FIN

AL

AN

NO

UN

CE

ME

NT

RE

GIS

TR

AT

ION

AN

D C

AL

L F

OR

PO

ST

ER

S

Contents

Invitation 3

Programmecommittee 4

Scientificprogramme 5

Callforposters 5

Detailedprogramme 6

Programmeataglance 11

Socialevents 12

Generalinformation 14

CitymapofBern 17

Sponsorsandpartners 18

Contactaddress 20

Important dates

14December2007 Deadline for early registration

1February2008 Deadline for poster abstract submission

1March2008 Deadline for manuscript submission

1March2008 Deadline for submission of oral presentations

(PowerPoint 2003)

1March2008 Deadline for submission of posters (PDF)

InVItatIon

Iamverygladthatthe5thIDFSymposiumonCheeseRipeningisbeingheldinBernSwitzerlandandhavepleasureininvitingyoutojoinus

Cheese is one of Switzerlandrsquos most important agriculturalproductAlmosthalfthemilkproducedhereisprocessedintocheese and a considerable amount of this is exported TheSwissdairy industryhas reacted tomarket liberalizationwithinnovativestrengthqualityconsciousnessandagreatdealofenterpriseTodaytheindustryoffersawidevarietyofhighqual-itycheesesthusguaranteeingthatthediverserequirementsofconsumerscanbesatisfiedatalltimesYoucanseethisdiver-sityforyourselfintheSymposiumrsquossocialprogramme

The researchknowledgesharingandservicesofAgroscopeLiebefeld-Posieux Research Station ALP play a vital part inensuring thatconsumers todayhave fullconfidence inSwisscheese and value both its quality and sustainable milk pro-duction

I fullysupportourresearchersatAgroscope intheirdesiretosee increased international collaboration in the future In thissenseIamgladthatthisimportantSymposiumisbeingheldinSwitzerlandTheconferenceprovidesauniqueopportunityforexchangingthelatestfindingsincheeseresearchforstrength-eningexistingcontactsandfordevelopingnewjointventures

Doris Leuthard

FederalCouncillorHeadoftheFederalDepartmentofEconomicAffairsFDEA

OnbehalfofallmycolleaguesatAgroscopeLiebefeld-PosieuxResearchStationALPIcordiallyinviteyoutoparticipateinthelsquoScientificCheeseOlympicsrsquo

ResearchatALPplaysakeypartinensuringthatSwissfoodsofanimaloriginaresafehealthyandofhighqualityanden-ablesagriculturalproducersandtheirfamiliestoearnafairin-comefromenvironmentallyresponsiblefarming

WorkinthefieldofmilkandmeatproductioniscarriedoutattheAgroscopeLiebefeld-PosieuxResearchStationALPInaddi-tiontovariouslaboratoriesitisinvaluableforresearchersinthisfieldtohaveattheirdisposalafarmwitharound400pigsand500dairycowsbeefcattleandcalvessothattheyarealwaysabletocheckdirectlyonthepracticalvalueoftheirwork

All aspects ofmilk andmeat processing are covered at theLiebefeldsiteTheexperimentalcheesedairytheexperimentalcreamery culture production and various laboratories meanthathereagaintheinfrastructureisideallygearedtotheneedsofappliedresearch

Ourresearchremit ischangingincreasinglytotheextentthatALPisrequiredtobefamiliarwiththespecificnutritionaleffectsoffoodsofanimaloriginandtheirbeneficialpropertiesGreater internationalcollaboration isneeded inordertomeetmajorchallengesThe5thIDFSymposiumonCheeseRipeningisanidealplatformforthisndashforALPandalltheotherinstitu-tionsinvolvedincheeseresearchorrelyingontheknowledgegainedfromcheeseresearch

Michael Gysi

DirectorAgroscopeLiebefeld-PosieuxResearchStationALP

3

copyBundesbehoumlrdenderSchweizerischenEidgenossenschaft

copyOlivierBlochALP

programme CommIttee

Buumltikofer Ueli (Chair)AgroscopeLiebefeld-PosieuxResearchStationALP(CH)uelibuetikoferalpadminch

Crow Vaughan Fonterra(NZ)vaughancrowfonterracom

Pelaacuteez Carmen InstitutodelFrio-CSIC(E)cpelaezifcsices

Wilkinson Martin UniversityofLimerick(IRL)martinwilkinsonulie

Benfeldt ConnieDaniscoAS(DK)conniebenfeldtdaniscocom

Monnet Veacuteronique InstitutNationaldelaRechercheAgronomiqueJouy-en-Josas(F)monnetjouyinrafr

Skeie Siv NorwegianUniversityofLifeSciences(N)sivskeieumbno

Seifert Joumlrg TechnicalDirectorIDF(B)jseifertfil-idforg

Ardouml YlvaUniversityofCopenhagen(DK)yalifekudk

McSweeney Paul UniversityCollegeCork(IRL)pmcsweeneyuccie

Polychroniadou Anna AristotleUniversityofThessaloniki(GR)annapolyagroauthgr

Wouters Jeroen NIZOFoodResearch(NL)jeroenwoutersnizonl

thank you

InVItatIon

Iamverygladthatthe5thIDFSymposiumonCheeseRipeningisbeingheldinBernSwitzerlandandhavepleasureininvitingyoutojoinus

Cheese is one of Switzerlandrsquos most important agriculturalproductAlmosthalfthemilkproducedhereisprocessedintocheese and a considerable amount of this is exported TheSwissdairy industryhas reacted tomarket liberalizationwithinnovativestrengthqualityconsciousnessandagreatdealofenterpriseTodaytheindustryoffersawidevarietyofhighqual-itycheesesthusguaranteeingthatthediverserequirementsofconsumerscanbesatisfiedatalltimesYoucanseethisdiver-sityforyourselfintheSymposiumrsquossocialprogramme

The researchknowledgesharingandservicesofAgroscopeLiebefeld-Posieux Research Station ALP play a vital part inensuring thatconsumers todayhave fullconfidence inSwisscheese and value both its quality and sustainable milk pro-duction

I fullysupportourresearchersatAgroscope intheirdesiretosee increased international collaboration in the future In thissenseIamgladthatthisimportantSymposiumisbeingheldinSwitzerlandTheconferenceprovidesauniqueopportunityforexchangingthelatestfindingsincheeseresearchforstrength-eningexistingcontactsandfordevelopingnewjointventures

Doris Leuthard

FederalCouncillorHeadoftheFederalDepartmentofEconomicAffairsFDEA

OnbehalfofallmycolleaguesatAgroscopeLiebefeld-PosieuxResearchStationALPIcordiallyinviteyoutoparticipateinthelsquoScientificCheeseOlympicsrsquo

ResearchatALPplaysakeypartinensuringthatSwissfoodsofanimaloriginaresafehealthyandofhighqualityanden-ablesagriculturalproducersandtheirfamiliestoearnafairin-comefromenvironmentallyresponsiblefarming

WorkinthefieldofmilkandmeatproductioniscarriedoutattheAgroscopeLiebefeld-PosieuxResearchStationALPInaddi-tiontovariouslaboratoriesitisinvaluableforresearchersinthisfieldtohaveattheirdisposalafarmwitharound400pigsand500dairycowsbeefcattleandcalvessothattheyarealwaysabletocheckdirectlyonthepracticalvalueoftheirwork

All aspects ofmilk andmeat processing are covered at theLiebefeldsiteTheexperimentalcheesedairytheexperimentalcreamery culture production and various laboratories meanthathereagaintheinfrastructureisideallygearedtotheneedsofappliedresearch

Ourresearchremit ischangingincreasinglytotheextentthatALPisrequiredtobefamiliarwiththespecificnutritionaleffectsoffoodsofanimaloriginandtheirbeneficialpropertiesGreater internationalcollaboration isneeded inordertomeetmajorchallengesThe5thIDFSymposiumonCheeseRipeningisanidealplatformforthisndashforALPandalltheotherinstitu-tionsinvolvedincheeseresearchorrelyingontheknowledgegainedfromcheeseresearch

Michael Gysi

DirectorAgroscopeLiebefeld-PosieuxResearchStationALP

3

copyBundesbehoumlrdenderSchweizerischenEidgenossenschaft

copyOlivierBlochALP

programme CommIttee

Buumltikofer Ueli (Chair)AgroscopeLiebefeld-PosieuxResearchStationALP(CH)uelibuetikoferalpadminch

Crow Vaughan Fonterra(NZ)vaughancrowfonterracom

Pelaacuteez Carmen InstitutodelFrio-CSIC(E)cpelaezifcsices

Wilkinson Martin UniversityofLimerick(IRL)martinwilkinsonulie

Benfeldt ConnieDaniscoAS(DK)conniebenfeldtdaniscocom

Monnet Veacuteronique InstitutNationaldelaRechercheAgronomiqueJouy-en-Josas(F)monnetjouyinrafr

