Usually, after 2-3 hr the molds are inverted and the curd is usually left for another 2-3 hr to complete draining. The molds are then removed and the pieces of curd transferred on a salting table spread with granular salt. The pieces are placed side by side to retain their shape, and their exposed surfaces are sprinkled with salt the size of rice grains. The salt, dissolved in the exuded whey, slowly penetrates into the cheese without causing the formation of a dry rind. After about 12 hr the cheese pieces are turned and two other surfaces salted. This process is repeated four more times at 12-hr intervals until each surface is salted twice and the cheese contains about 3% salt. During draining and salting, the pH of the curd continues decreasing to about 4.8.
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