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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)

Ripening of emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp. casei. II. Gas chromatographic investigation of some volatile neutral compounds using dynamic headspace analysis.

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Bosset, J.O., Bütikofer, U., Gauch, R., Sieber, R.

Ripening of emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp. casei. II. Gas chromatographic investigation of some volatile neutral compounds using dynamic headspace analysis.

Food Science and Technology, 30, (5), 1997, 464-470.

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Riassunto:

The present work describes the ripening of eight raw milk Swiss Emmental cheese leaves, quarters of which were packaged at 3 months in a plastic sheet. The leaves were manufactured with and without addition of L. Casei subsp. Casei to the usual starter cultures. Samples were taken at 3, 6, 9 and 12 months of ripening. The changes in content of 38 volatile neutral components (primary and secondary alcohols, mono- and diketones, aldehydes, esters, aliphatic and aromatic hydrocarbons and sulfur compounds) were measured using dynamic GC-headspace analysis. Except for all aldehydes produced from a beta-oxidation of unsaturated fatty acids and hydrocarbons whose concentration significantly decreased, most volatile components showed an increase in content during ripening. Addition of L. Casei subsp. Casei to the usual starter culture rued for Swiss Emmental cheese showed statistically significant differences for production of ethanol, propanol-1, 2- and 3-methylbutanol-1,2,3-pentandione, 2- and 3-methylbutanal, as well as propionic acid propylester. Of the volatiles established as flavour compounds of Swiss Emmental cheese the analytical procedure used here was sufficient to detect heptanone-2, 2,3-butandione, 2- and 3-methylbutanal, ethyl butyrate and ethyl caproate

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Ripening of emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp. casei. II. Gas chromatographic investigation of some volatile neutral compounds using dynamic headspace analysis.