Skeie Siv NorwegianUniversityofLifeSciences(N)sivskeieumbno

Seifert Joumlrg TechnicalDirectorIDF(B)jseifertfil-idforg

Ardouml YlvaUniversityofCopenhagen(DK)yalifekudk

McSweeney Paul UniversityCollegeCork(IRL)pmcsweeneyuccie

Polychroniadou Anna AristotleUniversityofThessaloniki(GR)annapolyagroauthgr

Wouters Jeroen NIZOFoodResearch(NL)jeroenwoutersnizonl

thank you

programme CommIttee

Buumltikofer Ueli (Chair)AgroscopeLiebefeld-PosieuxResearchStationALP(CH)uelibuetikoferalpadminch

Crow Vaughan Fonterra(NZ)vaughancrowfonterracom

Pelaacuteez Carmen InstitutodelFrio-CSIC(E)cpelaezifcsices

Wilkinson Martin UniversityofLimerick(IRL)martinwilkinsonulie

Benfeldt ConnieDaniscoAS(DK)conniebenfeldtdaniscocom

Monnet Veacuteronique InstitutNationaldelaRechercheAgronomiqueJouy-en-Josas(F)monnetjouyinrafr

Skeie Siv NorwegianUniversityofLifeSciences(N)sivskeieumbno

Seifert Joumlrg TechnicalDirectorIDF(B)jseifertfil-idforg

Ardouml YlvaUniversityofCopenhagen(DK)yalifekudk

McSweeney Paul UniversityCollegeCork(IRL)pmcsweeneyuccie

Polychroniadou Anna AristotleUniversityofThessaloniki(GR)annapolyagroauthgr

Wouters Jeroen NIZOFoodResearch(NL)jeroenwoutersnizonl

thank you

sCIentIfIC programme

After Lund 1992 Besanccedilon 1996 Banff 2000 and Prague 2004 this 5th IDF Symposium on Cheese Ripening will deal with cheese ripening microbiology characterization and flavour formation

Theprogrammewillcoverthelatestscientificfindingsaboutimportantmicrobialandenzymaticactivitiesduringcheeseripeningcontrolofflavourformationandchemicalanalysissensorystudiestexturestructureandfunctionalityofcheeseandtheinfluenceoftechnologyoncheeseripeningaswellaspackagingandsafety

Posterpresentationsallowingdirectcommunicationwiththeauthorswillcomplementtheoralprogramme

Call for posters

proCeedIngsAspecial issueofLeLait (wwwlelait-journalorg)containing invitedandotherpaperswillbepublishedafter theSymposiumAcceptance of all papers is subject to peer review For full details please download instructions for authors of Le Lait(wwwlelait-journalorgdoc_journalinstructionslait_instructionspdf)Proceedings(specialissueofLeLait)arenotincludedintheregistrationfee

Abstracts of oral presentations andposterswill be publishedby IDF in electronic format andwill bemade available by theorganizingcommitteeasprintedhand-outstoallparticipantsatthefirstdayoftheSymposium

Inallcasesaudio-visualpresentations(MSPowerPoint2003)andfullmanuscriptsofpapersintendedforinclusioninthecon-ferenceproceedingsmustbesubmittednolaterthan 1 March 2008

Youareinvitedtopresentyourlatestresearchfindingswithinthefieldofcheeseripening

Deadline for submission of poster abstracts 1 February 2008Pleasesubmityourabstractonlineaccordingtotheguide-linesontheSymposiumwebsitewwwcheese2008chPleasecontactUeliBuumltikofer(uelibuetikoferalpadminch)fordetails

5

PROGRAMME

monday 10 marCh 2008

Symposium Welcome ChairHans-PeterBachmannAgroscopeLiebefeld-PosieuxResearchStationALP(Switzerland)

0900 ManfredBoumltschDirectorFederalOfficeofAgriculture(Switzerland)

ChiefExecutiveOfficerEmmiGroup(Switzerland)

JoumlrgSeifertTechnicalDirectorIDF(Belgium)

DorisLeuthardFederalCouncillor(Switzerland)

UeliBuumltikoferChairmanoftheProgrammeCommittee(Switzerland)

Session I Nutritional and Health Aspects Bioactive Components ChairPaulMcSweeneyUniversityCollegeCork(Ireland)

0955 KeynotelectureCheeseinNutritionandHealth BarbaraWaltherAgroscopeLiebefeld-PosieuxResearchStationALP(Switzerland)

1035 Healthbreak

1105 InfluenceofProbioticMicroorganismsandRipeningConditionsonProteolysisSensoryEvaluation andtheReleaseofAntihypertensivePeptidesinCheddarCheese NagendraPShahVictoriaUniversity(Australia)

1120 SomeFactorsInfluencingTyramineContentinDutch-typeSemi-HardCheese TomasKomprdaMendelUniversityBrno(CzechRepublic)

1135 DeterminationofBiogenicAminesinDifferentCheeseVarietiesUsingUltra-PerformanceLiquid Chromatography(UPLC) HelmutMayerBOKUndashUniversityofNaturalResourcesandAppliedLifeSciences(Austria)

1150 EffectofRipeningontheFateofSomePathogenicBacteriainPDOPecorinoRomanoCheese AntonioPirisiIstitutoZootecnicoeCasearioperlaSardegna(Italy)

1205 ConclusionsoftheChair

1210 Lunch

1310 Postersession1

Session II Influence of Milk Production Conditions on Milk and Cheese Quality ChairAnnaPolychroniadouAristotleUniversityofThessaloniki(Greece)

1410 KeynotelectureInfluenceofMilkProductionConditionsonMilkandCheeseQuality BrunoMartinInstitutNationaldelaRechercheAgronomiqueSaint-GenegravesChampanelle(France)

1450 Healthbreak

1520 InfluenceoftheNatureofAlpinePastureonVolatileProfilesofMilkandBittoCheese GiovannaBattelliNationalResearchCouncil(Italy)

1535 InteractionsBetweenBacteria-TypeofIntramammaryInfectionandPhysico-ChemicalPropertiesofCheese GabrielLeitnerKimronVeterinaryInstitute(Israel)

1550 SupplementingEgyptianCowsrsquoDietwithThiamineanditsEffectsontheResultantMilkandCheese AbdEl-KaderKholifNationalResearchCentre(Egypt)

1605 ProteolysisandGlycolysisinModelPortugueseCheesesManufacturedfromVariousMilkSources ThroughoutRipening ClaacuteudiaPereiraPortugueseCatholicUniversity(Portugal)

1620 ConclusionsoftheChair

PROGRAMME

tuesday 11 marCh 2008

Session III Starter and Ripening Organisms ChairMartinWilkinsonUniversityofLimerick(Ireland)

0900 KeynotelectureCheeseCulturesndashFromJustAcidificationtoComplexFunctionalities ChristopheLacroixSwissFederalInstituteofTechnologyZuumlrich(Switzerland)

0940 TheVariabilityofLactobacillusdelbrueckiiGrowthDynamicsDuringCheese-MakingGenerated aHighDiversitywithinSwiss-TypeCheeses MurielCharletInstitutNationaldelaRechercheAgronomiquePoligny(France)

0955 CaseinolyticActivityofLactobacillushelveticusStudiedinaCheeseModel MariePenderupJensenUniversityofCopenhagen(Denmark)

1010 Healthbreak

1040 MonitoringtheCompositionandSuccessionofSmearCheeseSurfaceMicrofloraduringRipening MarkusSchupplerSwissFederalInstituteofTechnologyZuumlrich(Switzerland)

1055 AdvancesinCheeseSurfaceStarterDevelopment WilhelmBockelmannFederalDairyResearchCentre(Germany)

1110 ContributionofLactococcuslactisandStreptococcusthermophilustoCheddarCheeseRipening AProteomicApproach JohnHannonTEAGASCMooreparkFermoy(Ireland)

1125 TheUseofPCR-DGGEasaCulture-IndependentApproachtoStudytheDiversityofLacticAcidBacteria inFlemishArtisanRaw-MilkGouda-typeCheesesKoenraadVanHoordeGhentUniversity(Belgium)

1140 ConclusionsoftheChair

Session IV lsquoOmicsrsquo Techniques ChairVeacuteroniqueMonnetInstitutNationaldelaRechercheAgronomiqueJouy-en-Josas(France)

1145 KeynotelectureUseoflsquoomicrsquoApproachestoStudyCheeseManufactureandRipening TomBeresfordTEAGASCMooreparkFermoy(Ireland)

