The aim of the study was to follow up the properties of cheese mass obtained from ewes milk depending on the pasteurisation temperature, the kind of starter added and level of calcium chloride addition. The chemical composition, pH and texture of cheese mass produced from raw, pasteurised in 72°C for 15 s, and pasteurised in 95°C for 5 s milks were established. Similarly the cheese mass obtained from pasteurised milk without starter addition, with starter of mesophilic bacteria (Lc. lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lacits ssp. diacetilactis) and with thermophilic starter (Str. thermophilus, Lb. delbrueckii ssp. bulgaricus). The same routine was applied to cheese mass obtained from pasteurised milk without CaCl2 addition or with 0.1 g/l, or 0.2 g/l of dehydrated CaCl2 addition.
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