Optimising Cheese Quality through Practical Trials and Knowledge Transfer

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One-third of the milk produced in Switzerland goes into the manufacture of ripened cheese. Approx. 80% of the output is produced by around 600 commercial cheese dairies, the majority of which process non-pasteurised milk. Many Swiss cheese varieties are characterised by a natural and comparatively long ripening process, which makes their production especially challenging. As we have seen in the past, new developments in milk production – especially in feeding, animal housing, milking technology and animal genetics – may have a negative effect on the suitability of the milk for cheesemaking, and on the quality of the cheese itself. Commercial cheese dairies and the variety organisations are heavily reliant on agricultural research groups to deal with these issues.

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