1225 Lunch

1325 Postersession2

1425 ProteomeandMetabolicAnalysisofLactococcuslactisinaCheeseModelduringRipening MireilleYvonInstitutNationaldelaRechercheAgronomiqueJouy-en-Josas(France)

1440 NaturallyOccurringGeneticMarkersinBacteriaandTheirUseforAuthenticationofEmmentalerPDOCheese HeacutelegraveneBerthoudAgroscopeLiebefeld-PosieuxResearchStationALP(Switzerland)

1455 WholeGenomeExpressionofLactococcuslactisinCheese SylvieLortalInstitutNationaldelaRechercheAgronomiqueRennes(France)

1510 ConclusionsoftheChair

1515 Healthbreak

Session V Flavour Development Measured with Sensory and Instrumental Methods ChairYlvaArdoumlUniversityofCopenhagen(Denmark)

1545 KeynotelectureCheeseFlavourMeasuredwithSensoryandInstrumentalMethods StefaniaCarpinoConsorzioRicercaFilieraLattiero-Casearia(Italy)

1625 FlavourProductionofStiltonBlueCheeseMicroflora KonstantinosGkatzionisUniversityofNottingham(UnitedKingdom)

1640 DevelopmentofanIntegratedLow-CostFiber-Optic-BasedSpectrofluorimeterforMeasuring theQualityofCheesesRomdhaneKarouiENITAClermont-Ferrand(France)

1655 IdentificationofPeptidesandAminoAcidsinCheddarCheesewithSavouryFlavour LeneAndersenUniversityofCopenhagen(Denmark)

1710 ConclusionsoftheChair

7

PROGRAMME

Wednesday 12 marCh 2008

Session VI Characteristics of Traditional Regional Cheese Varieties ChairCarmenPelaacuteezInstitutodelFrio-CSIC(Spain)

0845 KeynotelectureCharacteristicsofTraditionalRegionalCheeseVarietiesofEast-MediterraneanCountries EfstathiosAlichanidisAristotleUniversityofThessaloniki(Greece)

0925 MicrobiologicalandProteolyticAspectsofParmigianoReggianoCheeseRipening MonicaGattiUniversityofParma(Italy)

0940 InfluenceofCalciumonMeltingPropertiesofRacletteCheese Marie-ThereseFroumlhlich-WyderAgroscopeLiebefeld-PosieuxResearchStationALP(Switzerland)

0955 Healthbreak

1025 SensoryandRheologicalTraitsofMexicanQuesoChihuahua DianeVanHekkenUSDAAgriculturalResearchService(UnitedStatesofAmerica)

1040 ChangesofFreeFattyAcidContentsandSensoryPropertiesoflsquoKasarrsquoCheeseduringRipening NihatAkinSelcukUniversity(Turkey)

1055 ConclusionsoftheChair

Session VII Process Analysis and Control ChairConnieBenfeldtDaniscoAS(Denmark)

1100 KeynotelectureProcessAnalysisandControlinCheeseProductionndashHowtoControlandOptimize theProcessforQualityandEconomyOlaLindbladARLAFoodsAB(Sweden)

1140 Lunch

1240 Postersession3

1340 SimilarityofNorvegiaandPraumlstProducedbyDifferentDairyPlantsandIdentificationofAttributes forPredictionTheirQualityDevelopment SivSkeieNorwegianUniversityofLifeSciences(Norway)

1355 AutocatalyticMultistageStructureFormationReactioninDairy-basedSystems UlrichKulozikTechnischeUniverstitaumltMuumlnchen(Germany)

1410 CharacterizationofDifferentBlueCheesesUsingCustomDesignMultispectralImager EricDufourENITAClermont-Ferrand(France)

1425 SamplingandOnlineMeasurementoftheWaterContentinHardCheese GeorgRoslashnschArlaFoodsInnovationCentreBrabrand(Denmark)

1440 ConclusionsoftheChair

1445 Healthbreak

Session VIII New Cheese Making Technologies (incl Low-Fat Cheese and Innovative Cheese Products) ChairSivSkeieNorwegianUniversityofLifeSciences(Norway)

1515 KeynotelectureDevelopmentsinPre-TreatmentsforCheeseMilk AlanKellyUniversityCollegeCork(Ireland)

1555 IncreasedCheeseYieldThroughApplicationofPhospholipaseElucidatingtheMechanismand theInfluenceofAddingExtraPhospholipidstoCheeseMilk RichardIpsenUniversityofCopenhagen(Denmark)

1610 EnhancementofProteolysisandFlavoursinCheddarCheeseUsingEncapsulatedRecombinantAminopeptidase ofLactobacillusrhamnosusS93ByongLeeMcGillUniversityAAFC(Canada)

1625 AlternativestoImprovetheQualityofLow-FatPratoCheeseaBrazilianSemi-HardCheese AnaLuacuteciaBPennaUNESPndashUniversidadeEstadualPaulista(Brazil)

1640 EffectofUltra-High-PressureHomogenizationofGoatsrsquoMilkonTexturalMicrostructuralandColour CharacteristicsDuringCheeseRipeningJoanMiquelQuevedoCERPTA(Spain)

1655 ConclusionsoftheChair

9

PROGRAMME

thursday 13 marCh 2008

Session IX Cheese as a Food Ingredient ChairJeroenWoutersNIZOFoodResearch(TheNetherlands)

0845 KeynotelectureCheeseasaFoodIngredient JohnLuceyUniversityofWisconsin(UnitedStatesofAmerica)

0925 SurfacePropertiesofCheeseRelatedtoIndustrialandOralProcessing Eva-MariaDuumlsterhoumlftNIZOFoodResearch(TheNetherlands)

0940 InfluenceofLowMolecularWeightEmulsifersontheTextureandBakingPropertiesofNonfatProcessCheese SelvaraniGovindasamyLuceyWisconsinCenterforDairyResearch(UnitedStatesofAmerica)

0955 ProcessedCheeseTextureandManipulationofIngredientInteractions ChristinaCokerFonterra(NewZealand)

1010 UseofHexoseOxidasetoImproveFunctionalityofPizzaCheese JonathanGoodwinsDanisco(France)

1025 GratedGranaPadanoCheeseNewHintsonHowtoControlQualityandRecognizeImitations StefanoCattaneoUniversityofMilan(Italy)

1040 ConclusionsoftheChair

1045 Healthbreak

Session X Packaging ChairVaughanCrowFonterra(NewZealand)

1115 KeynotelecturePuttingPackagingFirst GrithMortensenDanishDairyBoard(Denmark)

1155 EffectofOliveOilandGlycerolonPhysicalPropertiesofWheyProteinEmulsionFilms MadjidJavanmardDakheliIranianResearchOrganizationforScienceampTechnology(IROST)(Iran)

1210 ComparisonofNisinAdditionintheFoodBulkandNisinIncorporatedinanAntimicrobialPlasticFilm inFreshCheesePreservationStudyofPhysicochemicalParametersandAnti-ListeriamonocytogenesEffect IssamSebtiUniversityofLyonndashLRGIA(France)

1225 ConclusionsoftheChair

1230 Finalconclusionsofthe5thIDFSymposiumonCheeseRipening2008 UeliBuumltikoferChairmanoftheProgrammeCommittee(Switzerland)

WelCome

Incredible but true the ladies and gentlemen presentingpapers at the Cheese Symposium come from 25 differentcountries and all five continents NASA tells me they havedetectedunfamiliarsignalsfromspaceInitialattemptsatdeci-phering would point to our Symposium Irsquove always said itcheeseconnectspeopleCountriesthatdonrsquotalwaysseeeyetoeyewillgettogetherinBern

Forinstancendash SwitzerlandandAustriandashtheAustriansaregettingfedupwithalwayslosinginskiingagainstasailingnation

ndash ItalyandBelgiumndashwhomakesthesecondbestchocolatendash CzechRepublicandtheUSAndashtowhomdoesBudweiserbeerbelongnow

AndcheeseunitesthemallThatrsquosreallyphenomenal

Inaddition to the fantasticscientificprogrammewecanalsoofferyousomeunforgettable treats in thesocialprogrammeBut ndash in allmodesty ndash the highlight is definitely that youwillFINALLYgettoknowmeandmyEliana

NowtheballrsquosinyourcourtRegisteringoodtimeasweonlyhaveplacefor350participantsandyoucertainlydonrsquotwanttobidforaticketatahorrendouspriceontheblackmarket

SeeyousooninBern

Johann

Cheese InsIde

Letrsquos talk about

cheese

Subscription for news

wwwcheese2008ch

CheeseInsideJohannrsquosnewsletterofthe5thIDF

SymposiumonCheeseRipeningwillkeepyouinformed

ofthelatestnewsonaregularbasis

PROGRAMME

tuesday 11 marCh 2008

Session III Starter and Ripening Organisms ChairMartinWilkinsonUniversityofLimerick(Ireland)

