Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B4/00—General methods for preserving meat, sausages, fish or fish products
  • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C13/00—Sausage casings
  • A22C13/0013—Chemical composition of synthetic sausage casings
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
  • A23C19/16—Covering the cheese surface, e.g. with paraffin wax
  • A23C19/163—Covering the cheese surface, e.g. with paraffin wax with a non-edible liquid or semi-liquid coating, e.g. wax, polymer dispersions
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
  • A23L13/65—Sausages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
  • A23P20/19—Coating with non-edible coatings

Definitions

• the invention relates to the use of an improved coating composition in a method for producing a non-blocking or peelable coating.
• it relates to the coating of a food product with a non-blocking or peelable coating.
• cheeses and sausages are coated to prevent physical damage, to maintain a desired shape, to reduce or prevent loss of moisture or to protect against undesired fungi including yeasts and bacteria.
• Hard, semi-hard or soft cheeses and various sausages such as matured sausages like salami or chorizo can be protected in this way by a coating.
• the protective coating consists in general of a plastic or polymer coating (for example a (co-) polymer based on vinyl acetate) that can be applied in a single layer or multiple layers.
• the coating needs to be flexible because of volume changes of the food during ripening.
• An outer layer of wax generally on basis of paraffin, can be applied on the polymer coating to block evaporative water loss and to block further ripening.
• This type of classical coating has therefore at least two layers: one internal layer made of polymer and one external layer made of wax.
• This type of coating is known to be difficult to be peeled from the cheese or sausage it is applied to.
• this type of coating is known to be sticky (or blocking) (MBi/www.centrgagr ⁇ It means cheeses or sausages coated with this type of coating will stick to each other and/or stick to the surface they are laid upon (often a wooden shelf).
• the invention provides a method wherein a wax-containing coating composition is used for producing a low-blocking coating.
• the wax-containing coating composition comprises: a) a polymer or copolymer comprising at least one of the following polymers or copolymers selected from the group consisting of: copolymer of vinyl acetate and dibutyl maleate; a poly acrylate; and b) a wax.
• the coating composition is distinct from the classical coating with at least two layers (one internal layer made of polymer and one external layer made of wax): the coating used according to the invention comprises in one single layer the wax and the polymer.
• the coating is non-blocking.
• blocking is synonymous with sticking and low-blocking indicates that stickiness is reduced.
• the low-blocking property of the coating reduces the adhesion of the coated substrate to any material to which it is contacted. For example, in the case of coated cheeses, this reduces the adhesion of cheeses to shelves and to the coating of neighbouring cheeses in case of contact.
• the low-blocking aspect of the coating reduces adhesion to any material, which is beneficial to the processing of the coated product.
• the low-blocking coating is non-blocking.
• the blocking characteristic of any coating is preferably quantified by the following assay.
• a wet tissue is applied on a coating to be tested for 30 minutes. After 30 minutes, the wet tissue is removed and the wetted coating is folded in order to contact the wet coating with itself (cohesion test).
• a glass plate is placed on top of the folded coating and after 1 hour the plate is removed.
• the folded coating is then tested on cohesion by pulling the folded coating layers apart.
• the ease of pulling the coating layers apart is indicated by 1 , 2, 3 or 4. 1 means (almost) impossible to pull the layers apart: it means that less than 10% of the area that was into contact can be pulled apart (coating is very blocking/sticky).
• the coatings used according to the invention are non- blocking, i.e. when tested in the assay above, the coatings give a value of 3 or 4.
• the coatings used according to the invention are less sticky/blocking than commercially available coatings such as Mowilith SDM 4230 (Celanese GmBH, Division Emulsions, D-65926 Frankfurt am Main) or Craymul 4386 (Cray Valley B. V., Brummen, the Netherlands).
• the coatings used according to the invention are peelable (or strippable) when applied on a food product.
• the peelable aspect of the coating used according to the invention allows the coating to be removed from the surface that it coats, simply by mechanical peeling.
• the coating is peelable during and after storage, without the need to pack the product in plastic foil or other packaging material.
• a peelable coating possesses sufficient flexibility and strength so that it does not fracture during peeling.
• the adhesive ability of the coating is sufficient to keep it completely bound to the underlying surface during the period of protection and yet remains peelable at the time of removal.
• the peelable coating is peeled off without being torn in pieces.
• parts of at least 5 cm 2 can be peeled off; preferably parts of at least 10 cm 2 , and more preferably at least parts of 20 cm 2 can be peeled off in one piece.
