METHOD FOR PREVENTING CHEESES FROM MOLDING AND SHRINKAGE Russian patent published in 2000 - IPC

FIELD: food-processing industry, in particular, milk industry. SUBSTANCE: method involves drying out cheese surface; applying layer containing polymeric dispersion, modifier, such as water-soluble liquid edible beta-carotene produced in the form of Betoron preparation and used in an amount of 0.001-0.1% by weight of mass; forming protective casing from this layer; providing cheese ripening and storage. Method allows high quality of cheese to be prolonged, steam-permeability of casing to be reduced and outer appearance of cheese to be improved by using colored coat. EFFECT: increased efficiency, reduced loss of cheese and improved quality by enhanced mechanical characteristics. 6 cl, 1 tbl, 19 ex