0900 KeynotelectureCheeseCulturesndashFromJustAcidificationtoComplexFunctionalities ChristopheLacroixSwissFederalInstituteofTechnologyZuumlrich(Switzerland)

0940 TheVariabilityofLactobacillusdelbrueckiiGrowthDynamicsDuringCheese-MakingGenerated aHighDiversitywithinSwiss-TypeCheeses MurielCharletInstitutNationaldelaRechercheAgronomiquePoligny(France)

0955 CaseinolyticActivityofLactobacillushelveticusStudiedinaCheeseModel MariePenderupJensenUniversityofCopenhagen(Denmark)

1010 Healthbreak

1040 MonitoringtheCompositionandSuccessionofSmearCheeseSurfaceMicrofloraduringRipening MarkusSchupplerSwissFederalInstituteofTechnologyZuumlrich(Switzerland)

1055 AdvancesinCheeseSurfaceStarterDevelopment WilhelmBockelmannFederalDairyResearchCentre(Germany)

1110 ContributionofLactococcuslactisandStreptococcusthermophilustoCheddarCheeseRipening AProteomicApproach JohnHannonTEAGASCMooreparkFermoy(Ireland)

1125 TheUseofPCR-DGGEasaCulture-IndependentApproachtoStudytheDiversityofLacticAcidBacteria inFlemishArtisanRaw-MilkGouda-typeCheesesKoenraadVanHoordeGhentUniversity(Belgium)

1140 ConclusionsoftheChair

Session IV lsquoOmicsrsquo Techniques ChairVeacuteroniqueMonnetInstitutNationaldelaRechercheAgronomiqueJouy-en-Josas(France)

1145 KeynotelectureUseoflsquoomicrsquoApproachestoStudyCheeseManufactureandRipening TomBeresfordTEAGASCMooreparkFermoy(Ireland)

1225 Lunch

1325 Postersession2

1425 ProteomeandMetabolicAnalysisofLactococcuslactisinaCheeseModelduringRipening MireilleYvonInstitutNationaldelaRechercheAgronomiqueJouy-en-Josas(France)

1440 NaturallyOccurringGeneticMarkersinBacteriaandTheirUseforAuthenticationofEmmentalerPDOCheese HeacutelegraveneBerthoudAgroscopeLiebefeld-PosieuxResearchStationALP(Switzerland)

1455 WholeGenomeExpressionofLactococcuslactisinCheese SylvieLortalInstitutNationaldelaRechercheAgronomiqueRennes(France)

1510 ConclusionsoftheChair

1515 Healthbreak

Session V Flavour Development Measured with Sensory and Instrumental Methods ChairYlvaArdoumlUniversityofCopenhagen(Denmark)

1545 KeynotelectureCheeseFlavourMeasuredwithSensoryandInstrumentalMethods StefaniaCarpinoConsorzioRicercaFilieraLattiero-Casearia(Italy)

1625 FlavourProductionofStiltonBlueCheeseMicroflora KonstantinosGkatzionisUniversityofNottingham(UnitedKingdom)

1640 DevelopmentofanIntegratedLow-CostFiber-Optic-BasedSpectrofluorimeterforMeasuring theQualityofCheesesRomdhaneKarouiENITAClermont-Ferrand(France)

1655 IdentificationofPeptidesandAminoAcidsinCheddarCheesewithSavouryFlavour LeneAndersenUniversityofCopenhagen(Denmark)

1710 ConclusionsoftheChair

7

PROGRAMME

Wednesday 12 marCh 2008

Session VI Characteristics of Traditional Regional Cheese Varieties ChairCarmenPelaacuteezInstitutodelFrio-CSIC(Spain)

0845 KeynotelectureCharacteristicsofTraditionalRegionalCheeseVarietiesofEast-MediterraneanCountries EfstathiosAlichanidisAristotleUniversityofThessaloniki(Greece)

0925 MicrobiologicalandProteolyticAspectsofParmigianoReggianoCheeseRipening MonicaGattiUniversityofParma(Italy)

0940 InfluenceofCalciumonMeltingPropertiesofRacletteCheese Marie-ThereseFroumlhlich-WyderAgroscopeLiebefeld-PosieuxResearchStationALP(Switzerland)

0955 Healthbreak

1025 SensoryandRheologicalTraitsofMexicanQuesoChihuahua DianeVanHekkenUSDAAgriculturalResearchService(UnitedStatesofAmerica)

1040 ChangesofFreeFattyAcidContentsandSensoryPropertiesoflsquoKasarrsquoCheeseduringRipening NihatAkinSelcukUniversity(Turkey)

1055 ConclusionsoftheChair

Session VII Process Analysis and Control ChairConnieBenfeldtDaniscoAS(Denmark)

1100 KeynotelectureProcessAnalysisandControlinCheeseProductionndashHowtoControlandOptimize theProcessforQualityandEconomyOlaLindbladARLAFoodsAB(Sweden)

1140 Lunch

1240 Postersession3

1340 SimilarityofNorvegiaandPraumlstProducedbyDifferentDairyPlantsandIdentificationofAttributes forPredictionTheirQualityDevelopment SivSkeieNorwegianUniversityofLifeSciences(Norway)

1355 AutocatalyticMultistageStructureFormationReactioninDairy-basedSystems UlrichKulozikTechnischeUniverstitaumltMuumlnchen(Germany)

1410 CharacterizationofDifferentBlueCheesesUsingCustomDesignMultispectralImager EricDufourENITAClermont-Ferrand(France)

1425 SamplingandOnlineMeasurementoftheWaterContentinHardCheese GeorgRoslashnschArlaFoodsInnovationCentreBrabrand(Denmark)

1440 ConclusionsoftheChair

1445 Healthbreak

Session VIII New Cheese Making Technologies (incl Low-Fat Cheese and Innovative Cheese Products) ChairSivSkeieNorwegianUniversityofLifeSciences(Norway)

1515 KeynotelectureDevelopmentsinPre-TreatmentsforCheeseMilk AlanKellyUniversityCollegeCork(Ireland)

1555 IncreasedCheeseYieldThroughApplicationofPhospholipaseElucidatingtheMechanismand theInfluenceofAddingExtraPhospholipidstoCheeseMilk RichardIpsenUniversityofCopenhagen(Denmark)

1610 EnhancementofProteolysisandFlavoursinCheddarCheeseUsingEncapsulatedRecombinantAminopeptidase ofLactobacillusrhamnosusS93ByongLeeMcGillUniversityAAFC(Canada)

1625 AlternativestoImprovetheQualityofLow-FatPratoCheeseaBrazilianSemi-HardCheese AnaLuacuteciaBPennaUNESPndashUniversidadeEstadualPaulista(Brazil)

1640 EffectofUltra-High-PressureHomogenizationofGoatsrsquoMilkonTexturalMicrostructuralandColour CharacteristicsDuringCheeseRipeningJoanMiquelQuevedoCERPTA(Spain)

1655 ConclusionsoftheChair

9

PROGRAMME

thursday 13 marCh 2008

Session IX Cheese as a Food Ingredient ChairJeroenWoutersNIZOFoodResearch(TheNetherlands)

0845 KeynotelectureCheeseasaFoodIngredient JohnLuceyUniversityofWisconsin(UnitedStatesofAmerica)

0925 SurfacePropertiesofCheeseRelatedtoIndustrialandOralProcessing Eva-MariaDuumlsterhoumlftNIZOFoodResearch(TheNetherlands)

0940 InfluenceofLowMolecularWeightEmulsifersontheTextureandBakingPropertiesofNonfatProcessCheese SelvaraniGovindasamyLuceyWisconsinCenterforDairyResearch(UnitedStatesofAmerica)

0955 ProcessedCheeseTextureandManipulationofIngredientInteractions ChristinaCokerFonterra(NewZealand)

1010 UseofHexoseOxidasetoImproveFunctionalityofPizzaCheese JonathanGoodwinsDanisco(France)

1025 GratedGranaPadanoCheeseNewHintsonHowtoControlQualityandRecognizeImitations StefanoCattaneoUniversityofMilan(Italy)

1040 ConclusionsoftheChair

1045 Healthbreak

Session X Packaging ChairVaughanCrowFonterra(NewZealand)

1115 KeynotelecturePuttingPackagingFirst GrithMortensenDanishDairyBoard(Denmark)

1155 EffectofOliveOilandGlycerolonPhysicalPropertiesofWheyProteinEmulsionFilms MadjidJavanmardDakheliIranianResearchOrganizationforScienceampTechnology(IROST)(Iran)

