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The Process of Making Soft Cheese - IELTS Task 1 Band 9 Process Diagram

Updated: Aug 29, 2023

You should spend about 20 minutes on this task.


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.


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Task 1 Process Diagram Band 9 Sample report based on the prompt "The diagram below shows the process of making soft cheese."

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Task 1 Process Diagram Band 9 Sample Report (1)

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 eight 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.


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Task 1 Process Diagram Band 9 Sample Report (2)

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.


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