• a useful coating when removed should not remain partially unpeeled, and thus not leaving parts of coating adhering to the coated surface.
• mechanical peeling is meant that it can be peeled by a suitable apparatus or by hand.
• the peelability of coatings is preferably tested by cutting part of a dried coating that is applied to a glass plate with a sharp object like a knife.
• the ease of tearing the coating from the glass surface gives a good indication of the peelability.
• the ease of tearing is indicated by 1 , 2 or 3 in the course of which 1 means almost impossible to tear or peel the coating from the surface, 2 means possible to peel but when the coating is teared off it breaks within 1 cm, the coating can only be removed in small parts less than 1 -5 cm 2 , 3 means that it is easy to peel and that the coating can be teared off easily like a banana peel in parts of at least 5 cm 2 .
• the coatings used according to the invention are peelable. It means that when tested using the assay above, the coatings give a value of 3 or 4. According to another preferred embodiment, the coatings used according to the invention are more peelable than commercially available -A-
• Mowilith SDM 4230 (Celanese GmBH, Division Emulsions, D-65926 Frankfurt am Main) or Craymul 4386 (Cray Valley B. V., Brummen, the Netherlands).
• the wax-containing coating composition is used to produce a coating which is both low-blocking and peelable when applied on a food product.
• the method according to the invention uses a coating which gives a value of 3, or 4 in the blocking assay and a value of 3 or 4 in the peeling assay defined above, i.e. uses a coating which is both non-blocking and peelable when applied on a food product.
• a first component present in the coating composition used according to the invention is a polymer or copolymer comprising at least one of the following polymers or copolymers selecting from the group consisting of: copolymer of vinyl acetate and dibutyl maleate, poly acrylate, possibly mixed with other dispersions.
• "a" means "at least one”.
• the copolymer is a copolymer of vinyl acetate and dibutyl maleate. All these types of polymers and copolymers are commercially available, eg. Mowilith SDM 4230 (Celanese GmBH, Division Emulsions, D-65926 Frankfurt am Main) or Craymul 4386 (Cray Valley B. V., Brummen, the Netherlands). These polymers are preferably used at concentrations ranging between 20-60% w/w.
• a second component present in the coating composition used according to the invention is a wax.
• the wax is a blend of fully refined food grade hydrocarbon waxes or paraffin's.
• the wax can be added as a prefabricated emulsion to the polymer dispersion. Many of these types of products are commercially available.
• An alternative method for the preparation of the wax containing coating is to melt the wax and disperse it with the right dispersant in the liquid phase during the polymerisation process that is used to produce the polymer.
• the wax comprises at least 50% (w/w) refined solid wax, petrolatum and/or microcrystalline wax.
• the wax can be a blend of formulated linear and branched hydrocarbon waxes and optionally contains small amounts of polymers such as polyethylene, polyisobutene or butylrubber.
• polymers such as polyethylene, polyisobutene or butylrubber.
• the skilled person will know to choose the best appropriate wax to be used in the wax-containing coating used according to the invention.
• the blocking and peeling characteristics of the coating seem to be linked with the wax content of the coating: when the wax content increases, it seems that the blocking characteristic decreases, whereas the peelable characteristic increases.
• the skilled person knows which type of wax is most suited depending on the type of food product to be coated. For example, a broad range of waxes is available nowadays for cheeses.
• the amount of wax present in the wax-containing coating composition used according to the invention ranges between 0.01 and 5% w/w in the polymer dispersion with a preferred polymer content ranging between 20 and 60% w/w.
• the waxes used in the present invention typically have a melting temperature in the range of 10 - 150 °C.
• the amount of wax present in the wax-containing coating composition used according to the invention ranges between 0.1 and 2.0 % w/w in the polymer dispersion with a preferred polymer content ranging between 30 and 45% w/w for obtaining the desired blocking characteristic.
• the amount of wax present in the wax-containing coating composition used according to the invention ranges between 1 .0 and 4.0 % w/w in the polymer dispersion with a preferred polymer content ranging between 30 and 45% w/w for obtaining the desired peelability.
• the polymer or copolymer of the food coating composition may be mixed with other dispersions.
• a copolymer of vinyl acetate and dibutyl maleate mixed with a polyethylene comprising dispersion is used in the method of the invention.
• the coating composition for use in the present invention may further comprise at least one component selected from the group consisting of: surfactant, cellulose thickener, ascorbic acid, anti-microbial agent, polyvinyl alcohol, glycerine, and softener may be present in the wax-containing coating composition used according to the invention.
