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Microbiological Risk Assessment of Raw Milk Cheese
Microbiological Risk Assessment of Raw Milk Cheese Risk Assessment Microbiology Section December 2009 MICROBIOLOGICAL RISK ASSESSMENT OF RAW MILK CHEESES ii TABLE OF CONTENTS ACKNOWLEDGEMENTS ................................................................................................. VII ABBREVIATIONS ............................................................................................................. VIII 1. EXECUTIVE SUMMARY .................................................................................................. 1 2. BACKGROUND ................................................................................................................... 8 3. PURPOSE AND SCOPE ..................................................................................................... 9 3.1 PURPOSE...................................................................................................................... 9 3.2 SCOPE .......................................................................................................................... 9 3.3 DEFINITION OF RAW MILK CHEESE ............................................................................... 9 3.4 APPROACH ................................................................................................................ 10 3.5 OTHER RAW MILK CHEESE ASSESSMENTS .................................................................. 16 4. INTRODUCTION .............................................................................................................. 18 4.1 CLASSIFICATION -
Imported Products and Ingredients
PRODUCT CATALOG • IMPORTED PRODUCTS • INGREDIENTS WORLD-CLASS FOODS DESTINATION IMPORTED BY KCG CORPORATION CHEESE CHEESE ARLA 20000020 20000011 MOZZARELLA PIZZA TOPPING TEX MEX KIDS STICK MOZZARELLA CHEESE CHUNK CHEESE SHREDDED CHEESE SHREDDED CHEESE SHREDDED PACKING : 18 X 6 X 18 G PACKING : 12 X 200 G PACKING : 12 X 175 G PACKING : 12 X 175 G PACKING : 12 X 175 G PAMELLANO 20000045 20000043 20000046 20000044 CHEESE SHREDDED NATURAL HAVARTI NATURAL GOUDA NATURAL EMMENTAL NATURAL MOZZARELLA PACKING : 12 X 100 G CHEESE SLICES CHEESE SLICES CHEESE SLICES CHEESE SLICES PACKING : 14 X 150 G PACKING : 14 X 150 G PACKING : 14 X 150 G PACKING : 14 X 150 G NATURAL CHEDDAR 20000026 FETA 20000032 20000031 CHEESE SLICES APETINA FETA HERBS & SPICES APETINA FETA CHEESE APETINA FETA CHEESE PACKING : 14 X 150 G CHEESE IN BRINE IN JAR IN OLIVE OIL IN HERBS & SPICES PACKING : 6 X 200 G PACKING : 6 X 265 G PACKING : 10 X 100 G PACKING : 10 X 100 G GOUDA HAVARTI 20000030 20000037 20001861 BLOCK CHEESE BLOCK CHEESE CHEESE TRIANGLES CHEESE TRIANGLES VIKING DANISH PACKING : 12 X 200 G PACKING : 12 X 200 G PACKING : 10 X 140 G (ASSORTED FLAVOURS) BLUE CHEESE PACKING : 10 X 140 G PACKING : 8 X 7 X 100 G CHEESE CANTOREL BRIE (APPROX.) PACKING 20000359 : 1 X 3.1 KG 20000360 : 2 X 1.2 KG COOMBE CASTLE 20002025 20002026 20002027 20002028 20002029 COOMBE CASTLE COOMBE CASTLE COOMBE CASTLE COOMBE CASTLE COOMBE CASTLE RED LEICESTER DOUBLE GLOUCESTER LANCASHIRE EXTRA MATURE CHEDDAR DORSET DRUM (DOP) PACKING : 200 G/12 PACKING : 200 G/12 PACKING : 200 G/12 PACKING : -
SWISS Cheese Pavilion at Anuga - Media Release (Trend Topics)
SWISS Cheese Pavilion at Anuga - Media Release (Trend Topics) SWISS Cheese Pavilion - Innovation based on tradition At the SWISS Cheese Pavilion (Hall 10.1/ Booth B-021 - D-040), which is organized by Switzerland Cheese Marketing AG in conjunction with Switzerland Global Enterprise, the Swiss dairy industry will be showcasing traditional products of the traditional Swiss export industry over an area of some 900 m2. The high level of Swiss quality awareness and the wealth of practical knowledge as regards processing are equally important for commercial and industrial companies. At the SWISS Cheese Pavilion, three major companies – Emmi Schweiz AG, Mifroma SA and Züger AG – will be showcasing their diverse range of products