Two strains of Lactobacillus gasseri were tested for their suitability as probiotic additives to cheese. They werde added seperately along the processing of semi-hard cheese (Tilsit type and Swiss type cheese ) together with the starter cultures. Samples were drawn from the center region in defined intervals during the ripening phase to determine the survival of the probiotic strains. Only the strain K7 showed an ability to remain in concentrations above 106 cfu/g during the entire 90-day ripening period. No compromising effects were observed regarding acidification and flavour development by the addition of L. gasseri strains.
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.