| 摘要 |
The invention concerns a matured cheese characterised in that it is obtained by applying on the cheese mass a strippable film not more than 0.5 mm thick formed by a food gel obtained from an aqueous solution of one or several hydrocolloids, with a viscosity less than 0.300 Pa.s, measured for a shear rate of 152 s<-1> at 60 DEG C, on which a maturing flora has started to develop, said film being maintained on the final product or removed therefrom and optionally replaced by a coating.
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