and services. Eight companies will be presenting their quality product ranges at the joint stand: Alp Senn AG, Bodensee Käse AG, Cremo SA – von Mühlenen, Geska AG, InterCheese AG, Lustenberger & Dürst SA, Margot Fromage SA and the Swiss Association of Soft and Semi-hard Cheese Producers (SGWH). The Swiss cheese classics Appenzeller, Emmental, Gruyère and Tête de Moine will also be represented at the venue and of course offered up for tasting by the Anuga experts. Züger Frischkäse AG - A family business with a global clientèle The family firm Züger Frischkäse AG has been exporting more than 50% of its products to Europe and overseas for many years now. IQF (Individual Quick Frozen) products are primarily offered for system catering outside Europe. “Thanks to their long shelf-life, they can easily be transported by ship, which is cheaper than doing so by plane,” says Christoph Scherrer, sales manager at Züger Frischkäse AG. -
Englischkarte Homepage Neu Juli 2016
Visions and aims of the SWISSHUUSCHUCHI-TEAM • To bring hospitality through an experienced, friendly, cheerful and competent staff. • To focus on the well-being of our guests. • Decent prices. • To fill local, business and holiday guests with enthusiasm for regional products and local dishes. • To spread the awareness about regional specialties. • To be competent with regard to the day’s menu, à la carte, banquets, beverages and take into considering our guests special wishes. • One of our basic values is cleanliness. • To take personal responsibility and care of our clients’ wellbeing. • Looking forward to welcome regular or new guests. Declarations We use by conviction Swiss meat only Meat: Butchery Bell via Growa, Maize Chickenbreast Robin Geisser, Mörschwil ”Suprême” “Coquelin” Chicken Bell via Growa Fish Bianchi St. Gallen Bianchi Zürich Vegetables Regionally and seasonally cultivated Tenti-Vegetables and Growa Winterthur Salads / Soups selectable with French or Italian salad dressing Traditional ones Green salad with seeds 9.0 0 Mixed salad 11.0 0 Menu salad mixed 6.5 0 Lamb's lettuce (seasonal) 10.00 Lamb's lettuce with egg and croutons 12.00 National salad Hearty ones Sausage and cheese salad natur 17.00 garnished 24 .00 Sausage salad natur 13.00 garnished 21 .00 Cheese salad natur 17.00 garnished 24.00 Proven ones Tomato salad with onions 10 .00 Tomato Bufala-mozzarella salad appetizer 15.00 23.00 Colorful , large salad with egg 20.00 Soups bone marrow broth 8.00 with bone marrow or pancake strips Homemade tomato soup 8.00 Soup of the day 6.5 0 All prices do already include the value added taxes (VAT). -
Enterococci from Appenzeller and Schabziger Raw Milk Cheese: Antibiotic Resistance, Virulence Factors, and Persistence of Particular Strains in the Products
450 Journal of Food Protection, Vol. 70, No. 2, 2007, Pages 450–455 Copyright ᮊ, International Association for Food Protection Enterococci from Appenzeller and Schabziger Raw Milk Cheese: Antibiotic Resistance, Virulence Factors, and Persistence of Particular Strains in the Products S. P. TEMPLER AND A. BAUMGARTNER* Section of Microbiology and Biotechnology, Swiss Federal Office of Public Health, Schwarzenburgstrasse 165, 3097 Liebefeld, Switzerland MS 06-298: Received 31 May 2006/Accepted 29 September 2006 Downloaded from http://meridian.allenpress.com/jfp/article-pdf/70/2/450/1678809/0362-028x-70_2_450.pdf by guest on 25 September 2021 ABSTRACT Enterococci are natural residents of human and animal intestinal tracts, and grow to high numbers in a variety of cheeses. The aim of this study was to determine the diversity of enterococci in two types of artisanal raw milk cheese (Schabziger and Appenzeller) and to investigate whether particular strains with triple resistance against chloramphenicol (Chl), tetracycline (Tet), and erythromycin (Ery) persist in the production system. Of 46 cheese samples, a total of 312 Enterococcus strains were isolated over a 5-month period on selective agar plates containing Chl, Tet, or, Ery. Enterococcus faecalis was the predominant species (80.7%), followed by Enterococcus faecium (5.1%), and Enterococcus durans (11.7%). According to the phenotypic resistance patterns, a selection of 150 strains was analyzed with PCR for the presence of genes encoding resistance to Ery (ereA, ereB, mphA, ermA, ermB, ermC, mrsA/mrsB, mefA/mefE), and Tet (tetM, tetL). Because virulence factors have been linked to the pathogenicity of enterococci, the strain selection was also tested for the presence of the following virulence factors: Agg, GelE, Cyl, Esp, EfaAfs, EfaAfm, Cpd, Cob, and Ccf. -
