| 摘要 |
2078567 9114374 PCTABS00007 The invention provides a surface-ripened cheese product prepared from a natural cheese base, and having extended shelf life; the natural cheese base is preferably selected from English types, eyed types, Italian types, Danish types, and reduced fat or lower fat varieties of any of same. A surface-ripening culture, preferably Penicillium candidum or Penicillium camemberti, is applied to the outside surface of a natural cheese base, and incubated under controlled conditions.
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