1210 ComparisonofNisinAdditionintheFoodBulkandNisinIncorporatedinanAntimicrobialPlasticFilm inFreshCheesePreservationStudyofPhysicochemicalParametersandAnti-ListeriamonocytogenesEffect IssamSebtiUniversityofLyonndashLRGIA(France)

1225 ConclusionsoftheChair

1230 Finalconclusionsofthe5thIDFSymposiumonCheeseRipening2008 UeliBuumltikoferChairmanoftheProgrammeCommittee(Switzerland)

WelCome

Incredible but true the ladies and gentlemen presentingpapers at the Cheese Symposium come from 25 differentcountries and all five continents NASA tells me they havedetectedunfamiliarsignalsfromspaceInitialattemptsatdeci-phering would point to our Symposium Irsquove always said itcheeseconnectspeopleCountriesthatdonrsquotalwaysseeeyetoeyewillgettogetherinBern

Forinstancendash SwitzerlandandAustriandashtheAustriansaregettingfedupwithalwayslosinginskiingagainstasailingnation

ndash ItalyandBelgiumndashwhomakesthesecondbestchocolatendash CzechRepublicandtheUSAndashtowhomdoesBudweiserbeerbelongnow

AndcheeseunitesthemallThatrsquosreallyphenomenal

Inaddition to the fantasticscientificprogrammewecanalsoofferyousomeunforgettable treats in thesocialprogrammeBut ndash in allmodesty ndash the highlight is definitely that youwillFINALLYgettoknowmeandmyEliana

NowtheballrsquosinyourcourtRegisteringoodtimeasweonlyhaveplacefor350participantsandyoucertainlydonrsquotwanttobidforaticketatahorrendouspriceontheblackmarket

SeeyousooninBern

Johann

Cheese InsIde

Letrsquos talk about

cheese

Subscription for news

wwwcheese2008ch

CheeseInsideJohannrsquosnewsletterofthe5thIDF

SymposiumonCheeseRipeningwillkeepyouinformed

ofthelatestnewsonaregularbasis

PROGRAMME

Wednesday 12 marCh 2008

Session VI Characteristics of Traditional Regional Cheese Varieties ChairCarmenPelaacuteezInstitutodelFrio-CSIC(Spain)

0845 KeynotelectureCharacteristicsofTraditionalRegionalCheeseVarietiesofEast-MediterraneanCountries EfstathiosAlichanidisAristotleUniversityofThessaloniki(Greece)

0925 MicrobiologicalandProteolyticAspectsofParmigianoReggianoCheeseRipening MonicaGattiUniversityofParma(Italy)

0940 InfluenceofCalciumonMeltingPropertiesofRacletteCheese Marie-ThereseFroumlhlich-WyderAgroscopeLiebefeld-PosieuxResearchStationALP(Switzerland)

0955 Healthbreak

1025 SensoryandRheologicalTraitsofMexicanQuesoChihuahua DianeVanHekkenUSDAAgriculturalResearchService(UnitedStatesofAmerica)

1040 ChangesofFreeFattyAcidContentsandSensoryPropertiesoflsquoKasarrsquoCheeseduringRipening NihatAkinSelcukUniversity(Turkey)

1055 ConclusionsoftheChair

Session VII Process Analysis and Control ChairConnieBenfeldtDaniscoAS(Denmark)

1100 KeynotelectureProcessAnalysisandControlinCheeseProductionndashHowtoControlandOptimize theProcessforQualityandEconomyOlaLindbladARLAFoodsAB(Sweden)

1140 Lunch

1240 Postersession3

1340 SimilarityofNorvegiaandPraumlstProducedbyDifferentDairyPlantsandIdentificationofAttributes forPredictionTheirQualityDevelopment SivSkeieNorwegianUniversityofLifeSciences(Norway)

1355 AutocatalyticMultistageStructureFormationReactioninDairy-basedSystems UlrichKulozikTechnischeUniverstitaumltMuumlnchen(Germany)

1410 CharacterizationofDifferentBlueCheesesUsingCustomDesignMultispectralImager EricDufourENITAClermont-Ferrand(France)

1425 SamplingandOnlineMeasurementoftheWaterContentinHardCheese GeorgRoslashnschArlaFoodsInnovationCentreBrabrand(Denmark)

1440 ConclusionsoftheChair

1445 Healthbreak

Session VIII New Cheese Making Technologies (incl Low-Fat Cheese and Innovative Cheese Products) ChairSivSkeieNorwegianUniversityofLifeSciences(Norway)

1515 KeynotelectureDevelopmentsinPre-TreatmentsforCheeseMilk AlanKellyUniversityCollegeCork(Ireland)

1555 IncreasedCheeseYieldThroughApplicationofPhospholipaseElucidatingtheMechanismand theInfluenceofAddingExtraPhospholipidstoCheeseMilk RichardIpsenUniversityofCopenhagen(Denmark)

1610 EnhancementofProteolysisandFlavoursinCheddarCheeseUsingEncapsulatedRecombinantAminopeptidase ofLactobacillusrhamnosusS93ByongLeeMcGillUniversityAAFC(Canada)

1625 AlternativestoImprovetheQualityofLow-FatPratoCheeseaBrazilianSemi-HardCheese AnaLuacuteciaBPennaUNESPndashUniversidadeEstadualPaulista(Brazil)

1640 EffectofUltra-High-PressureHomogenizationofGoatsrsquoMilkonTexturalMicrostructuralandColour CharacteristicsDuringCheeseRipeningJoanMiquelQuevedoCERPTA(Spain)

1655 ConclusionsoftheChair

9

PROGRAMME

thursday 13 marCh 2008

Session IX Cheese as a Food Ingredient ChairJeroenWoutersNIZOFoodResearch(TheNetherlands)

0845 KeynotelectureCheeseasaFoodIngredient JohnLuceyUniversityofWisconsin(UnitedStatesofAmerica)

0925 SurfacePropertiesofCheeseRelatedtoIndustrialandOralProcessing Eva-MariaDuumlsterhoumlftNIZOFoodResearch(TheNetherlands)

0940 InfluenceofLowMolecularWeightEmulsifersontheTextureandBakingPropertiesofNonfatProcessCheese SelvaraniGovindasamyLuceyWisconsinCenterforDairyResearch(UnitedStatesofAmerica)

0955 ProcessedCheeseTextureandManipulationofIngredientInteractions ChristinaCokerFonterra(NewZealand)

1010 UseofHexoseOxidasetoImproveFunctionalityofPizzaCheese JonathanGoodwinsDanisco(France)

1025 GratedGranaPadanoCheeseNewHintsonHowtoControlQualityandRecognizeImitations StefanoCattaneoUniversityofMilan(Italy)

1040 ConclusionsoftheChair

1045 Healthbreak

Session X Packaging ChairVaughanCrowFonterra(NewZealand)

1115 KeynotelecturePuttingPackagingFirst GrithMortensenDanishDairyBoard(Denmark)

1155 EffectofOliveOilandGlycerolonPhysicalPropertiesofWheyProteinEmulsionFilms MadjidJavanmardDakheliIranianResearchOrganizationforScienceampTechnology(IROST)(Iran)

1210 ComparisonofNisinAdditionintheFoodBulkandNisinIncorporatedinanAntimicrobialPlasticFilm inFreshCheesePreservationStudyofPhysicochemicalParametersandAnti-ListeriamonocytogenesEffect IssamSebtiUniversityofLyonndashLRGIA(France)

1225 ConclusionsoftheChair

1230 Finalconclusionsofthe5thIDFSymposiumonCheeseRipening2008 UeliBuumltikoferChairmanoftheProgrammeCommittee(Switzerland)

WelCome

Incredible but true the ladies and gentlemen presentingpapers at the Cheese Symposium come from 25 differentcountries and all five continents NASA tells me they havedetectedunfamiliarsignalsfromspaceInitialattemptsatdeci-phering would point to our Symposium Irsquove always said itcheeseconnectspeopleCountriesthatdonrsquotalwaysseeeyetoeyewillgettogetherinBern

Forinstancendash SwitzerlandandAustriandashtheAustriansaregettingfedupwithalwayslosinginskiingagainstasailingnation

ndash ItalyandBelgiumndashwhomakesthesecondbestchocolatendash CzechRepublicandtheUSAndashtowhomdoesBudweiserbeerbelongnow

AndcheeseunitesthemallThatrsquosreallyphenomenal

Inaddition to the fantasticscientificprogrammewecanalsoofferyousomeunforgettable treats in thesocialprogrammeBut ndash in allmodesty ndash the highlight is definitely that youwillFINALLYgettoknowmeandmyEliana