Englischkarte Homepage Neu 2017 Seline
Visions and aims of the SWISSHUUSCHUCHI-TEAM • To bring hospitality through an experienced, friendly, cheerful and competent staff. • To focus on the well-being of our guests. • Decent prices. • To fill local, business and holiday guests with enthusiasm for regional products and local dishes. • To spread the awareness about regional specialties. • To be competent with regard to the day’s menu, à la carte, banquets, beverages and take into considering our guests special wishes. • One of our basic values is cleanliness. • To take personal responsibility and care of our clients’ wellbeing. • Looking forward to welcome regular or new guests. Declarations We use by conviction Swiss meat only Meat: Bell via Growa Chicken Bell via Growa Fish Bianchi St. Gallen Bianchi Zürich Vegetables Regionally and seasonally cultivated Tenti – Vegetables and Growa Winterthur Salads / Soups selectable with French or Italian salad dressing The traditional Green salad with seeds 9.0 0 ones Mixed salad 11.0 0 Menu salad 6.5 0 National salad Sausage and cheese salad natur 17 .00 Sausage and cheese salad garnished 24.00 The proven ones Tomato salad with onion 10.00 Tomato-CH-Bufala-Mozzarella salad appetizer 15.00 23.00 Tomato goat’s cheese salad appetizer 15.00 23.00 with a lukewarm Appenzeller-goat’s cheese coated in a honey and fig sauce Soups bone marrow broth 8.00 with bone marrow or pancake strips Basler onion soup with cumin 9.00 Soup of the day 6.5 0 All prices do already include the value added taxes (VAT). Originals / Cold dish es / Fish Originals Original -
The Size Distribution and Shape of Curd Granules in Traditional Swiss Hard and Semi-Hard Cheeses
Food Structure Volume 6 Number 1 Article 6 1987 The Size Distribution and Shape of Curd Granules in Traditional Swiss Hard and Semi-Hard Cheeses M. Ruegg U. Moor Follow this and additional works at: https://digitalcommons.usu.edu/foodmicrostructure Part of the Food Science Commons Recommended Citation Ruegg, M. and Moor, U. (1987) "The Size Distribution and Shape of Curd Granules in Traditional Swiss Hard and Semi-Hard Cheeses," Food Structure: Vol. 6 : No. 1 , Article 6. Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol6/iss1/6 This Article is brought to you for free and open access by the Western Dairy Center at DigitalCommons@USU. It has been accepted for inclusion in Food Structure by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. FOOD MICRO STRU CT URE, Vol. 6 (1987) , pp. 35 - 46 073 0-541 9/87$3 . 00+. 00 Scanni ng Mic roscop y Inte rnational , Chic ag o ( AM F O' Ha re ) , IL 60666 USA THE SIZE DIST RIB UTION AND SHAP E OF CUR D GRANULE S IN TRADIT IO NA L SWISS HARD AND SEMI - HARD CHEESE S M. RU egg and U. Moor Federal Dairy Research Institute 3097 Li ebefel d, Sw i t ze rland Abstract Curd granul e junction patterns in hard The importance of both the size a nd uni (Emmenta l er, Gruyere, Sb rinz) and semi-hard form s ize di s tribution of curd granules f or cheeses (Appe nze ll er , Tilsiter, Raclette) wer e cheese quality ha s always been emphasized, in vi sualized on s l ices and examined using light old and mode rn text books on cheese (e . -
Enterococcus Faecalis, but Other Species Also Can Be Recovered
