Milk is preripened to balance the mineral salt and protein complexes, which are modified during cool storage of the raw milk. During long-term storage at cool temperature more phosphates are bound to protein than usual and micells slightly knot.

Disadvantages:
- prolonged coagulation times
- soft, partly spongy gallert
- worse syneresis

Little dosis (o.1 - 0.3 %) of pure acidification cultures are applied for preripening (St. therm., Lc. lactis) and the milk is stored at 10 - 13 C (50-55 F) for approx. 20 hours. The pH- which slighly raises by cool storage - is decreased again (approx. 2/10 pH).

The original ratio between Ca, phosphate and caseain is balanced again and the casein slightly "swells".

The coagulation time is reduced, the gallert's structure and separation of whey are improved.