IELTS Writing Task 1 — Teacher Feedback

The diagram illustrates the step-by-step process of producing soft cheese.

Overall, the process consists of five main stages of making soft cheese, starting with combining raw ingredients and filtration of the cheese after cooling step.

In the first stage, water and milk are mixed together to create a liquid base. After mixing the mixture is cooled at a temperature of 5C for 2 hours. In the third stage, salt is added to the liquid and the substance undergoes a fermentation heat at a temperature of 35C for 6 hours, which makes the origin liquid to thick liquid.

Next, the thickened liquid is boiled at a temperature of 35C for 8 hours during the evaporation stage. Finally, the result is cooled again at a temperature of 5C for 6 hours. During this stage, the substance is filtered to remove waste water under, while the finished soft cheese is collected from the top.

The diagram illustrates the five-stage process used to produce soft cheese.

Overall, soft cheese production begins with mixing water and milk and ends with cooling and filtration, which separate the finished cheese from wastewater. The mixture is cooled twice and heated during fermentation and evaporation before the final products are separated.

In the first stage, water and milk are mixed together to form a liquid base. The mixture is then cooled at 5°C for two hours while being mixed. Next, salt is added before the liquid undergoes fermentation at 35°C for six hours.

After fermentation, the liquid enters the evaporation stage, where it is heated to 100°C for eight hours and steam is released. Across these stages, the liquid becomes progressively thicker. Finally, the thickened mixture is cooled again at 5°C for six hours. At the end of this stage, the finished soft cheese is collected through the upper filter, while wastewater is removed through a lower filter.