SRF-Einstein looks behind the scenes of Swiss cheese production
What makes Swiss cheese so unique? In its 9 January 2025 broadcast, the Swiss media company SRF’s science programme ‘Einstein’ explores this question, explaining the important role played by bacteria. In addition to a closer look at our bacteria collection, laboratories and culture production, there is a cheese test in our research dairy.
The Einstein programme will be broadcast here on 9 January 2025 at 9 p.m. (in German): Einstein - Play SRF
Further Information
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Collection of microorganisms from fermented foods
Most of the microorganisms in this collection were isolated during the 20th century from milk and fermented dairy products as part of projects aimed at understanding the role of microorganisms in cheesemaking (lactic acid fermentation, formation of flavours and rheological characteristics of cheese dough, hole formation, defects) and at developing starter or adjunct cultures.
WhatsApp channel for practitioners
Aimed at agricultural practitioners, the information is shared on our WhatsApp channels 'Agroscope_fr' (French) and 'Agroscope_de' (German).