| Introduction | Paraphrase: sơ đồ minh hoạ các công đoạn làm phô mai mềm. |
| Overview | Linear, man-made, 5 công đoạn; nhiệt độ thay đổi nóng–lạnh xen kẽ. |
| Body 1 | Trộn nước + sữa → làm lạnh 5°C/2h → thêm muối lên men 35°C/6h. |
| Body 2 | Bay hơi 100°C/8h → làm lạnh 5°C/6h → tách nước thải, lấy phô mai. |
The given diagram illustrates the various stages involved in making soft cheese.
Overall, this is a linear, man-made process consisting of five stages, commencing with the mixing of raw ingredients and culminating in the extraction of soft cheese, with temperature and timing carefully controlled throughout.
In terms of the first three stages, water and milk are initially poured into a container and mixed together. Following this, the liquid is cooled to 5°C and left for two hours. Once it has been chilled, salt is added and the mixture undergoes fermentation at a much higher temperature of 35°C for six hours, during which it begins to thicken.
Turning to the remaining phases, the semi-liquid is heated to 100°C for eight hours, at which point steam escapes from the top as part of the evaporation process. This is the longest stage of the procedure. In the final stage, the thickened substance is cooled once again to 5°C, this time for six hours. As a result, wastewater is drained off from the bottom of the container, while the finished soft cheese is extracted from the top.
| is cooled to 5°C | được làm lạnh tới 5°C |
| undergoes fermentation | trải qua lên men |
| steam escapes | hơi nước thoát ra |
| the longest stage of the procedure | công đoạn dài nhất |
| is drained off | được rút ra |
| is extracted | được lấy ra |