Classifications

• • 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
• • 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
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/01—Instant products; Powders; Flakes; Granules
• • 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
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
• • 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
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
  • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
  • A23L19/18—Roasted or fried products, e.g. snacks or chips
• • 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
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
• • 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
• • 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
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/20—Extruding

Definitions

• the present invention relates to coatings for foodstuff.
• it relates to coatings for foodstuff such as cheese which can be easily removed.
• Cheeses are in general provided with a coating layer to protect the cheese against ambient influences such as physical damage as a consequence of e.g. cracking of the cheese or adhesion of the cheese to the shelves or boards during storage or ripening. Furthermore, the coating layer may prevent losses due to evaporation and mould growth. Moreover, the appearance of the cheese can be improved by applying a coating layer to the cheese. The coating layer is generally applied several times on both sides of the cheese. It can be applied on all types of cheeses including cheeses that have to undergo a ripening stage.
• Coating layers used in the cheese industry can be based on different materials ranging from waxes such as parrafin waxes to plastics such as plastics based on vinyl ester homo- or copolymers, e.g. polyvinyl acetate.
• NL8802823 discloses a process wherein a cheese having a plastic coating layer is first heated, whereafter the coating layer and the rind portion are removed. A disadvantage of this process is that it still comprises removal of the rind portion which leads to a loss of product.
• the present invention pertains to a coating layer comprising (a) an inner layer which covers and is in direct contact with a cheese portion, wherein the inner layer comprises a fat having a melting temperature of between 20 and 70 0 C, and (b) an outer layer which covers and is in direct contact with the inner layer, wherein the outer layer comprises a plastic polymer.
• the melting temperature of the fat comprised in the inner layer is preferably between 20 and 65°C, more preferably between 20 and 60 0 C, even more preferably between 20 and 55°C, particularly between 20 and 50 0 C, more particularly between 20 and 45°C and most particularly between 20 and 40 0 C.
• the cheese coating comprises an inner coating layer which melts when the melting temperature of the fat present in the inner layer has been reached, i.e. a temperature of between 20 and 70°C.
• the inner coating layer is situated between the cheese portion and the outer coating layer.
• the outer coating layer is in contact with the inner layer and with the environment.
• a first advantage of the coating layer according to the invention is that the inner coating layer melts between 20 and 70 0 C. As a result, the outer coating layer can be removed easily from the cheese portion, once the inner coating layer has melted.
• a concomitant advantage is that there is hardly any loss of cheese, because there is no cheese adhering to the outer or inner coating layer.
• a second advantage is that no manpower is needed anymore for removing the outer coating layer.
• a coated cheese comprising a cheese portion and a coating layer according to the invention is a further aspect of the invention.
• Cheese portion as used herein means a whole cheese or any part thereof. The portion can have any form ranging from round to triangular to rectangular, to name just a few.
• Any type of cheese may be coated with the coating layer of the present invention, in particular those cheeses which are typically coated with a polyvinyl acetate dispersion.
• the cheese is a semihard or semi-soft cheese, such as Gouda cheese, Maasdam cheese and Edam cheese.
• the coating layer of the invention is particularly suitable for cheese which has to be processed into blocks, slices or into shredded cheese, for the outer coating layer of the cheese has to be removed before processing the cheese.
• the cheese portion is subjected to a step wherein the inner coating layer melts.
• a step includes, but is not limited to, (mild) heat treatment, radiation treatment such as treatment with IR radiation or electromagnetic radiation (e.g. microwave radiation).
• radiation treatment such as treatment with IR radiation or electromagnetic radiation (e.g. microwave radiation).
• the cheese portion should be subjected to a step wherein the melting temperature of the fat, and optionally other components, comprised in the inner coating layer is reached and as a consequence thereof the inner coating layer melts.
• melting will be dependent on several factors, such as e.g.
• the person skilled in the art will be aware of the time and temperature needed to achieve the melting of the inner coating layer and keep the outer layer and the cheese portion themselves unaffected with respect to melting.
• the higher the temperature the shorter the time needed to melt the inner coating layer and to release the outer coating layer.
• Suitable temperatures to which the cheese portion can be subjected to when heat treatment is used to melt the inner coating layer are in the range of about 20 to about 100 0 C.
• the cheese portions are heated to a temperature in the range of 20 to 90 0 C, more preferably the cheese portions are heated to a temperature in the range of 20 to 80°C, even more preferably the cheese portions are heated to a temperature in the range of 20 to 70 0 C, yet even more preferably the cheese portions are heated to a temperature in the range -A-
• the cheese portions are heated to a temperature in the range of 20 to 50 0 C, and particularly preferred the cheese portions are heated to a temperature in the range of 20 to 40°C.