• Surfactants may be used in the wax-containing coating composition used according to the invention to facilitate the production of the polymer dispersion.
• the amount of surfactants present in the wax-containing coating composition used according to the invention ranges between 0.1 and 3.0% (w/w).
• Many surfactant types may be used, but preferably sodium lauryl sulphate or polyethyleneoxide ethers.
• Cellulose thickener, polyvinyl alcohol and polyvinylpyrrolidon may also be present in the wax-containing coating composition used according to the invention to improve the rheological properties of the coating.
• the amount of these compounds present in the wax-containing coating composition used according to the invention ranges between 0.01 and 10.0% w/w.
• Many different cellulose thickeners may be used, but preferably hydroxy ethyl cellulose, methyl cellulose, or carboxymethyl cellulose should be used.
• an anti-microbial agent is present in the wax-containing coating composition used according to the invention to prevent fungal/microbial growth.
• Any anti- microbial may be used.
• Preferred anti-microbial are polyene anti-fungal agents (0-1000 ppm), sorbic acid (0.01 -0.3% w/w), propionic acid (0.01 -0.3% w/w), benzoic acid (0.01 - 0.3% w/w), lactic acid (0.1 -3% w/w), nisin (0-500 ppm) and cinnamic acid (0.001 -0.01 % w/w).
• a preferred polyene anti-fungal agent is natamycin.
• an anti-microbial agent is present in the coating composition used according to the invention, preferably, ascorbic acid is also present in the wax-containing coating composition used according to the invention to act as an anti-oxidising agent.
• the amount of ascorbic acid (sodium salt or calcium salt) present in the wax-containing coating composition used according to the invention ranges between 0 and 2000 ppm.
• glycerine or glycerol is present in the wax-containing coating composition used according to the invention to reduce the blocking of the coating and to make the polymer more flexible.
• the amount of glycerine present in the wax-containing coating composition used according to the invention ranges between 0.2 and 1.0% (w/w).
• Softeners can be used to improve the physical properties of the wax-containing coating used according to the invention. However, softeners are suspected to migrate from the wax-containing coating into the coated product. Therefore, there is a need to improve cheese wax-containing coating without using softeners or with very limited amounts of softeners.
• the wax-containing coating used according to the invention contains less than 2% (w/w) of softeners or plasticisers, more preferably less than 1 % (w/w).
• the wax-containing coating used according to the invention is free of softeners or plasticisers.
• the wax-containing coating used according to the invention contains less than 2% w/w of softeners or plasticisers on basis of butadiene. More preferably, softeners comprising butadiene are excluded from the coating.
• the wax-containing coating composition used according to the invention comprises: a) a copolymer of vinyl acetate and dibutyl maleate, b) a wax and optionally c) at least one component selected from the group consisting of: surfactant, cellulose thickener, ascorbic acid, anti-microbial agent, polyvinyl alcohol, glycerine, and softener.
• the wax-containing coating composition used according to the invention comprises: a) a polymer or copolymer comprising at least one of the following polymers or copolymers selecting from the group consisting of: copolymer of vinyl acetate and dibutyl maleate, a poly acrylate, possibly mixed with other dispersions, preferably a copolymer of vinyl acetate and dibutyl maleate, b) a wax and optionally c) glycerine.
• the wax-containing coating composition used according to the invention comprises: a) a polymer or copolymer comprising at least one of the following polymers or copolymers selecting from the group consisting of: copolymer of vinyl acetate and dibutyl maleate, a poly acrylate, possibly mixed with other dispersions, preferably a copolymer of vinyl acetate and dibutyl maleate, b) a wax and optionally c) natamycin.
• the wax-containing coating composition used according to the invention comprises: a) a polymer or copolymer comprising at least one of the following polymers or copolymers selecting from the group consisting of: copolymer of vinyl acetate and dibutyl maleate, a poly acrylate, possibly mixed with other dispersions, preferably a copolymer of vinyl acetate and dibutyl maleate, b) a wax and optionally c) natamycin and ascorbic acid.
• the wax-containing coating composition used according to the invention comprises: a) a polymer or copolymer comprising at least one of the following polymers or copolymers selecting from the group consisting of: copolymer of vinyl acetate and dibutyl maleate, a poly acrylate, possibly mixed with other dispersions, preferably a copolymer of vinyl acetate and dibutyl maleate, b) a wax and optionally c) natamycin and glycerine.
