It depends on the thickness of your cheese, along with the weight.... Yes, there is a typo (should be 6 hrs./lb or 12 hrs./kg.), and that was for a 4 gallon recipe, and the size and proportions to go with that.... If you check out recipes from others, the time varies all the way from 6-10 hrs. for a 2 gal. recipe, which would have a yield of about 1.5 lbs.... A wide, thin cheese will reach a given salt content faster than a smaller diameter, thick one....
6 hrs./lb. is about 13 hrs./kg., not 24.... The last Parm I made was 1.4 lbs. and about 2.5" thick x 4.5" diameter, from a 2 gal. make, and I brined it for 8 hrs.... It was great!....
Bob