Control

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)

How raw milk-based adjunct cultures influence microbial diversity in cheese.

Institutional Repository Agroscope

Dreier M., Bettera L., Berthoud-dit-Gallon Marchand H., Fuchsmann P., Tintrop L., Bachmann H.-P., Guggisberg D., Schmidt R.

How raw milk-based adjunct cultures influence microbial diversity in cheese.

International Dairy Journal, 166, 2025, Article 106249.

Téléchargement anglais (9637 kB)

Résumé:

Natural milk starters, like Italy's lattoinnesto, are rarer than natural whey starters in traditional cheese production, representing a less studied niche. This study aimed to investigate how milk adjunct cultures could enhance microbial diversity, establish a link between terroir and cheese, stabilise production variations, and influence the aroma profile and safety of semi-hard cheeses. Natural milk adjunct cultures were produced from raw and thermised milk by spontaneous fermentation and utilised to produce Vacherin Fribourgeois model cheeses in combination with a commercial starter for acidification. Cheeses produced from raw milk exhibited more diverse flavour profiles and higher concentrations of several volatile compounds than those made from thermised milk. The increased proteolysis in cheeses with enriched lattoinnesto-like adjunct cultures correlated with increased levels of flavour-related compounds and relative abundance of Lactobacillus helveticus. The findings highlight significant differences in microbial composition and flavour profiles based on milk treatment and natural milk adjunct cultures.

ISSN Print 0958-6946
ISSN en ligne: 1879-0143
Digital Object Identifier (DOI): https://doi.org/10.1016/j.idairyj.2025.106249
ID publication (Code web): 59127 Envoyer par e-mail

Début de la page

Tierseuchenverordnung - Abschnitt: Sauerbrut der Bienen (German, French and Italian)

Technische Weisungen des BLV - Sauerbrut (German, French and Italian)

Main Navigation

Agroscope

Search

Breadcrumb

Control

How raw milk-based adjunct cultures influence microbial diversity in cheese.