In the manufacture of traditional types of cheese, the processing of fresh milk that has been treatedas gently as possible is of crucial importance. Preserving the microbiome and the activity of the original enzymes in the raw milk to the greatest extent possible allows these cheeses to retain their original character. This objective conflicts with the growing demands placed on products in terms of food safety. The present overview of the literature deals with the influence of the pre-treatment of cheesemaking milk on the food safety and quality of ripened cheeses, with a particularly detailed look at heat treatment, bactofugation and microfiltration.
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.