Propionibacteria are playing a key role in the lipolysis of Swiss-type cheeses. The statistical evaluation of datas collected from 30 commercial Emmental cheeses produced with two different propionibacteria cultures allowed to show, that lipolysis increases the intensity of the flavour. It was concluded that the weaker lipolysis in the cheeses with one of the two cultures is not the result of a weaker lipase activity but can be explained with a less intense propionic acid fermentation leading to lower amounts of lipolytic enzymes.
Metschnikowia pulcherrima is a naturally occurring yeast with applications in agriculture, the food industry and biotechnology. Agroscope is investigating this yeast in particular with regard to biocontrol applications in plant protection.
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.