Antibiotic resistant enterococci from food and clinical samples: microbiological characterization, molecular typing and genetic relation of strains Inauguraldissertation der Philosophisch-naturwissenschaftlichen Fakultät der Universität Bern vorgelegt von Stefanie Petra Templer von Zürich Leiter der Arbeit: Dr. Andreas Baumgartner Bundesamt für Gesundheit Antibiotic resistant enterococci from food and clinical samples: microbiological characterization, molecular typing and genetic relation of strains Inauguraldissertation der Philosophisch-naturwissenschaftlichen Fakultät der Universität Bern vorgelegt von Stefanie Petra Templer von Zürich Leiter der Arbeit: Dr. Andreas Baumgartner Bundesamt für Gesundheit Von der Philosophisch-naturwissenschaftlichen Fakultät angenommen. Bern, 19. Juni 2006 Der Dekan Prof. Dr. P. Messerli Table of Contents Table of Contents Introduction ................................................................................................................................2 1. Enterococci: a general overview ..................................................................................... 2 1.1 Historical perspective and genus definition................................................................. 2 2. Human and nonhuman reservoirs of enterococci ........................................................... 3 2.1 Host specificity of enterococci..................................................................................... 3 2.2 Distribution of enterococcal species in humans ......................................................... -
O Gemütlichkeit
Dear GEMüTLICHKEIT Subscriber The Travel Letter for Germany, Austria & Switzerland See Liechtenstein in a Day (Our publisher is on a short sabbatical. An Epicurean’s Guide Here’ is a Dear Subscriber column from 1999.) What we enjoyed most about a to Switzerland recent visit to Liechtenstein was renting a car for a day and getting out into the ood lovers spend millions, Switzerland. It, too, qualifies as a countryside, stopping here and there to perhaps even billions, on cu- legitimate gastronomic destination. enjoy a view or a peek inside a church. F linary tours, cooking schools Go there for the fine wines, distilled Foolishly, we didn’t plan well and and hugely expensive restaurants spirits, local products (chestnuts, wound up looking for a one-day rental in France, Italy and Spain. Even Bel- saffron, fruits) and dine at its 100 on a Saturday morning. Most agencies gium and Greece attract the adven- Michelin-starred restaurants spread were closed but we found one small turous palate. But Switzerland? The over the German, French and operator (Linsi Tours, tel. +41/075/392 land of Rösti and meat, far from any Italian-speaking regions. Go to find 1388) who delivered to our hotel the sea? Not so much. distinctly regional foods in village only vehicle he had available, a very Justly, the coun- markets and rustic inns along the by Sharon Hudgins comfortable 7-passenger Peugeot van. try’s renown is back roads. In a country that pro- Next morning he retrieved his van and for spectacular scenery, world-class duces 450 different cheeses, makes dropped us at the rail station in Sar- museums, precision technology 350 varieties of sausage, annually gans. -
Cheísevaríerlí^
4 h CHeíSEVARíerlí^ and Descriptions U.S. DEPARTMENT OF AGRICULTURE, AGR. HANDBOOK NO. 54 Preface This handbook is a complete revision of and supersedes Department Bulletin 608, Varieties of Cheese: Descriptions and Analyses. It was prepared to answer the questions of the many people who ask the Bureau of Dairy Industry for general information on the characteristics of differ- ent cheeses and the methods of production. It is not intended as a guide for making cheese, or as documentary evidence to use in a court of law; rather, it is an effort to describe each cheese so that consumers may be better able to recognize the various kinds by name. Descriptions of the cheeses are based on information obtained from many sources, including a study of the literature (foreign literature as well as the literature of this country), information obtained from cheese manufacturers and research workers, and first-hand observations. The author wishes to express his appreciation to the many people who helped him in the laborious task