Treating gruyere type cheeses having a surface flora - by cooling, drying, then coating with fungistatic and emulsifying product

摘要

The process for treating the cheeses having a pitted crust or a surface flora comprises (a) cooling and drying the crust followed by (b) coating it with a fungistatic and emulsifying product. The process is applied to Gruyere, Comte, and other similar cheeses. In the case of unwrapped cheese the wt. loss is reduced from 5-9% to 1-3%, also the need for handling in cold storage is avoided in the case of wrapped ches cheese the surface marking is preserved for periods over a month. The coating mixt. pref. contains 65-80% polyvinyl acetate and 5-10% emulsifier, the pH being 3-4.