• the heat treatment can last from 10 seconds to 300 minutes, preferably from 20 seconds to 240 minutes, more preferably from 30 seconds to 180 minutes and particularly 40 seconds to 150 minutes. In a preferred embodiment, the heat treatment is carried out for a period of between 60 minutes and 120 minutes at a temperature in the range of 25 to 40 0 C. Heating may be performed in any convenient way. Suitable heating methods include, but are not limited to, heating in a conventional oven or heating with hot air. Suitable conditions when using radiation treatment to melt the inner coating layer are also known to a person skilled in the art. Radiation treatment may be done in e.g. a conventional microwave oven or with the help of an IR heater device.
• the inner coating layer comprises a fat having a melting temperature of between 20 and 70 0 C. It is to be understood that the inner coating layer may also comprise a mixture of fats, as long as the melting temperature of the mixture of fats is between 20 and 70 0 C.
• the fat content of the inner coating layer is in the range of 0.05 to 90% (w/w). Preferably, the fat content of the inner coating is higher than the fat content in the cheese portion.
• the fat content of the inner coating layer is in the range of 0.1 to 85% (w/w), preferably 0.5 to 80% (w/w), more preferably 1 to 75% (w/w), even more preferably 2 to 70% (w/w), most preferably 3 to 60% (w/w), particularly 4 to 55% (w/w), and most particularly 5 to 50% (w/w).
• the amount of fat in the inner layer is sufficient for the inner layer to melt, when the melting temperature of the fat has been reached.
• the fats used in the coating layer of the present invention are preferably edible and food grade fats. They may be semi-solid or solid at ambient temperature, i.e. a temperature of around 20°C.
• Suitable fats are triglycerides based on coconut- or palm kernel oil, e.g. compositions known under the brand names of WitocanTM, WitepsolTM and ToffixTM (Dynamite Nobel). A useful property of these fats is the narrow melting range, e.g. for ToffixTM 34 - 36°C.
• Other suitable fats are butter fats, babassu fats, coconut fats, palm kernel fats, cocoa butter fats, corn fats, cottonseed fats, olive fats, palm fats, peanut fats, rapeseed fats, canola fats, saff lower fats, soybean fats, sunflower fats, animal fats, fish oils, or similar products and concentrates thereof.
• oil and fat are used interchangeably in the context of the present invention, it refers to compounds that (partly) melt at around 15 to 20 0 C.
• the fat or mixture of fats may be present in the inner coating layer according to the present invention in the form of an emulsion, be it a water-in-oil emulsion or an oil- in-water emulsion.
• the inner layer comprises an oil-in-water emulsion.
• the fat in the inner coating layer is present as an oil-in-water emulsion.
• Oil-in-water emulsions are well-known in the art and refer to fat or oil droplets in a continuous water phase.
• the inner coating layer may further comprise at least an emulsifier.
• the emulsifier is present to stabilise the emulsion and thus the inner layer.
• Suitable emulsifiers are know to the skilled person and include, but are not limited to, polyethylene alkyl ethers, e.g. CetomacrogolTM 1000; polyoxyethylene sorbitan fatty acid esters, e.g. Tween 60, 61 and 65; and anionic tensides, e.g. sodium lauryl sulphate and the dairy-related sodium caseinate or whey protein.
• the emulsifier used should have the correct HLB (hydrophilic-lipophilic balance).
• the concept of HLB is explained in detail in Chapter 9 of the Handbook of Coatings Additives (Second Edition (2004); edited by JJ. Florio and DJ. Miller (Marcel Dekker Inc., New York, USA)).
• emulsifier also called emulsifying agent
• the emulsifier is used in an amount in the range of 0.01 - 30% (w/w), more preferably 0.1 - 25% (w/w), more preferably between 1.0 and 20% (w/w). After emulsification the fats form the solid phase in the preparation.
• Fats in an emulsion are used in amounts of 0.05 to 90% (w/w), preferably 3 to 60% (w/w). It is to be understood that the inner layer may also comprise a combination of emulsifiers. The inner layer may further comprise at least a co-emulsifier. Co-emulsifiers are used to improve the physical stability of the emulsion and thus the inner layer.
• the co- emulsifier also called co-emulsifying agent
• Suitable co-emulsifiers include, but are not limited to, sucrose esters, e.g.
