Teigbeschaffenheit von Käse – instrumentell beurteilt

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.

The Valais rye bread AOP project is a project-specific field study with a clearly defined, geographic and legal context (AOP/PDO). The aim is to describe the authenticity and quality of this traditional sourdough.