Conaprole Mozzarella is a stretched-curd cheese, with excellent melting and stretching characteristics. Starter lactic acid bacteria are added to milk, which is previously standardised and pasteurised. Then, calcium chloride and chymosin are added for milk to coagulate. Once the coagulum is formed, it undergoes cutting, stirring, heating, and whey draining. The cheese curd is then stretched with hot salted water, followed by molding, salting, and surface drying. Finally, blocks are vacuum packaged and stored for ripening.