Laboratory investigations at Agroscope Liebefeld-Posieux, Swiss Federal Research Station for Animal Production and Dairy Products ( ALP), had shown that propionibacteria are also able to grow relatively well at low temperatures (14º C). This could be proven not only for the two cultures Prop 01 and Prop 96, but also for many other strains too. It even seems very probable that all propionibacteria have this ability. The aim of this study was to show whether it is possible to produce Swiss type cheeses without a period in the fermentation room. At ALP, test cheeses were allowed to ripen at constant low temperatures (14 or 16º C). All the cheeses exhibited eye formation, but the ripening period was longer than usual. Slight differences in sensorial properties could also be detected. In this way, with appropriate adjustment of the ripening period, a good quality Swiss type cheese can be made even without a period in the fermentation room.
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.