Fecha de publicación: -- Fuente: WIPO "milk" A method for producing hard cheese provides for thermal treatment of milk under the temperature 77-82 °С with holding for 15-25 s, cooling thereof to the curdling temperature, addition of calcium chloride, starter material of mesophilic lactic-acid bacteria and additional introduction of starter material of thermophilic rods of Lactobacillus acidophilus species - non-viscous race - in the amount of 0.1-0.3 %, at that total amount of added starter material makes 0.8-1.8 % of the mixture mass, introduction of milk-clotting enzyme, cutting curd, and at the stage of processing granular curd pasteurized water is added in the mixture of granular curd with whey in the amount from 10 to 25 % of processed milk amount. The ripened cheese has medium pronounced flavor, plastic consistency, on the cut it has uniform pattern consisting of holes of irregular, angular or slotted shape.