastewater and the finished soft cheese are filtered.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 7

The diagram presents the sequential stages in the process of making soft cheese. It illustrates that this intricate procedure involves five distinct stages, starting with the blending of milk and water and concluding with a market-ready soft cheese product.

In the initial phase, milk and water are combined in a mixer. This blend is subsequently cooled over a span of two hours until it reaches 5 degrees Celsius. The cooled mixture is then transferred to fermentation machines for the crucial fermentation process. The ensuing stages revolve around meticulous heating and cooling. In the fermentation machines, salt is added to the now cooled blend, which is subsequently warmed over six hours to a temperature of 35 degrees Celsius. Following this, the temperature of the fermented blend is further increased using steam over an eight-hour period, resulting in an evaporation that elevates the temperature up to 100 degrees Celsius.

Once heated, the blend undergoes another cooling phase, lasting 6 hours at 5 degrees Celsius, which serves to thicken the mixture. Finally, the thickened mixture is filtered, separating the soft cheese from the residual liquid. The cheese is now ready for distribution in the market, and the waste water is removed and treated separately. This is the methodical process of soft cheese production which includes controlled phases of mixing, fermenting, heating, cooling, and filtering, ultimately yielding a final product ready for market distribution.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 8

The diagram illustrates the six-step process of producing soft cheese, from the initial mixing of ingredients to the final filtration stage.

The process begins by combining water and milk in a mixing container, after which the mixture is cooled to 5°C for two hours. Salt is then added, and the mixture is warmed to 35°C for another six hours, allowing fermentation to take place. This stage thickens the mixture as bacterial activity increases.

Following fermentation, the thickened liquid is heated to 100°C for eight hours, leading to evaporation. This step removes water content and further concentrates the mixture. Afterward, the mixture is cooled a second time to 5°C, for a period of six hours, helping it solidify into a dense, soft texture.

In the final stage, the mixture is filtered to separate wastewater, leaving behind the finished soft cheese.

In summary, the soft cheese-making process involves carefully controlled heating and cooling stages. Notably, the evaporation and second cooling stages highlight their importance in achieving the desired texture and consistency.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 9

The picture demonstrates several steps which take place in the process of producing soft cheese.

An initial glance at the diagram reveals that the production process consists of five main phases, commencing with the mixture of water and milk and culminating in the finished product of soft cheese. Also, it is notable that the thickness of the liquid increases progressively at each stage.

A closer examination of the drawing shows that water and milk, the two primary ingredients, are mixed together first. This mixture is then cooled to 5℃ for two hours. Following this, salt is added, preparing the product for the fermentation process. During this six-hour phase, the liquid is heated to 35℃ and begins to thicken.

According to the picture, the semi-liquid then undergoes evaporation as the temperature rises to 100℃. Over the course of eight hours, the semi-liquid becomes thicker, releasing steam through a pipe at the top. The process concludes with the production of soft cheese, which is separated through an outlet after being cooled to 5℃ for six hours. With the wastewater removed, the soft cheese achieves its highest level of thickness.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 10

The given process chart displays how to make the cheese, what ingredients are needed and how many hours it takes to make the perfect soft cheese.

Overall, the cheese making process involves five main stages such as mixing, cooling, and fermentation. Evaporation and cooling.

In the first stage, the mixing process takes place by mixing the water and milk in the mixer. Then for 2 hours, the mixing is sent to cool at 5 degrees Celsius. Next, salt is added to the mixture for the fermentation process. The fermentation process undergoes again for 6 hours at 35 degrees Celsius.

After the fermentation process, the semi-liquid form is set for the evaporation process. During this stage, the mixture evaporates for 8 hours at 100 degrees Celsius. The semi-liquid form thickens during the final cooling stage and after 6 hours at 5°C, the soft cheese is filtered through another outlet by filtering the wastewater through one outlet.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 11

The process diagram which is given above illustrates the making of soft cheese by using milk and water.

Observing the whole diagram, it is obvious that the cheese making process includes five simple steps that start with mixing and end in cooling.

Initially, some amount of water and milk is added together into the mixer for mixing. Then the mixture is sent to the cooler by setting the temperature at 5 degrees Celsius and leaving it for 2 hours for the cooling process. Once it is done, salt is added to the mixture for the fermentation process.

The fermentation process occurs for 6 hours at 35 degrees Celsius. In the subsequent stage, the semi-liquid form is set for the evaporation process, which undergoes for 8 hours at 100 degrees Celsius. Next, the cooling process occurs for 6 hours at 5 degrees Celsius to thicken the semi-liquid form. At the bottom, there is a filter to strain the waste water and the soft cheese is filtered out on the top outlet. This is how the soft cheese will be made.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 12

The diagram illustrates the process of soft cheese production.

Overall, the cheese-producing process comprises five distinct stages, each characterized by specific temperature and duration requirements. Notably, the thickness of the resulting product increases at each step.

Initially, the primary ingredients, water and milk, are thoroughly blended in a cylindrical container. This mixture is then cooled in a chamber at 5°C for a duration of two hours. Following this, fermentation occurs in a separate container at 35°C for six hours. Salt acts as the fermentation catalyst, and during this stage, the mixture begins to thicken due to the application of heat.

