Fecha de publicación: -- Fuente: WIPO "milk" A method for producing hard cheese provides for heat treatment of standardized milk, cooling to the coagulation temperature, addition of calcium chloride, cheese starter culture and milk-clotting enzyme, forming of rennet clot, cutting of clot, cheese grain formation, whey separation, second heating, pressing heads of cheese, salting and aging. The cheese starter culture consists of mesophilic lactic acid bacteria and thermophilic lactic acid bacteria of such species as L. acidophilus - nonmucous race, L. helveticus or L. delbruechii subp. Lactis. Second heating is carried out in two stages: I - from 37 to 38 °С with mixing from 20 to 30 minutes, II - from 43 to 45 °С with mixing from 20 to 60 minutes. Cheese aging is carried out in two periods: under the temperature from 10 to 12 °С in the first period and under the temperature from 20 to 22 °С in the second period. In the method due to activation of development and activity of various lactic acid bacteria by creation of favourable temperature conditions at the separate stages of cheese production and aging the increase of cheese quality and shortening of aging period to 20 - 25 days is provided.