Rapsextraktionsschrot – Einfluss auf Milchqualität

Smear-ripened cheeses often develop quality problems such as odours and stickiness in the pre-packing stage. A new ripening method which involves wrapping the cheese in biodegradable fabric offers a solution. Trials conducted in commercial cheese dairies have confirmed this.

Along the food value chain, sizeable, hitherto-little-used side streams continue to accumulate. An Agroscope literature study shows that key questions on use and industrial valorisation remain unresolved.

Ten years ago, Agroscope showed that eye formation in cheese is promoted by tiny hay particles whose capillaries serve as starting points for cheese eyes. Researchers have now confirmed the crucial role played by the capillary effect.