The statistical evaluation of datas collected from 30 commercial Emmental cheeses showed, that the deamination of aspartate to succinate by propionibacteria (aspartate metabolism) increases the risk of late fermentation in Swiss-type cheeses. It is not only the additional carbondioxide which is released during aspartate metabolism which reduces the potential time of storage, but it is also the carbondioxide from the classical propionic acid fermentation, which is intensified by aspartate metabolism. The consequences for the cheese quality are: higher loaves, oval eyes and splits.
Soya-, cereal-, seed- or nut-based plant drinks are consumed increasingly frequently as milk substitutes. Agroscope researchers have studied the macro- and micronutrients in these drinks and have identified major differences between the plant drinks themselves as well as in comparison with milk.
Cheese varieties from Switzerland are characterised according to various criteria. Agroscope analysed the free volatile carboxylic acids in ten cheese varieties and demonstrated that the latter are suitable for characterisation and differentiation.
Spring J.-L., Reynard J.-S., Verdenal T., Zufferey V., Cléroux M., Dienes-Nagy Á., Bourdin G., Bieri S., Blouin A., Carlen C., Favre G.
Safeguarding the clonal diversity of Muscats in the Valais has enabled the characterisation of 42 Muscat à petits grains and 36 Moscato Giallo clones. The characteristics of the two are quite distinct, particularly their aromatic potential. The best clones will be included in the Swiss certification scheme.