In Switzerland the amount of hard cheeses spoilt by butyric acid fermentation increased in the last years distinctly. Two main reasons are discussed: higher counts of spores of Clostridium tyrobutyricum in milk or better conditions for germination and growth in cheese. Cheese-making trials allowed to show, that high cooking temperatures in the manufacturing process can release the germination of spores. It’s advisable to avoid cooking temperatures above 57 °C, but additional measures have to be taken for evading problems with an undesired propionic acid fermentation.
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.
Bread, sauerkraut, cheese, wine, beer, yoghurt, chocolate, coffee, kimchi, tempeh, soy sauce, miso, etc. – all these are fermented foods and are part of our daily diet. What exactly are fermented foods and what role do they play in a healthy and sustainable diet?