NowtheballrsquosinyourcourtRegisteringoodtimeasweonlyhaveplacefor350participantsandyoucertainlydonrsquotwanttobidforaticketatahorrendouspriceontheblackmarket

SeeyousooninBern

Johann

Cheese InsIde

Letrsquos talk about

cheese

Subscription for news

wwwcheese2008ch

CheeseInsideJohannrsquosnewsletterofthe5thIDF

SymposiumonCheeseRipeningwillkeepyouinformed

ofthelatestnewsonaregularbasis

9

PROGRAMME

thursday 13 marCh 2008

Session IX Cheese as a Food Ingredient ChairJeroenWoutersNIZOFoodResearch(TheNetherlands)

0845 KeynotelectureCheeseasaFoodIngredient JohnLuceyUniversityofWisconsin(UnitedStatesofAmerica)

0925 SurfacePropertiesofCheeseRelatedtoIndustrialandOralProcessing Eva-MariaDuumlsterhoumlftNIZOFoodResearch(TheNetherlands)

0940 InfluenceofLowMolecularWeightEmulsifersontheTextureandBakingPropertiesofNonfatProcessCheese SelvaraniGovindasamyLuceyWisconsinCenterforDairyResearch(UnitedStatesofAmerica)

0955 ProcessedCheeseTextureandManipulationofIngredientInteractions ChristinaCokerFonterra(NewZealand)

1010 UseofHexoseOxidasetoImproveFunctionalityofPizzaCheese JonathanGoodwinsDanisco(France)

1025 GratedGranaPadanoCheeseNewHintsonHowtoControlQualityandRecognizeImitations StefanoCattaneoUniversityofMilan(Italy)

1040 ConclusionsoftheChair

1045 Healthbreak

Session X Packaging ChairVaughanCrowFonterra(NewZealand)

1115 KeynotelecturePuttingPackagingFirst GrithMortensenDanishDairyBoard(Denmark)

1155 EffectofOliveOilandGlycerolonPhysicalPropertiesofWheyProteinEmulsionFilms MadjidJavanmardDakheliIranianResearchOrganizationforScienceampTechnology(IROST)(Iran)

1210 ComparisonofNisinAdditionintheFoodBulkandNisinIncorporatedinanAntimicrobialPlasticFilm inFreshCheesePreservationStudyofPhysicochemicalParametersandAnti-ListeriamonocytogenesEffect IssamSebtiUniversityofLyonndashLRGIA(France)

1225 ConclusionsoftheChair

1230 Finalconclusionsofthe5thIDFSymposiumonCheeseRipening2008 UeliBuumltikoferChairmanoftheProgrammeCommittee(Switzerland)

WelCome

Incredible but true the ladies and gentlemen presentingpapers at the Cheese Symposium come from 25 differentcountries and all five continents NASA tells me they havedetectedunfamiliarsignalsfromspaceInitialattemptsatdeci-phering would point to our Symposium Irsquove always said itcheeseconnectspeopleCountriesthatdonrsquotalwaysseeeyetoeyewillgettogetherinBern

Forinstancendash SwitzerlandandAustriandashtheAustriansaregettingfedupwithalwayslosinginskiingagainstasailingnation

ndash ItalyandBelgiumndashwhomakesthesecondbestchocolatendash CzechRepublicandtheUSAndashtowhomdoesBudweiserbeerbelongnow

AndcheeseunitesthemallThatrsquosreallyphenomenal

Inaddition to the fantasticscientificprogrammewecanalsoofferyousomeunforgettable treats in thesocialprogrammeBut ndash in allmodesty ndash the highlight is definitely that youwillFINALLYgettoknowmeandmyEliana

NowtheballrsquosinyourcourtRegisteringoodtimeasweonlyhaveplacefor350participantsandyoucertainlydonrsquotwanttobidforaticketatahorrendouspriceontheblackmarket

SeeyousooninBern

Johann

Cheese InsIde

Letrsquos talk about

cheese

Subscription for news

wwwcheese2008ch

CheeseInsideJohannrsquosnewsletterofthe5thIDF

SymposiumonCheeseRipeningwillkeepyouinformed

ofthelatestnewsonaregularbasis

WelCome

Incredible but true the ladies and gentlemen presentingpapers at the Cheese Symposium come from 25 differentcountries and all five continents NASA tells me they havedetectedunfamiliarsignalsfromspaceInitialattemptsatdeci-phering would point to our Symposium Irsquove always said itcheeseconnectspeopleCountriesthatdonrsquotalwaysseeeyetoeyewillgettogetherinBern

Forinstancendash SwitzerlandandAustriandashtheAustriansaregettingfedupwithalwayslosinginskiingagainstasailingnation

ndash ItalyandBelgiumndashwhomakesthesecondbestchocolatendash CzechRepublicandtheUSAndashtowhomdoesBudweiserbeerbelongnow

AndcheeseunitesthemallThatrsquosreallyphenomenal

Inaddition to the fantasticscientificprogrammewecanalsoofferyousomeunforgettable treats in thesocialprogrammeBut ndash in allmodesty ndash the highlight is definitely that youwillFINALLYgettoknowmeandmyEliana

NowtheballrsquosinyourcourtRegisteringoodtimeasweonlyhaveplacefor350participantsandyoucertainlydonrsquotwanttobidforaticketatahorrendouspriceontheblackmarket

SeeyousooninBern

Johann

Cheese InsIde

Letrsquos talk about

cheese

Subscription for news

wwwcheese2008ch

CheeseInsideJohannrsquosnewsletterofthe5thIDF

SymposiumonCheeseRipeningwillkeepyouinformed

ofthelatestnewsonaregularbasis

11

programme at a glanCe

Time Sun 9308 Mon 10308 Tue 11308 Wed 12308 Thu 13308 Fri 14308

0800

0900

1000

1100

1200

1300

1400

1500

1600

1700

1800

1900

2000

2100

2200

VisittoatypicalSwissvillagecheesemaker

Citytour

WelcomereceptionintheTownHall

Registration

OpeningbyFederalCouncillorDorisLeuthard

OralsessionIinclhealthbreak

Lunch

Postersession1

OralsessionIIinclhealthbreak

ModernartsintheZentrumPaulKlee

Registration

OralsessionsIII+IVinclhealthbreak

Lunch

Postersession2

OralsessionIV+Vinclhealthbreak

Registration

OralsessionsVI+VIIinclhealthbreak

Lunch

Postersession3

OralsessionsVII+VIIIinclhealthbreak

SymposiumdinnerontheGurten

Registration

OralsessionsIX+Xinclhealthbreak

Closingremarks

AgroscopeLiebefeld-PosieuxResearchStationALPtour(incllunch)innovationwork-shopIDFbusinessmeetings

ExcursiontoGrindelwald

Scientificprogramme

Socialevents

Toursprogramme

Sunday9March2008

Visit to a typical Swiss village cheese maker800ndash1500CostCHF17~EUR10

TraditionalSwisscheesesareproducedinmodernvillagecheesedairiesYouwilltravelbycoachthroughbeautifulscenerytoatypicalvillagecheesedairyAgoodlunchisincludedintheprice

soCIal eVents

Sunday9March2008

Guided city tour1500ndash1700CostCHF18~EUR11(minimum20participants)

TheOldTownofBernhasbeenfeaturedinthelistofUNESCOWorldHeritagesites since1983 Take a look around this fabulous cultural site and enjoy thecharmofthecoveredarcadescobbledstreetsanddecoratedfacades

Sunday9March2008

Welcome reception in the Town Hall1800ndash2100Costincludedinregistrationfee

TheTownHallwasbuilt between1406and1416 In its longexistence it hassurvivedtheBurgundianWarsReformationandRevolutionTothisdayitistheseatofthecantonalgovernmentAtthereceptionyouwillbewelcomedbytheMayorofBernandtheDirectorofALPYouwillalsohavetheopportunityofsamplingtheworldchampioncheeseandenjoyingaglassofwine

Monday10March2008

Modern arts in the Zentrum Paul Klee1900ndash2100CostincludedinregistrationfeeGuidedtouronrequestCHF8~EUR5

On20thJune2005theZentrumPaulKleeopeneditsdoorstoartloversfromallovertheworldAttheheartofthisnewculturalinstitutionisthelifeandworkofthepainterPaulKlee(1879ndash1940)TodayPaulKleewhowasalsoamusicianteacherandpoetranksasoneofthemostsignificantartistsofthe20thcenturyTheZentrumPaulKleeinBernwheretheartistspenthalfhislifeisamonumentofinternationalrenownandatributetoPaulKleehimselfYouwillhavetheoppor-tunityofmarvellingattheexhibitiontotheaccompanimentofamazingsounds

copyKOSSMPSMV

copyTerenceDuFresneBernTourismus

FotoSilvioBruumlgger

copyZentrumPaulKlee

13

Wednesday12March2008

Symposium dinner on the Gurten 1900ndash2300Costincludedinregistrationfee

Thereareoccasionswhen itwouldnotdo togive toomuchawayTheSym-posium dinner is one such occasion Just look forward to an unforgettableevening

