Microbial Systems in Cheese


Cheese is Switzerland’s most important agricultural-export product. Around one-third of the cheese produced in Switzerland (approx. 68,000 metric tons/year, with a value of approx. CHF 600 million) is exported, with traditional raw-milk cheeses accounting for the highest share of exports. The production of cheese from raw milk is an important unique selling point on the competitive international market, contributing decisively to the product’s qualitative and sensorial differentiation. By developing new chemical, biochemical and molecular-biological methods, Agroscope makes an important contribution to safeguarding the quality leadership of Swiss cheeses. New molecular-biological processes enable us to study the composition and function of the cheese microbiome in ever-greater detail. This opens up new possibilities for making better use of the biodiversity and metabolism of the microbial flora of cheese.

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