• sucrose esters of palm kernel oil known under the brand name of CelynolTM (Rhone Poulenc); mono- and diglycerides of fatty acids or mixtures thereof, e.g. types known under the brand name of ImwitorTM (Dynamite Nobel).
• the inner layer may also comprise a combination of co-emulsifiers.
• the inner layer may further comprise a stabilizer or a combination of stabilizers. Stabilizers are used to physically stabilise the emulsion and thus the inner layer.
• Suitable stabilizers include, but are not limited to, gelatine; chitosan; pectin; alginates; tragacanth; modified cellulose, including hydroxypropyl cellulose and carboxymethyl cellulose; and gums, such as xanthan gum and gellan gum.
• Suitable stabilizers can also be found in the following handbooks: Functional Properties of Food Macromolecules (1986; edited by J. R. Mitchell and D.A. Ledward; Elsevier); Thickening and Gelling Agents for Food (1997; edited by A. Imeson, Blackie Academic & Professional, 2 nd edition); Handbook of Water-soluble Gums and Resins (1980; edited by R. L. Davidson, McGraw-Hill).
• Stabilizing agents may be used in amounts of 0.01 to 10% (w/w).
• the inner layer may comprise a buffering system.
• the buffering system may comprise one buffering compound but may also comprise several different buffering compounds.
• the system is added to stabilize the pH of the emulsion and thus the inner layer.
• the buffering system stabilizes the pH of the inner layer to a pH of between around 3 and around 7.
• Suitable compounds for the buffering system include, but are not limited to, a mixture of citric acid and trisodium citrate. Suitable buffers and buffer systems can also be found in the Handbook of Chemistry and Physics 58 th edition, (1977-1978) CRC press; edited by R.C. Weast.
• the inner layer comprises a softener, such as for example glycerol, or a combination of softeners.
• Suitable softeners can also be found in Edible coatings and films to improve food quality (1994); edited by J. Krochta and F. Baldwin, Technolmic publishing company; Introduction to polymers, 2nd edition (1991 ); edited by RJ. Yound and P.A. Lovell, CRC Press.
• a softener may be added to enhance flexibility of the inner coating layer after application and drying of the emulsion. Suitable amounts vary from 1 to 30% (w/w).
• the inner coating is a food-grade and edible coating.
• the inner coating layer comprises a preservative to prevent microbial growth in the emulsion and thus the inner layer.
• a combination of preservatives may also be used in the inner coating layer of the invention.
• Suitable preservatives include, but are not limited to, antibacterial compounds, such as sorbic acid; lactic acid; citric acid; and ascorbic acid. Suitable preservatives can be found in Antimicrobials in Food (2005), third edition; edited by P. Michael Davidson. Suitable amounts vary from 1-10,000 ppm.
• the inner coating layer comprises an anti-fungal compound to protect the cheese portion and the coating of the cheese.
• Suitable antifungal compounds include, but are not limited to, natamycin, imazalil, lucensomycin, amphotericin B and nystatin, with natamycin being preferred. Suitable amounts vary from 1-10,000 ppm.
• the inner coating layer comprises a compound (or a mixture of compounds), other than a fat, which melts when the inner coating layer reaches a temperature of between 20 and 70 0 C.
• compounds include, but are not limited to, gelling agents and waxes.
• the inner layer comprises a gelling agent and/or a wax (or a combination of gelling agents and/or waxes) instead of a fat and the gelling agent and/or wax gives the inner layer the property of melting when a temperature between 20 and 70 0 C is reached.
• the tern 'gelling agent' refers to a compound which liquefies at increased temperature.
• Suitable gelling agents include, but are not limited to, agar, agarose, carrageenan, pectin, gelatin, native or modified starch, native or modified cellulose, xanthan gum, locust bean gum and alginate.
• the preferred gelling agents are pectin, cellulose, starch and gelatin.
• the gelling agent may be present in the inner coating layer in an amount of from 0.01 to 20% (w/w), preferably from 0.1 to 10 % (w/w).
• the gelling agent is preferably from vegetable origin.
• the gelling agent is most preferably thermo reversible and edible.
• Suitable waxes include, but are not limited to, insect, animal, vegetable, petroleum, synthetic and mineral waxes, such as for example, paraffin wax, bees wax and castor wax.
• An inner layer comprising any combination of a fat, a gelling agent and/or a wax are also a part of the present invention.
• the inner coating may be applied to the cheese in one layer or in several layers, for example in 2 or 3 or even more layers.
