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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)

Analytical mapping of Swiss hard cheese to highlight the distribution of Volatile Compounds, Aroma, and Microbiota.

Institutional Repository Agroscope

Tintrop L., Meola M., Stern M., Haueter M., Shani N., Berthoud-dit-Gallon Marchand H., Guggenbühl Gasser B., Fuchsmann P.

Analytical mapping of Swiss hard cheese to highlight the distribution of Volatile Compounds, Aroma, and Microbiota.

Journal of Agricultural and Food Chemistry, 73, (12), 2025, 7383-7392.

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Résumé:

Cheese is one of the most consumed fermented animal-based products globally, rendering its quality assessment andevaluation of substantial economic interest. Understanding the degree of cheese homogeneity is paramount for designing effectivesampling strategies, yet this information is largely lacking. This study investigates the homogeneity of a cheese wheel based on thedistribution of volatile compounds, microbiota, sodium chloride content, and pH, combined with sensory analyses. The outer zonesof the cheese wheel were primarily characterized by the presence of sulfur compounds, esters, pyrazines, ketones, Streptococcusthermophilus, high sodium chloride concentration and high pH. In contrast, the inner zones of the cheese wheel were dominated bylactones, carboxylic acids, aldehydes, Lactobacillus delbrueckii subsp. lactis and Lacticaseibacillus paracasei. The presence of alcoholsand Lactobacillus helveticus was observed throughout the cheese wheel. Furthermore, sensory descriptions were found to matchpredominantly with the aroma of the volatile compounds identified. The cheese wheel was found to be heterogeneous in allinvestigated characteristics. Our results indicate that the level of cheese homogeneity should be considered when designing samplingstrategies, as these significantly impact the accuracy and reproducibility of analytical outcomes.

ISSN Print 0021-8561
ISSN en ligne: 1520-5118
Digital Object Identifier (DOI): https://doi.org/10.1021/acs.jafc.4c10980
ID publication (Code web): 59020 Envoyer par e-mail

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Analytical mapping of Swiss hard cheese to highlight the distribution of Volatile Compounds, Aroma, and Microbiota.