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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)

Optimizing NaCl uptake in experimental Emmentaler cheese: Effects of brining concentration, temperature, and duration.

Institutional Repository Agroscope

Guggisberg D., Bisig W., Loosli F., Stoop R., Schmidt R., Fröhlich M. T.

Optimizing NaCl uptake in experimental Emmentaler cheese: Effects of brining concentration, temperature, and duration.

International Dairy Journal, 170, 2025, Article 106383.

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Abstract:

Unidirectional salt transfer and moisture loss were investigated in experimental Emmentaler cheese cuboids after the following brining treatments: concentration (16 and 23 % w/w), temperature (11 and 16 ◦C), and time (24 and 72 h) over a ripening period of 0.5–3 months. Cheese manufacture and ripening conditions followed specifications for Emmentaler AOP cheeses. The results showed that the influence of 72 h brining time had a significant effect (P = 0.017) on salt uptake during the brining of experimental Emmentaler cheese. The temperature and concentration of the brine had no significant influence. By contrast, the higher temperature of 16 ◦C inhibited salt uptake and water loss, whereas the lower brine concentration of 16 % (w/w) did not reduce salt uptake but reduced water loss when brined equally at 11 ◦C for 72 h. These latter conditions are proposed to improve salt uptake and minimise moisture loss in Emmentaler AOP hard cheeses. The experimental data were modelled by Fick’s second law over all ripening times, resulting in an overall diffusion coefficient of 2.21 10− 10 m2 s− 1.

ISSN Print: 0958-6946
ISSN Online: 1879-0143
Digital Object Identifier (DOI): https://doi.org/10.1016/j.idairyj.2025.106383
Publication-ID (Web Code): 60043 Sending by e-mail

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Optimizing NaCl uptake in experimental Emmentaler cheese: Effects of brining concentration, temperature, and duration.