• the outer coating layer comprises a plastic polymer, preferably a plastic polymer dispersion.
• the plastic polymer dispersion comprises a polyvinylacetate polymer, such as a co-polymer of polyvinylacetate and dibutylmaleate, or a copolymer of vinylacetate and dibutylacrylate or a homopolymer of vinylacetate units.
• Suitable polymers can be found in Introduction to polymers, 2nd edition (1991 ); edited by RJ. Yound and P.A. Lovell, CRC Press.
• the outer coating may comprise an antimicrobial compound or a combination of antimicrobial compounds.
• Suitable anti-bacterial compounds that can be applied in or on the outer coating layer are well-known in the art and include, but are not limited to, organic acids such as sorbic acid, lactic acid, citric acid, ascorbic acid. Suitable preservatives can be found in the handbook Antimicrobials in Food (2005), third edition (edited by P. Michael Davidson). Suitable antifungal compounds that can be applied in or on the outer coating layer are well-known in the art and include, but are not limited to, natamycin, imazalil, lucensomycin, amphotericin B and nystatin, with natamycin being preferred.
• the outer coating may be applied to the cheese in one layer, but is preferably applied in several layers, for example in 2 to 20 layers.
• the invention concerns a process for improving the removal of a coating layer from a coated cheese, the process comprising the steps of a) preparing a coated cheese according to the invention, b) subjecting the coated cheese to a step wherein the inner layer melts (or in other words melting the inner layer), and c) removing the remaining coating layer, e.g. the outer coating layer, from the coated cheese.
• the step of step b) is preferably selected from the group consisting of heat treatment, radiation treatment such as treatment with IR radiation, electromagnetic radiation (microwave radiation), or a combination thereof.
• the coating layer is preferably a coating layer according to the present invention.
• Another part of the present invention relates to a process for preparing a coated cheese portion, preferably a coated cheese portion according to the invention, the process comprising the steps of: a) applying at least once a first coating layer directly on the surface of a cheese portion, wherein the first coating layer comprises a fat having a melting temperature of between 20 and 70 0 C, and b) applying at least once an second coating layer, wherein the second coating layer is in contact with the first coating layer and with the environment of the cheese portion and the second coating layer comprises a plastic polymer.
• the inner as well as the outer coating layer can be applied more than once, i.e. 2, 3, 4, 5, 6, 7, 8, 9,10, 1 1 , 12, 13, 14, 15, 16, 17, 18, 19, 20 and even more times.
• the inner coating can be applied to the cheese portion by dipping, spraying, brushing or manual treatment.
• the material(s) the inner coating layer comprises off is made (e.g. an oil-in-water emulsion) and thereafter applied to the cheese portion in fluid form.
• the fluid inner coating layer is allowed to dry, where after the outer coating layer can be applied onto the cheese portion.
• the outer coating can be applied to the cheese portion by dipping, spraying, brushing or manual treatment.
• the invention also relates to the use of an inner coating layer which comprises a fat having a melting temperature of between 20 and 70 0 C for improving the removal of a coating comprising the inner coating layer and an outer coating layer from a cheese.
• the inner coating layer according to the invention improves the peel ability of the cheese portion. Removal of the coating can be done by for instance peeling or an automated process. It is to be understood that "removal of a coating comprising the inner coating layer and an outer coating layer from a cheese" in practice means removal of the remaining coating layer after melting of the inner coating layer, e.g. removal of the plastic outer coating layer from the cheese portion.
• a cheese may be obtained which is free from any ingredients or additives which were present in or on the outer coating layer, such as e.g. antifungal agents, plastics and colorants.
• the part of the inner coating layer which is in contact with the cheese portion is melted.
• the part of the inner coating layer which is in contact with the outer coating layer is melted.
• the complete inner coating layer melts away.
• Gelatin, bloom 80, (50 gram) is added to tap water (946 gram) and dissolved at 60 0 C, while stirring.
• Potassium sorbate (2 gram) and natamycin (2 gram) are added to the warm solution. Subsequently, the mixture is stirred for 5 minutes and accordingly cooled to room temperature and stored until usage.
• a Gouda cheese is prepared using well-known methods. After brining, the cheese is stored for 3 days after which the dried cheese is coated with a coating composition which comprises 5% (w/w) gelatin according to Example 1 , which is applied while having a temperature of 50 0 C. Two layers of this coating are applied (approximately 30 gram of coating per treatment). After drying the cheese is coated with 20 layers of a standard polyvinyl acetate coating on both sides. The coated cheese is allowed to dry before it is turned.
