Development of new strategies to maintain the high quality of foil-prepacked cheese by controlling the smear-microflora

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INNOSUISSE

Project number

10273.3;6 PFLS-LS

Project title

Development of new strategies to maintain the high quality of foil-prepacked cheese by controlling the smear-microflora

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Category	Text
Short description (English)	Development of new strategies to maintain the high quality of foil-prepacked cheese by controlling the smear-microflora
Abstract (English)	Smear-ripened cheeses which had been pre-packed for retailing can produce off-flavors through unknown surface microorganisms. The objective of this project is to identify responsible mircroorganisms and off-flavors under such foil-wrapped anaerobic conditions on Tilsiter and Tête de Moine cheese surfaces and to develop biocontrol tools such as new competitive or protecting bacteria, bacteriophages or other agents to be implemented to stabilize the smear flora.

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Text

Short description
(English)

Development of new strategies to maintain the high quality of foil-prepacked cheese by controlling the smear-microflora

Abstract
(English)

Smear-ripened cheeses which had been pre-packed for retailing can produce off-flavors through unknown surface microorganisms. The objective of this project is to identify responsible mircroorganisms and off-flavors under such foil-wrapped anaerobic conditions on Tilsiter and Tête de Moine cheese surfaces and to develop biocontrol tools such as new competitive or protecting bacteria, bacteriophages or other agents to be implemented to stabilize the smear flora.