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.
Comparaison de fromage à pâte dure de type Gruyère produits en région de montage et de plaine. (Comparison of Swiss hard cheese Gruyère-type produced in highland and lowland).
Bosset, J.O., Jeangros, B., Berger, T., Bütikofer, U., Collomb, M., Gauch, R., Lavanchy, P., Scehovic, J., Troxler, J., Sieber, R.
Comparaison de fromage à pâte dure de type Gruyère produits en région de montage et de plaine. (Comparison of Swiss hard cheese Gruyère-type produced in highland and lowland).
Comparative studies were conducted on highland and lowland Swiss hard cheeses: L`Etivaz cheese made at 2 locations 1300-2100 m above sea level, and Gruyere cheese made at Posieux (600 m above sea level) and Montbovon (approx. 1000 m above sea level). Botanical composition of the pastures differed between the sites studied, but cheesemaking methods were similar, except that milk was heated on open fires in L`Etivaz but in steam heated vats in Montbovon and Posieux. All cheeses were ripened in the same cellar under identical conditions. Composition of the milk, cream and cheese was determined, together with rheological and sensory properties of the cheese. Highland and lowland cheeses showed differences in terpene, trace element and secondary metabolite composition attributable to differences in pasture composition. Other differences, especially in volatile compounds and free amino acids, were attributable to differences in microflora, cheesemaking methods, etc. Cheeses made by heating the cheese milk on an open fire contained smoke constituents such as PAH. Highland cheeses had more intense sensory properties than lowland cheeses
