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The use of antibiotics is not permitted in Switzerland; moreover, no other medication exists to combat European foul brood. Hives with symptoms must therefore be destroyed in order to limit the outbreak, and the contaminated material must be sanitised. Since prevention is the best cure, early detection is desirable. Numerous studies have been undertaken and documents have been created at the Swiss Bee Research Centre and elsewhere to draw the attention of beekeepers to these problems and inform them about the causes and the control measures to be implemented.

Merkblatt zur erkennung von Bienenbrutkrankheiten (German (PDF, 357 kB, 18.10.2017) and French (PDF, 226 kB, 02.02.2017))
M. Tschumi (2011)

Effects of sugar substitution with Stevia, Actilight™ and Stevia combinations or Palatinose™ on rheological and sensory characteristics of low-fat and whole milk set yoghurt.

Institutional Repository Agroscope

Guggisberg D., Piccinali Schwegler P., Schreier K.

Effects of sugar substitution with Stevia, Actilight™ and Stevia combinations or Palatinose™ on rheological and sensory characteristics of low-fat and whole milk set yoghurt.

International Dairy Journal, 21, (9), 2023, 636-644.

Zusammenfassung:

Sugar (8%) replacement with Stevia, with a combination of Actilight (2e6%) and Stevia or with Palatinose (8%) in set yoghurt was investigated. Skimmed milk with sucrose or sweetener was standardised to 4% or 5% protein, depending on the fat content (0.1% and 3.5%), then homogenised, heated to 92 °C and fermented at 42 °C until a pH of 4.6 was attained. The addition of sweeteners did not have a negative effect on the yoghurt-making process or pH development. Consistency and creaminess were remarkably increased by the addition of Actilight or Palatinose to a level comparable with that obtained with the addition of sucrose. The variant containing Palatinose was significantly less sweet than all other variants. A negative off-flavour was found for the yoghurts with Stevia. Actilight partially masked this off-flavour. The variant with 6% Actilight together with Stevia had the closest profile to the variant with 8% sucrose.

ISSN Print: 0958-6946
ISSN Online: 0958-6946
Digital Object Identifier (DOI): https://doi.org/10.1016/j.idairyj.2011.03.010
Publikations-ID (Webcode): 52940 Per E-Mail versenden

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Effects of sugar substitution with Stevia, Actilight™ and Stevia combinations or Palatinose™ on rheological and sensory characteristics of low-fat and whole milk set yoghurt.