Parmesan cheese This name is illegally and in erroneously used to refer to “grana” cheese in many parts of the world. Pasteurisation Heat treatment of milk to eliminate harmful microorganisms. The minimum duration is 15 seconds at a temperature of at least 71.7 degrees. Pressing Phase of processing of hard uncooked cheeses. Through this operation, pressure is exerted in order to make the whey emerge before it forms a consistent rind layer. Proteins Fundamental constituents of milk whose functional properties determine its main technological features. Heterogeneous nitrogenated compounds that fall into two categories: caseins and whey proteins. Proteolysis Process of separation of the complex molecules of the caseins in simpler nitrogenated substances (amino acids). Occurs during maturation of the cheeses. Purging Natural or induced by pressing or salting the cheeses. Refers to the separation of the whey from the curds.