Final Conclusions of the Chairs
Everyday
Aspects of packaging as we have just heard in the previous lectures get more and more important, not only for storage of cheese but also for the ripening process. The technical requirements for the packaging material are extremely high. A lot of research has started in the field of nanotechnology and we do not know at the moment what will be possible with this new technique. With the introduction of new technologies in dairies, milk is divided into different products before cheese making. With these new products, new cheese varieties and other dairy products can be manufactured, but this new products are also very interesting for the whole food industry. Due to the new technologies, important improvements have been made for the texture and flavour of low fat cheese. Could you imagine pizza without cheese? Cheese as Ingredient gets more and more important. In earlier time there where only aperitif crackers with general cheese flavour on the market. Today you have the choice of many cheese flavour variety.Gourmet
What would be a real meal without cheese as dessert. It is not surprising, that we find so many cheese specialities all over the world. During the last days we have heard several speeches and have seen many posters about regional cheese specialities. Many of this products are not yet available outside the production country. The quality and safety of this cheese products must fulfil international standards to enter the global market.Several cheese varieties have a Protected Denomination of Origin, so called PDO or trademarks. This are two important ways to protect a cheese speciality against falsification. The selection and combination of new starters and ripening organisms in cheese manufacturing gives us the possibility to create unexplored flavour sensations. New analytical methods and “omics” techniques give new insights in the complexity of the flavour formation.
Medicinal food
Johann told in November 2006, “Soon you’ll probably be able to buy my cheese at the druggist’s. The pharmaceutical bosses should be getting cold feet... Milk protein derived peptides shows antimicrobial, immunostimulatory, antihypertensive mineral binding, anticaries effects. Some of these interesting peptides were found in several cheese varieties. In some of them, potent amounts could be quantified. Fermented milk products with probiotic bacteria are for quite a long time on the market. Now also new cheese products with probiotic bacteria are available. Cheese = healthy food for healthy people and not medicinal food for sick people. Cheese plays a very important part in the nutrition. Therefore it is not surprising, that many national organisations recommend the daily consumption of cheese and dairy products. Fortunately dairy products are not only good for our health, but the also taste very good.Much work was done during the last four years, many new results were published. But as we have seen, many questions are not yet answered. A lot of research is waiting for us, when we come home. I hope that you gained a lot of new information during the last days and you had also the possibility to make many interesting contacts for the future. The behaviour of microorganisms is like human relationship, they accumulate when sharing.”
Special thanks to the speakers and the poster presenters, the chairs, the many helping colleagues from our institute and the sponsors and partners. Thank you all for attending this symposium here in Bern. Hope to meet you soon somewhere in the world of cheese.
Ueli Bütikofer & Hans-Peter Bachmann
No doubt you all know that Switzerland has a long tradition of cheese, and that many well-known varieties of cheese originated in Switzerland. As far as I'm concerned the Swiss invented cheese - you can't tell me any different! Maybe others curdled milk before that, but proper cheese comes from Switzerland. You will think so too after the Cheese Symposium, if not before. Get ready for some surprises.
For some years now Swiss cheeses have become more and more innovative and creative. Crazy new types of cheese are coming onto the market. The people at Liebefeld are not entirely blameless in this respect. Although initially their new techniques were criticised by many of my colleagues, cheesemakers like myself recognised their great potential and are now using them to develop exciting products. Today's progress is tomorrow's tradition. A clever saying, but not mine - it came from an Australian friend. Or was he a Kiwi ? Anyway, he's right.
You can invite me over and I will then write up your country, your institute, your research work, your dairy, your variety of cheese or other matters of interest on this site. Send a short text to johann@cheese2008.ch.
For some years now Swiss cheeses have become more and more innovative and creative. Crazy new types of cheese are coming onto the market. The people at Liebefeld are not entirely blameless in this respect. Although initially their new techniques were criticised by many of my colleagues, cheesemakers like myself recognised their great potential and are now using them to develop exciting products. Today's progress is tomorrow's tradition. A clever saying, but not mine - it came from an Australian friend. Or was he a Kiwi ? Anyway, he's right.
You can invite me over and I will then write up your country, your institute, your research work, your dairy, your variety of cheese or other matters of interest on this site. Send a short text to johann@cheese2008.ch.
No doubt you all know that Switzerland has a long tradition of cheese, and that many well-known varieties of cheese originated in Switzerland. As far as I'm concerned the Swiss invented cheese - you can't tell me any different! Maybe others curdled milk before that, but proper cheese comes from Switzerland. You will think so too after the Cheese Symposium, if not before. Get ready for some surprises.
For some years now Swiss cheeses have become more and more innovative and creative. Crazy new types of cheese are coming onto the market. The people at Liebefeld are not entirely blameless in this respect. Although initially their new techniques were criticised by many of my colleagues, cheesemakers like myself recognised their great potential and are now using them to develop exciting products. Today's progress is tomorrow's tradition. A clever saying, but not mine - it came from an Australian friend. Or was he a Kiwi ? Anyway, he's right.
You can invite me over and I will then write up your country, your institute, your research work, your dairy, your variety of cheese or other matters of interest on this site. Send a short text to johann@cheese2008.ch.
For some years now Swiss cheeses have become more and more innovative and creative. Crazy new types of cheese are coming onto the market. The people at Liebefeld are not entirely blameless in this respect. Although initially their new techniques were criticised by many of my colleagues, cheesemakers like myself recognised their great potential and are now using them to develop exciting products. Today's progress is tomorrow's tradition. A clever saying, but not mine - it came from an Australian friend. Or was he a Kiwi ? Anyway, he's right.
You can invite me over and I will then write up your country, your institute, your research work, your dairy, your variety of cheese or other matters of interest on this site. Send a short text to johann@cheese2008.ch.