Fecha de publicación: -- Fuente: WIPO "milk" A process for production of hard pressed cheese provides for cooking normalized milk mixture, cooling to souring temperature, introducing calcium chloride and mesophilic bacterial starter, formation of rennet clot, cutting thereof, cheese grain formation, whey removal, second heating, forming, pressing, salting and ripening. Cooking of normalized milk mixture is carried out at temperature of 120-140 °C with following cooling for 2-5 sec. to temperature of 70-76°C, and mesophilic bacterial starter is introduced in amount of 0.5-1.5%.