Micro filtration (MF) is especially suitable for partially concentrating cheese vat milk with a protein and fat content of 5 – 6%. The quantitative ratio of the principal constituents, protein fat and lactose, can be set fairly precisely by the use of MF – technology (filter 0.1 mm). Thus it is possible to correct for seasonal variations in raw milk (content, composition) before cheese manufacture. The MF technique allows one to transform 70 – 80% more milk to cheese with existing installations. Investment costs as well as amounts of rennet and starter cultures sink sharply. In addition one obtains a by-product (depending on the degree of concentration) of “ideal whey” in considerable quantities with a greater net product value. Irreproachable Raclette cheese can be manufactured using this new technology.
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.