• the wax-containing coating composition used according to the invention comprises: a) a polymer or copolymer comprising at least one of the following polymers or copolymers selecting from the group consisting of: copolymer of vinyl acetate and dibutyl maleate, a poly acrylate, possibly mixed with other dispersions, preferably a copolymer of vinyl acetate and dibutyl maleate, b) a wax and optionally c) natamycin, ascorbic acid and glycerine.
• the amount of wax present ranges between 0.01 and 5% w/w in the polymer dispersion with a preferred polymer content ranged between 20 and 60% w/w. Even more preferably, in the six preferred coating compositions defined above, the amount of wax present in the wax-containing coating composition used according to the invention ranges between 0.1 and 2.0 % w/w in the polymer dispersion with a preferred polymer content ranged between 30 and 45% for obtaining the desired non-blocking characteristic.
• the amount of wax present in the six preferred wax-containing coating composition defined above ranges between 1 .0 and 4.0 % in the polymer dispersion with a preferred polymer content ranged between 30 and 45% for obtaining the desired peelability.
• the invention provides a food product with a low- blocking coating produced by the method of the invention.
• Preferred food products are cheeses and meat products.
• Preferred meat products are hard sausages.
• the low-blocking coating is also peelable.
• the invention provides a method of coating a food product with a low- blocking coating. The method comprises applying to a food product a wax-containing coating composition which comprises a) a polymer or a copolymer comprising at least one of the following polymers or copolymers selected from the group consisting of: copolymer of vinyl acetate and dibutyl maleate; a poly acrylate; and b) a wax.
• the polymer or copolymer of the food coating composition may be mixed with other dispersions and may further comprise at least one component selected from the group consisting of: surfactant, cellulose thickener, ascorbic acid, anti-microbial agent, polyvinyl alcohol, glycerine, and softener, as mentioned before.
• Preferred food products to be coated are cheeses and meat products.
• Preferred meat products are hard sausages.
• the food product which is coated by the method of the invention may already contain an inner/first layer coating of any kind.
• the inner/first layer coating the food product is a plastic, polymer, lipid or fatty acid coating. More preferably, the polymer comprises a copolymer of vinyl acetate and dibutyl maleate.
• the wax can be added as a prefabricated emulsion to the polymer dispersion.
• An alternative method for the preparation of the wax-containing coating composition used according to the invention is to melt the wax and disperse it in the liquid phase during the polymerisation process that is used to produce the polymer.
• the wax-containing coating can be applied directly to the food product surface, to cheese rind or to a bandaged surface of suitable integrity.
• the wax-containing coating can be applied to individual food product by dipping or brush application or spray application.
• the coating layer thickness can be increased by applying a thicker layer, by application of multiple layers, or by varying the solids content of the coating.
• Application of the wax-containing coating composition used according to the invention can be manual, semi-automatic or automatic depending on the number of food products to be treated. Specialised coating machines are commercially available. Machine settings can be modified in an empirical way in order to produce a specific end result in terms of coating application.
• the wax-containing coating can be used in combination with other types of coatings. It can be applied at any stage in the (ripening) process to make the coating non-blocking and/or peelable.
• the invention provides a method for peeling the coating of a food product, wherein the food product had been first coated by the method of the invention.
• the present invention relates to a low-blocking coating composition which coating composition comprises a polymer or copolymer which comprises (a) a copolymer of vinyl acetate and dibutyl maleate; or a polyacrylate, and (b) glycerine.
• a first component present in the coating composition used according to the invention is a polymer or copolymer comprising at least one of the following polymers or copolymers selecting from the group consisting of: copolymer of vinyl acetate and dibutyl maleate, poly acrylate.
• the copolymer is a copolymer of vinyl acetate and dibutyl maleate. All these types of polymers and copolymers are commercially available, eg. Mowilith SDM 4230 (Celanese GmBH, Division Emulsions, D-65926 Frankfurt am Main) or Craymul 4386 (Cray Valley B. V., Brummen, the Netherlands). These polymers are preferably used at concentrations ranging between 20-60% w/w.
• the amount of glycerine present in the coating composition used according to the invention ranges between 0.2 and 1.0% (w/w).
• the coating composition may be mixed with other dispersions and may further comprise at least one component selected from the group consisting of: surfactant, cellulose thickener, ascorbic acid, anti-microbial agent, polyvinyl alcohol, wax, and softener, as discussed above.
• the present invention also encompasses a food product coated with the coating composition of the present invention.
• Preferred food products to be coated are cheeses and meat products.
• Preferred meat products are hard sausages.
• Mowilith SDM 4230 a copolymer from vinyl acetate and butyl acrylate, approx. 45% purchased by Celanese GmBH, Division Emulsions, D-65926 Frankfurt am Main.
