Take home message The process of natural cheese-making, as proposed by David Asher, is based not only on spontaneous fermentation, but also on the use of home-made rennet. Research into the history of Swiss cheese shows that this type of …
… provided it is mainly consumed in full-fat cheese. Take home message Dementia as a spectre for the ageing population In the fight against lifestyle diseases, dementia is a high priority. For many, it is a horror to no longer …
Take home message No stainless steel Today, everything around milk and milk processing is stainless steel (INOX). The cheese vat in which the milk is processed is stainless steel, the milk pipelines through which the milk is pumped and even …
Take home message The biggest difference in Vitamin K2 content between fermented milk products is due to the use of thermophyle or mesophyle cultures. Thermophyle bacterial cultures produce little or no K2. Certain bacteria, such as Leuconostoc, produce a lot …
In July 2020, the Swiss Institute Agroscope published a review study entitled: Raw milk and raw milk products affect human health – a literature study. Below is the translated summary and a link to the report. The three authors, Peter …
