Fremgangsmåde til fremstilling af ostehud til fugtighedsregulering og beskyttelse mod mikrobielle påvirkninger

摘要

The invention relates to a cheese having anchored thereto a cheese skin for the moisture regulation and protection against microbial influences, obtainable by treating the cheese, after brining, with an aqueous solution of a water-soluble alginate, directly followed by drying this alginate solution such that the alginate solution forms, together with calcium ions from the cheese, a cheese skin anchored to the cheese. According to the invention, by the term alginate is meant a hydrocolloid or macromolecular polysaccharide substantially composed of molecules of mannuronic acid and/or glucuronic acid. The invention also comprises a method of manufacturing such cheeses.