• Craymul 4376 a copolymer from vinyl actate and dibutylmaleate, approx. 45% purchased by Cray Valley B. V. (Brummen, the Netherlands).
• Craymul 4386 a copolymer from vinyl actate and dibutylmaleate, approx. 45% purchased by Cray Valley B. V. (Brummen, the Netherlands).
• Michem Emulsion 37135 polyethylene wax emulsion from Michelman Inc., Ohio
• This Example describes a method to prepare a formulation suitable for use as a food coating and especially a cheese coating.
• the mixtures were made with an electric top stirrer, type RW 20 DZM from Janke & Kunkel equipped with a planetary mixer.
• Reference coating 1 comprising 182 gram Craymul 4376 and 18 grams of demineralised water.
• Coating 2 comprising 175 gram Craymul 4376, 4 gram polyethylene Michem Emulsion
• Coating 3 comprising 175 gram Craymul 4386, 0.2 gram Pekophob C50 and 24.8 grams of demineralised water.
• Coating 4 comprising 175 gram Craymul 4386, 0.4 gram Pekophob C50 and 24.6 grams of demineralised water.
• Coating 5 comprising 175 gram Craymul 4386, 1.0 gram Pekophob C50 and 24.0 grams of demineralised water.
• Coating 6 comprising 175 gram Craymul 4386, 4.0 gram Pekophob C50 and 21.0 grams of demineralised water.
• Coating 7 comprising 175 gram Craymul 4386, 1 1 .0 gram Pekophob C50 and 14.0 grams of demineralised water.
• Coating 8 comprising 175 gram Craymul 4386, 0.4 gram glycerine and 24.6 grams of demineralised water.
• Coating 9 comprising 175 gram Craymul 4386, 1.0 gram glycerine and 24.0 grams of demineralised water.
• Coating 10 comprising 175 gram Craymul 4386, 1.6 gram glycerine and 23.4 grams of demineralised water.
• the obtained mixtures were stored at 18 °C in closed buckets in the dark until the moment of usage.
• Peelability test criteria This Example describes the method that was used to test the peelability of the coatings after application and sufficient storage.
• the coating surface is a closed layer and to test peelability, an attachment point is made by opening the coating by a sharp subject like a knife.
• the ease of tearing the coating from the surface gives a good indication of the peelability.
• the ease of tearing is indicated by 1 , 2 or 3 in the course of which 1 means almost impossible to tear or peel the coating from the surface, 2 means possible to peel but when the coating is teared off it breaks within 1 cm, the coating can only be removed in small parts less than 1 - 5 cm 2 , 3 means that it is easy to peel and that the coating can be teared off easily like a banana peel in parts of at least 5 cm 2 .
• Example 2 describes the results obtained from preparing a coating film on a glass plate to evaluate the peelability.
• the dispersions as described in Example 1 were drawn on glass substrates by using a pulling bar with adjustable slit height (200 ⁇ m and 635 ⁇ m) and were left to dry uncovered for at least 12 hours under normal conditions. (55 % relative humidity, 23 0 C).
• the dry films were tested on their peelability as indicated in Example 2. The results are presented in Table 1 .
• Table 1 Results of the peelability of the dry films on glass as substrate.
• Example 2 describes the results obtained from preparing a coating film on a poly ethylene foil to evaluate the blocking/stickiness of the coating.
• Dispersions described in Example 1 were drawn on glass substrates by using a pulling bar (635 ⁇ m) and were left to dry uncovered for at least 12 hours under normal conditions. (55 % relative humidity, 23 0 C).
• the dry films were wetted by placing a wet tissue on top of the coating. After 30 minutes, the wet tissue was removed and the wetted coating was folded in order to contact the wet coating with itself (cohesion test). A glass plate was placed on top of the folded coating and after 1 hour the plate was removed. The folded coating was tested on cohesion by pulling the folded coating layers apart.
• Table 2 Results of the blocking/stickiness of the wet films contacting one another.
• Example 4 This Example describes a similar test as described in Example 4. In this Example, glycerine is tested for its low blocking effect instead of wax. The results are presented in Table 3.
• Table 3 Results of the blocking/stickiness of the wet films contacting one another.
• Coating 6 was applied onto 5 round Maasdam cheeses of approximately 12 kg each. In the first part of the analyses cheeses were coated with 2.5 coating layers of 40 grams each. As a reference 5 other cheeses were coated with coating 1 according to the same procedure. The cheeses were stored at 8 - 10 degrees C and a relative humidity of 85 - 87%.

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