• a concentrate of butter fat 250 gram; Campina (AVEVE) anhydrous milk fat mp 30-32 0 C
• Campina (AVEVE) anhydrous milk fat mp 30-32 0 C is melted at a temperature of between 60 and 70 0 C.
• Sodium caseinate 100 gram
• tap water 646 gram
• the mixture is heated to a temperature between 70 and 80 0 C and then natamycin (2 gram) and potassium sorbate (2 gram) are added.
• the mixture is added to the melted butter fat.
• the mass is subsequently thoroughly mixed with a Turrax mixer for 5 minutes.
• the mixture is cooled down to (forced cooling) to ambient temperature.
• the emulsion is stirred slowly, without drawing a vortex to prevent air inclusion.
• the result is a low viscous milky liquid which can be poured.
• the product is stored at room temperature until usage.
• an oil-in-water emulsion was prepared according to the following method.
• a concentrate of butter fat 100 gram (10% (w/w)), 150 gram (15% (w/w)), 250 gram (25% (w/w)) or 300 gram (30% (w/w)); having a melting temperature of 30-32°C) was melted at a temperature between 30 and 40 0 C.
• Sodium caseinate (75 gram; 7.5% (w/w)) was dispersed in glycerol (150 gram; 15% (w/w)) and accordingly mixed with tap water (671 gram (67.1 % (w/w)), 621 gram (62.1 % (w/w)), 521 gram (52.1 % (w/w)) or 471 gram (47.1 % (w/w))) at a temperature between 30 and 40°C.
• Delvocid instant (2 gram; 0.2% (w/w); Delvocid instant comprises 50% natamycin, i.e. 1 gram natamycin; 0.1% (w/w)) and potassium sorbate (2 gram; 0.2% (w/w)) were added to the aqueous mixture.
• the aqueous mixture was added to the melted butter fat, while mixing with a Silverson homogenizer for 2 minutes at 6000 rpm to prepare the final emulsions.
• the emulsions were mixed and cooled down to room temperature. Low viscous milky liquid emulsions which could be poured were obtained.
• the emulsions were stored at room temperature until usage.
• Table 1 the emulsions (A-D) and their ingredients are shown.
• a Gouda cheese is prepared using well-known methods. After brining, the cheese is stored for 3 days after which the dried cheese is coated with a coating composition which comprises an oil-in-water emulsion prepared as described in
• Example 3 Two layers of this coating are applied (approximately 30 gram of coating per treatment). After drying the cheese is coated with 20 layers of a standard polyvinyl acetate coating on both sides. The cheese is allowed to dry before it is turned. Alternatively, a Gouda cheese was prepared as follows using well-known methods. After brining, the cheese was stored for 3 days at 14°C at a relative humidity of 88 to 92%. The dried cheese was coated with the oil-in-water dispersions prepared as described in Example 3, second paragraph. Two layers of an emulsion were applied by sponge on both sides of the cheese (approximately 15 gram of emulsion per treatment; inner coating layer having a thickness of 30-50 ⁇ m). After each treatment the cheese was allowed to dry overnight.
• the cheese was coated with three layers of standard polyvinyl acetate coating, called Plasticoat AGD 321 (containing a copolymer of polyvinylacetate and dibutylmaleate, natamycin and annatto).
• the layers were applied by sponge on both sides of the cheese (approximately 15 gram of plastic coating per treatment; outer coating layer having a thickness of 30-50 ⁇ m) and following each application of an outer coating layer the cheese was allowed to dry overnight.
• Example 2 or 4 Peeling of the cheese A cheese coated according to the procedure in Example 2 or 4 is heated at approximately 40 0 C in a hot chamber for 1-5 minutes until the inner coating has melted.
• the outer layer can now easily be removed by hand or a machine equipped to remove plastic foil packaging.
• the cheese coated according to Example 4, second paragraph was ripened for at least 6 weeks after coating at 13°C at a relative humidity of 85%. Then, the coated cheese was placed in an incubator at 40 0 C for two hours to heat the coated cheese. Next, the temperature in the crust of the cheese was measured (at a position of 5 mm under the surface of the cheese) and immediately thereafter the cheese was cut in eight parts and every part was tested on peel ability (removal of the outer coating layer from the cheese portion).
• Coating can be torn off easily, like a banana peel, some tear force is required.
• Coating can be peeled off completely without any resistance, like a plastic bag.
• Table 1 Composition of oil-in-water emulsions.

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