| abstract |
Method for coating a cheese, which comprises applying an aqueous coating composition to the surface of a cheese, wherein the coating composition comprises at least 5% by weight of lactic acid polymers dispersed in an aqueous phase, and optionally a plasticizer , wherein: (i) the coating composition does not comprise an added source of lactic acid bacteria, and / or (ii) the coating composition comprises free carboxylic acid and / or free carboxylate groups, preferably free carboxylic acid groups , in a total concentration of 0.001-5 mol / I. |