of assembling the information on the various cheeses and in the preparation and review of the manuscript. Although every effort was made to obtain complete and accurate de- scriptions, in many cases only fragmentary information was obtained, and some of the descriptions may contain inaccuracies. The author will appreciate advice from authorities on cheesemaking who have additional authentic information on any cheese, for use in any future revision of the handbook. Cheese Varieties and Descriptions By GE:ORGE P. SANDERS, Division of Dairy Products Research, Bureau of Dairy Industry, Agricultural Research Administration CONTENTS Page Introduction 1 Description of cheeses 4 Selected references 141 Index 145 Washington, D. -
NIDELWÄHE 7.9 0 Süsse Rahmwähe Aus Dem Ofen
GRÜEZI UND HERZLICH WILLKOMMEN IM CHALET SUISSE SO VIELFÄLTIG WIE LAND UND LEUTE PRÄSENTIERT SICH DIE SCHWEIZER KÜCHE. DARIN VERBINDEN SICH TRADITIONEN UND LEBENSART DER 26 KANTONE. IM CHALET SUISSE BIETEN WIR IHNEN SCHWEIZER GERICHTE UND WECHSELNDE SPEZIALITÄTEN AUS DER GESAMTEN SCHWEIZ. GRÜEZI AND WELCOME TO CHALET SUISSE SWITZERLAND‘S CUISINE UNITES THE TRADITIONS OF THE 26 CANTONS WITH THE WIDE RANGE OF LANDSCAPES, LANGUAGES AND CULTURES. AT CHALET SUISSE, WE OFFER YOU A VARIETY OF SWISS DISHES, FEATURING CHANGING SPECIALITIES FROM A PARTICULAR CANTON. ES GIT FÜR JEDE ÖPPIS SOMETHING FOR EVERYONE vegetarisch kein Schweinefleisch öisi liebling vegetarian no pork we recommend Trotz sorgfältiger Arbeitsweise können Spuren von Allergenen auch auf andere Lebensmittel übertragen werden. We take great care in the preparation of our dishes. However, traces of allergens may be transferred to other foods. Wir geben Ihnen gerne detaillierte Informationen über mögliche Allergene in den einzelnen Produkten und Gerichten. We are happy to give you detailed information about possible allergens in the individual products and dishes. ALLES CHÄÄS ALLES CHÄÄS bei uns dreht sich auf den ersten zwei Seiten alles um 22.11.2019 BIS Käse. Manche mögen ihn hart, andere weich, andere wiederum rezent 16.01.2020 oder mild. Geniessen Sie die herrliche Käsevielfalt und finden heraus, welches Gericht Sie zu Ihrem persönlichen Favorit küren. Wir wünschen «en Guete». ALLES CHÄÄS our first two pages are all about cheese. Some like it hard, others soft, others prefer it tart or mild. Enjoy the gloriously varied world of cheese and find out which dish is your personal favourite. -
Urban Sprawl Continues Unchecked Federal Councillo
THE MAGAZINE FOR THE SWISS ABROAD JANUARY 2010 / NO. 1 Olympics – Switzerland primed for success in Vancouver Spatial planning – urban sprawl continues unchecked Federal Councillor Maurer: “I’ve got a dream job” All-round insurance cover for Swiss citizens living abroad. The CSS Insurance International Health Plan covers medical expenses: on the job, off the job; sickness, accident and preg- nancy. For details and a quotation: www.css.ch/ihp Phone: ++41 58 277 16 87/91 [email protected] E-Mail: SR 2010 Insurance EDITORIAL CONTENTS 3 “Swiss Review” has a contented readership 5 he readers of “swiss review” are happy with our efforts and read our news Mailbag / Sounds: The Young Gods from home eagerly and with great interest. That is the conclusion drawn by the 7 Tsurvey we conducted together with Switzerland Tourism on our homepage Images: Charting the development www.revue.ch of Switzerland 80% of the Swiss abroad who took part in the online survey said they read every issue 8 of “Swiss Review” from cover to cover. 70% felt the information contained in “Swiss Spatial planning – where is Switzerland Review” prepared them “well” to “very well” for elections and referenda. The same heading? number indicated that the image of Switzerland conveyed by “Swiss Review” was com- 12 pletely in line with their own perceptions, and they felt that reading our magazine ena- Politics: Three women at the top bled them to form their own opinions about Switzerland. The outcome was similar with 13 regard to the diversity of topics covered by “Swiss Review”.