Thursday13March2008

Agroscope Liebefeld-Posieux Research Station ALP 1400ndash1900Costincludedinregistrationfee

Aftera light lunchyouwillbetakenonatourofALP InsightsgainedfromtheSymposiumwillthenbediscussedinaninnovationworkshopThereisalsoanopportunityforIDFbusinessmeetingsPleasecontacttheorganizersifyouwanttotakeadvantageofthis

Friday14March2008

Excursion to Grindelwald 0800ndash2000Costdependingonactivity

GrindelwaldisoneofthetopwintersportsresortsItissurroundedbyimpressive4000-metrepeaksandprovidesaccesstoanunspoiltlandscapethatpromisesnotonlyrecuperationandrelaxationbutalsoentertainmentandadventureYoucanchoosebetween

ndash skiingCHF130~EUR79ndash JungfraujochTopofEuropeCHF195~EUR119ndash snowshoeexpeditionCHF172~EUR115ndash bustriponlyCHF52~EUR30

Skirentalnotincluded(optionalCHF45~EUR28) Minimum6participants

copyGrindelwaldTourismus

copyOlivierBlochALP

copyGurtenndashParkimGruumlnen

Register now

wwwcheese2008ch

general InformatIon

BernBernisacityofcontrastsUNESCOWorldCulturalHeritagesitepresentingitselfinitstraditionalbeautyaswellasmoderncapitalofferingculturalhighlightsneweventsitesandacomprehensiveselectionofservicesfortouristswhichmeetthehigheststandards

TheOldTownofBernhasoneofthelongestlsquoweatherproofrsquoshoppingmallsinEuropeunderitssixkilometresofcoveredarcadesThemediaevalatmospherewithshopsinthecellarvaultsmustbeunique

TherearemanymuseumstheatreslandmarkscafeacutesrestaurantsandshopsndashnottomentiontheweeklymarketndashallofwhichcanbeeasilyreachedonfootButBernisalsothecapitalofSwitzerlandsothereyouwillfindtheParliamentBuildingfromwhereSwitzerlandisgovernedTheimposingbuildingisrightattheheartoftheOldTownBernisbuiltonapeninsulaformedbyameanderoftheAareriveranditiscentrallylocatedandeasytoreachThismakesitanidealstartingpointfromwhichyoucandiscoverthewholeofSwitzerlandbytakingdaytripsMoreinformationonthewebsitewwwberninfocom

VenueTheSymposiumwillbeheldatBEAbernexpointhenorthofthecityPlansandmapsoftheexhibitionsiteareavailableatwwwbeaexpochYoucanreachthisdestinationbytramroute9within12minutesfromBernmainrailwaystation

LanguageOfficiallanguageoftheSymposiumisEnglishTranslationwillnotbeprovided

SecretariatAgroscopeLiebefeld-PosieuxResearchStationALP EmailadelheidboschungalpadminchAttnAdelheidBoschung Tel+41264077254Schwarzenburgstrasse161 Fax+412640773003003Bern wwwcheese2008ch

RegistrationRegistrationcanbemadeonlineonlywwwcheese2008ch

Registration deskDuringtheSymposiumthesecretariatandtheregistrationdeskwillbelocatedatBEAbernexpoMonday10MarchtoWednesday12March 0800ndash1800Thursday13March 0800ndash1300

Registration fee Earlyregistration Lateregistration Paymentuntil14December2007 Paymentafter14December2007

Presenters CHF730~EUR440 CHF890~EUR540General CHF890~EUR540 CHF1060~EUR640Students(limitednumber) CHF230~EUR140 CHF395~EUR240Accompanyingpersons CHF250~EUR150 CHF250~EUR150

Personswhoaredeliveringanoralorposterpresentation(oneauthorperpresentationonly) StudentsmustprovideasignedletterfromheadoftheirdepartmentattestingtheirstatusAllpricesinEurosareindicativeonlyTheinvoiceisissuedinSwissfrancs(CHF)

Sunday9March2008

Visit to a typical Swiss village cheese maker800ndash1500CostCHF17~EUR10

TraditionalSwisscheesesareproducedinmodernvillagecheesedairiesYouwilltravelbycoachthroughbeautifulscenerytoatypicalvillagecheesedairyAgoodlunchisincludedintheprice

soCIal eVents

Sunday9March2008

Guided city tour1500ndash1700CostCHF18~EUR11(minimum20participants)

TheOldTownofBernhasbeenfeaturedinthelistofUNESCOWorldHeritagesites since1983 Take a look around this fabulous cultural site and enjoy thecharmofthecoveredarcadescobbledstreetsanddecoratedfacades

Sunday9March2008

Welcome reception in the Town Hall1800ndash2100Costincludedinregistrationfee

TheTownHallwasbuilt between1406and1416 In its longexistence it hassurvivedtheBurgundianWarsReformationandRevolutionTothisdayitistheseatofthecantonalgovernmentAtthereceptionyouwillbewelcomedbytheMayorofBernandtheDirectorofALPYouwillalsohavetheopportunityofsamplingtheworldchampioncheeseandenjoyingaglassofwine

Monday10March2008

Modern arts in the Zentrum Paul Klee1900ndash2100CostincludedinregistrationfeeGuidedtouronrequestCHF8~EUR5

On20thJune2005theZentrumPaulKleeopeneditsdoorstoartloversfromallovertheworldAttheheartofthisnewculturalinstitutionisthelifeandworkofthepainterPaulKlee(1879ndash1940)TodayPaulKleewhowasalsoamusicianteacherandpoetranksasoneofthemostsignificantartistsofthe20thcenturyTheZentrumPaulKleeinBernwheretheartistspenthalfhislifeisamonumentofinternationalrenownandatributetoPaulKleehimselfYouwillhavetheoppor-tunityofmarvellingattheexhibitiontotheaccompanimentofamazingsounds

copyKOSSMPSMV

copyTerenceDuFresneBernTourismus

FotoSilvioBruumlgger

copyZentrumPaulKlee

13

Wednesday12March2008

Symposium dinner on the Gurten 1900ndash2300Costincludedinregistrationfee

Thereareoccasionswhen itwouldnotdo togive toomuchawayTheSym-posium dinner is one such occasion Just look forward to an unforgettableevening

Thursday13March2008

Agroscope Liebefeld-Posieux Research Station ALP 1400ndash1900Costincludedinregistrationfee

Aftera light lunchyouwillbetakenonatourofALP InsightsgainedfromtheSymposiumwillthenbediscussedinaninnovationworkshopThereisalsoanopportunityforIDFbusinessmeetingsPleasecontacttheorganizersifyouwanttotakeadvantageofthis

Friday14March2008

Excursion to Grindelwald 0800ndash2000Costdependingonactivity

GrindelwaldisoneofthetopwintersportsresortsItissurroundedbyimpressive4000-metrepeaksandprovidesaccesstoanunspoiltlandscapethatpromisesnotonlyrecuperationandrelaxationbutalsoentertainmentandadventureYoucanchoosebetween

ndash skiingCHF130~EUR79ndash JungfraujochTopofEuropeCHF195~EUR119ndash snowshoeexpeditionCHF172~EUR115ndash bustriponlyCHF52~EUR30

Skirentalnotincluded(optionalCHF45~EUR28) Minimum6participants

copyGrindelwaldTourismus

copyOlivierBlochALP

copyGurtenndashParkimGruumlnen

Register now

wwwcheese2008ch

general InformatIon

BernBernisacityofcontrastsUNESCOWorldCulturalHeritagesitepresentingitselfinitstraditionalbeautyaswellasmoderncapitalofferingculturalhighlightsneweventsitesandacomprehensiveselectionofservicesfortouristswhichmeetthehigheststandards

TheOldTownofBernhasoneofthelongestlsquoweatherproofrsquoshoppingmallsinEuropeunderitssixkilometresofcoveredarcadesThemediaevalatmospherewithshopsinthecellarvaultsmustbeunique

TherearemanymuseumstheatreslandmarkscafeacutesrestaurantsandshopsndashnottomentiontheweeklymarketndashallofwhichcanbeeasilyreachedonfootButBernisalsothecapitalofSwitzerlandsothereyouwillfindtheParliamentBuildingfromwhereSwitzerlandisgovernedTheimposingbuildingisrightattheheartoftheOldTownBernisbuiltonapeninsulaformedbyameanderoftheAareriveranditiscentrallylocatedandeasytoreachThismakesitanidealstartingpointfromwhichyoucandiscoverthewholeofSwitzerlandbytakingdaytripsMoreinformationonthewebsitewwwberninfocom