The fourth stage involves evaporation, where the mixture is subjected to heat at 100°C for eight hours. This process removes water in the form of steam, further increasing the thickness of the mixture. Finally, the cooling phase occurs again at 5°C for an additional six hours. During this stage, wastewater is filtered out at the bottom of the container, while the final product, soft cheese, now with a greater thickness, goes out through a top filter.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 13

The given flowchart details the key steps in producing soft cheese from milk.

Overall, there are five main stages in this process, each of which requires a specific temperature and is of a different duration in order to thicken the liquid milk over time.

The process begins with mixing two raw materials, namely water and milk, in a container before leaving the mixture to cool for two hours at 5°C. In the following step, salt is added to the cool liquid and the temperature is brought up to 35°C for another six hours for the fermentation process.

The fermented content is then continued to be heated to reach 100°C, at which stage, part of it evaporates as steam. The evaporation phase takes eight hours to complete, reducing the liquid. Finally, the content is cooled again to 5°C for another 6 hours while wastewater is removed, and soft cheese is extracted from the mixture using two specialised filters on two opposite sides of the container.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 14

The illustration depicts the stages involved in making soft cheese.

Overall, the process of creating soft cheese could well be broken down into five distinct steps. To be specific, the procedure starts with the mixing of water and milk and finishes with the manufacture of soft cheese.

Water and milk are first combined in a mixer. Afterwards, the mixture is chilled for 2 hours at 5°C. Salt is then added to the cooled mixture, which is then fermented for 6 hours at 35°C. As a result, the liquid thickens much more at this point. Evaporation at 100°C for eight hours is the fourth phase, and the steam released is allowed to exit through an outlet.

From there, the mixture is transferred to cooling. This is done for another six hours at 5°C. When the mixture cools, it gets exceedingly thick. The water is filtered out through a filter at the bottom, and the cheese is filtered out through an exit at the top. It is also noticeable that this cheese is very soft in consistency.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 15

The provided process diagram details the production of soft cheese using a combination of milk and water. It becomes evident that the cheese-making process consists of five straightforward steps, commencing with mixing and concluding with cooling.

First, a specified quantity of water and milk is combined in the mixer for thorough mixing. Then, the mixture is transferred to the cooler, where it is left at a temperature of 5 degrees Celsius for a 2-hour duration to facilitate the cooling process. Once this step is completed, salt is put into the mixture to initiate the fermentation process.

The fermentation process takes place over a 6-hour period at a temperature of 35 degrees Celsius. In the following phase, the semi-liquid substance undergoes an 8-hour evaporation process at 100 degrees Celsius. After that, a 6-hour cooling process at 5 degrees Celsius follows to further thicken the semi-liquid substance. Positioned at the bottom is a filtration system designed to separate wastewater, while the soft cheese is filtered out through the top outlet.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 16

The given picture illustrates the steps in the production of soft cheese. It can be clearly seen that five main steps are there in the making of soft cheese.

Initially, water and milk are mixed in a mixer. After this step the mixture is cooled at 5°C for 2 hours. In the following step, the cooled mixture is sent for fermentation at 35°C for 6 hours. But, before fermentation, salt is added to the cooled mixture. Then, the fermented mixture is evaporated at 100°C for eight hours. Steam is allowed to escape through an outlet. Finally, the mixture is sent for cooling. This is done at 5°C for 6 hours. The mixture becomes very thick on cooling. At the bottom is a filter through which the water is filtered out and on the top is an outlet through which the cheese is filtered out. This is very soft in consistency.

Overall, it can be seen that the process of making soft cheese is a very complicated process involving many steps. However, the final product is a very soft cheese, which is delicious to eat.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 17

The diagram illustrates how to make soft cheese from water, milk, and salt.

First, water and milk are blended before they are cooled at 5 degrees Celsius within two hours. After that, salt is added into the mixture and the whole ingredients are heated up to 35 degrees Centigrade and kept that warm in another 6 hours to facilitate the fermentation which creates the thickness of the cheese. Subsequently, the whole mixture is boiled to 100 degrees Celsius in eight hours so as to get rid of water through escaped steam. In the final phase, people pour away waste water and cool the mixture down to about 5 degrees Celsius again and then let it set in 6 hours before the filtration separate soft cheese from the remaining water. In the process, the thickness of the liquid increases, and finally milk becomes thick, soft cheese after 22 hours.

Generally, the process undergoes five stages to turn milk from liquid into soft cheese.

The diagram below shows the process of making soft cheese. Summarise the information by selecting - mẫu 18

The diagram illustrates the step-by-step process of making soft cheese, outlining the required ingredients and the time each stage takes.

Overall, the production of soft cheese involves five stages: mixing, cooling, fermentation, evaporation, and final cooling.

Initially, water and milk are mixed in a mixer. This mixture is then cooled for 2 hours at a temperature of 5°C. Once cooled, salt is added to the mixture to begin the fermentation process, which takes place over 6 hours at 35°C.

After fermentation, the mixture enters the evaporation stage, where it is heated to 100°C for 8 hours. This causes the mixture to thicken. Finally, the mixture undergoes another cooling stage for 8 hours at 6°C, after which the cheese is filtered, and the wastewater is removed through a separate outlet, leaving the soft cheese ready for use.

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