Cheese defects caused by propionic acid bacteria include brown spots in the curd, atypical eye formation, cracks, and flavour defects. Even with Emmentaler, where the milk is inoculated with propionic acid bacteria, wild strains from the raw milk can cause damage by leading to secondary fermentation. A recent issue of Agroscope Transfer sheds light on the characteristics of propionic acid bacteria, and discusses the cheese defects caused by it in a variety-specific manner.
Resource-Efficient Disinfection
Worldwide, there is a great demand for alternatives to chemical and thermal disinfection processes. ‘ebeam’ technology is based on low-energy electrons with an antimicrobial effect. Compared to conventional methods, it is resource-efficient: no water use, reduced energy requirement, no problems with chemical residues. Agroscope is testing this technology for the sanitation of seeds and seeding material for sprout production.
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Zero-Defect Raw-Milk Cheese
The potential contamination of Swiss cheese with Listeria monocytogenes and coagulase-positive Staphylococci was researched as part of the National Investigation Plan for Milk and Dairy Products. In the time period studied, all industrially manufactured cheeses had zero defects. It was also shown that it is quite possible to manufacture raw-milk cheeses without a higher risk of contamination with L. monocytogenes or coagulase-positive Staphylococci.
Wood Shavings Increase Shelf Life of Fruit and Veg
Unadulterated wood shavings can be a sustainable alternative to synthetic packing materials in trade and retail. Laboratory tests conducted by Agroscope have shown that wood shavings can lead to growth inhibition and a reduced survival rate for certain bacteria and fungi. These effects could not be detected for all microorganisms or test conditions, however. In practical trials, wood shavings contributed to an improved shelf life for apples, strawberries and tomatoes.
Zero-Defect Raw-Milk Cheese
The potential contamination of Swiss cheese with Listeria monocytogenes and coagulase-positive Staphylococci was researched as part of the National Investigation Plan for Milk and Dairy Products. In the time period studied, all industrially manufactured cheeses had zero defects. It was also shown that it is quite possible to manufacture raw-milk cheeses without a higher risk of contamination with L. monocytogenes or coagulase-positive Staphylococci.
