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Treating gruyere type cheeses having a surface flora - by cooling, drying, then coating with fungistatic and emulsifying product
Treating gruyere type cheeses having a surface flora - by cooling, drying, then coating with fungistatic and emulsifying product
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机译:处理具有表面菌群的格鲁耶尔型干酪-冷却,干燥,然后涂上抑真菌和乳化产品
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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.
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