05 - Prospects for milk, dairy products and cheese

Programme manager

Programme director

Objective

Swiss milk production and processing should be positioned on a sustainable, competitive and high-quality footing for the future. This should be done by taking account of changing consumer requirements as well as climate change. The unique (decentralised) production method should be retained as far as possible and the market share of traditional products maintained at a stable level. New products with high value added and high nutritional value are additional goals.

- Develop and produce cultures exclusively for the Swiss dairy industry
- Formulate new basic principles for small ruminant milk
- Further develop processing technology
- Maintain the leading quality and authenticity of Swiss cheese through the use and refinement of analytical platforms
- Investigate the influence of the storage time of raw milk on quality parameters and pathogens under real-world conditions

Expected outcomes

Milk and dairy products, especially cheese, benefit from consistently high value added
The leading quality of Swiss cheese is upheld through practical research and rapid knowledge transfer

Projects

Research programmes at a glance

The 2026-2029 Work Programme encompasses 42 research programmes.

Work Programme 2026−2029

Agroscope’s 2026-2029 Work Programme addresses the most important challenges facing the Swiss agriculture and food sector, and agricultural practitioners in particular. It places a greater focus on impact and practical benefits.