| abstract |
The method comprises a step of forming a coating film for the cheese by using an aqueous dispersion comprising, with reference to 100 parts by weight of water: from 1 to 150 parts by weight of a polymer, the monomeric units of which are selected from the group consisting of ethylene, vinyl and acrylic esters of saturated fatty acids having from 2 to 16 carbon atoms, vinyl versatate, and maleic and formic acid esters of saturated alcohols having from 4 to 8 carbon atoms, and from 0.1 to 5 parts by weight of glass bubbles. |