VenueTheSymposiumwillbeheldatBEAbernexpointhenorthofthecityPlansandmapsoftheexhibitionsiteareavailableatwwwbeaexpochYoucanreachthisdestinationbytramroute9within12minutesfromBernmainrailwaystation

LanguageOfficiallanguageoftheSymposiumisEnglishTranslationwillnotbeprovided

SecretariatAgroscopeLiebefeld-PosieuxResearchStationALP EmailadelheidboschungalpadminchAttnAdelheidBoschung Tel+41264077254Schwarzenburgstrasse161 Fax+412640773003003Bern wwwcheese2008ch

RegistrationRegistrationcanbemadeonlineonlywwwcheese2008ch

Registration deskDuringtheSymposiumthesecretariatandtheregistrationdeskwillbelocatedatBEAbernexpoMonday10MarchtoWednesday12March 0800ndash1800Thursday13March 0800ndash1300

Registration fee Earlyregistration Lateregistration Paymentuntil14December2007 Paymentafter14December2007

Presenters CHF730~EUR440 CHF890~EUR540General CHF890~EUR540 CHF1060~EUR640Students(limitednumber) CHF230~EUR140 CHF395~EUR240Accompanyingpersons CHF250~EUR150 CHF250~EUR150

Personswhoaredeliveringanoralorposterpresentation(oneauthorperpresentationonly) StudentsmustprovideasignedletterfromheadoftheirdepartmentattestingtheirstatusAllpricesinEurosareindicativeonlyTheinvoiceisissuedinSwissfrancs(CHF)

13

Wednesday12March2008

Symposium dinner on the Gurten 1900ndash2300Costincludedinregistrationfee

Thereareoccasionswhen itwouldnotdo togive toomuchawayTheSym-posium dinner is one such occasion Just look forward to an unforgettableevening

Thursday13March2008

Agroscope Liebefeld-Posieux Research Station ALP 1400ndash1900Costincludedinregistrationfee

Aftera light lunchyouwillbetakenonatourofALP InsightsgainedfromtheSymposiumwillthenbediscussedinaninnovationworkshopThereisalsoanopportunityforIDFbusinessmeetingsPleasecontacttheorganizersifyouwanttotakeadvantageofthis

Friday14March2008

Excursion to Grindelwald 0800ndash2000Costdependingonactivity

GrindelwaldisoneofthetopwintersportsresortsItissurroundedbyimpressive4000-metrepeaksandprovidesaccesstoanunspoiltlandscapethatpromisesnotonlyrecuperationandrelaxationbutalsoentertainmentandadventureYoucanchoosebetween

ndash skiingCHF130~EUR79ndash JungfraujochTopofEuropeCHF195~EUR119ndash snowshoeexpeditionCHF172~EUR115ndash bustriponlyCHF52~EUR30

Skirentalnotincluded(optionalCHF45~EUR28) Minimum6participants

copyGrindelwaldTourismus

copyOlivierBlochALP

copyGurtenndashParkimGruumlnen

Register now

wwwcheese2008ch

general InformatIon

BernBernisacityofcontrastsUNESCOWorldCulturalHeritagesitepresentingitselfinitstraditionalbeautyaswellasmoderncapitalofferingculturalhighlightsneweventsitesandacomprehensiveselectionofservicesfortouristswhichmeetthehigheststandards

TheOldTownofBernhasoneofthelongestlsquoweatherproofrsquoshoppingmallsinEuropeunderitssixkilometresofcoveredarcadesThemediaevalatmospherewithshopsinthecellarvaultsmustbeunique

TherearemanymuseumstheatreslandmarkscafeacutesrestaurantsandshopsndashnottomentiontheweeklymarketndashallofwhichcanbeeasilyreachedonfootButBernisalsothecapitalofSwitzerlandsothereyouwillfindtheParliamentBuildingfromwhereSwitzerlandisgovernedTheimposingbuildingisrightattheheartoftheOldTownBernisbuiltonapeninsulaformedbyameanderoftheAareriveranditiscentrallylocatedandeasytoreachThismakesitanidealstartingpointfromwhichyoucandiscoverthewholeofSwitzerlandbytakingdaytripsMoreinformationonthewebsitewwwberninfocom

VenueTheSymposiumwillbeheldatBEAbernexpointhenorthofthecityPlansandmapsoftheexhibitionsiteareavailableatwwwbeaexpochYoucanreachthisdestinationbytramroute9within12minutesfromBernmainrailwaystation

LanguageOfficiallanguageoftheSymposiumisEnglishTranslationwillnotbeprovided

SecretariatAgroscopeLiebefeld-PosieuxResearchStationALP EmailadelheidboschungalpadminchAttnAdelheidBoschung Tel+41264077254Schwarzenburgstrasse161 Fax+412640773003003Bern wwwcheese2008ch

RegistrationRegistrationcanbemadeonlineonlywwwcheese2008ch

Registration deskDuringtheSymposiumthesecretariatandtheregistrationdeskwillbelocatedatBEAbernexpoMonday10MarchtoWednesday12March 0800ndash1800Thursday13March 0800ndash1300

Registration fee Earlyregistration Lateregistration Paymentuntil14December2007 Paymentafter14December2007

Presenters CHF730~EUR440 CHF890~EUR540General CHF890~EUR540 CHF1060~EUR640Students(limitednumber) CHF230~EUR140 CHF395~EUR240Accompanyingpersons CHF250~EUR150 CHF250~EUR150

Personswhoaredeliveringanoralorposterpresentation(oneauthorperpresentationonly) StudentsmustprovideasignedletterfromheadoftheirdepartmentattestingtheirstatusAllpricesinEurosareindicativeonlyTheinvoiceisissuedinSwissfrancs(CHF)

Register now

wwwcheese2008ch

general InformatIon

BernBernisacityofcontrastsUNESCOWorldCulturalHeritagesitepresentingitselfinitstraditionalbeautyaswellasmoderncapitalofferingculturalhighlightsneweventsitesandacomprehensiveselectionofservicesfortouristswhichmeetthehigheststandards

TheOldTownofBernhasoneofthelongestlsquoweatherproofrsquoshoppingmallsinEuropeunderitssixkilometresofcoveredarcadesThemediaevalatmospherewithshopsinthecellarvaultsmustbeunique

TherearemanymuseumstheatreslandmarkscafeacutesrestaurantsandshopsndashnottomentiontheweeklymarketndashallofwhichcanbeeasilyreachedonfootButBernisalsothecapitalofSwitzerlandsothereyouwillfindtheParliamentBuildingfromwhereSwitzerlandisgovernedTheimposingbuildingisrightattheheartoftheOldTownBernisbuiltonapeninsulaformedbyameanderoftheAareriveranditiscentrallylocatedandeasytoreachThismakesitanidealstartingpointfromwhichyoucandiscoverthewholeofSwitzerlandbytakingdaytripsMoreinformationonthewebsitewwwberninfocom

VenueTheSymposiumwillbeheldatBEAbernexpointhenorthofthecityPlansandmapsoftheexhibitionsiteareavailableatwwwbeaexpochYoucanreachthisdestinationbytramroute9within12minutesfromBernmainrailwaystation

LanguageOfficiallanguageoftheSymposiumisEnglishTranslationwillnotbeprovided

SecretariatAgroscopeLiebefeld-PosieuxResearchStationALP EmailadelheidboschungalpadminchAttnAdelheidBoschung Tel+41264077254Schwarzenburgstrasse161 Fax+412640773003003Bern wwwcheese2008ch

RegistrationRegistrationcanbemadeonlineonlywwwcheese2008ch

Registration deskDuringtheSymposiumthesecretariatandtheregistrationdeskwillbelocatedatBEAbernexpoMonday10MarchtoWednesday12March 0800ndash1800Thursday13March 0800ndash1300

Registration fee Earlyregistration Lateregistration Paymentuntil14December2007 Paymentafter14December2007

Presenters CHF730~EUR440 CHF890~EUR540General CHF890~EUR540 CHF1060~EUR640Students(limitednumber) CHF230~EUR140 CHF395~EUR240Accompanyingpersons CHF250~EUR150 CHF250~EUR150

Personswhoaredeliveringanoralorposterpresentation(oneauthorperpresentationonly) StudentsmustprovideasignedletterfromheadoftheirdepartmentattestingtheirstatusAllpricesinEurosareindicativeonlyTheinvoiceisissuedinSwissfrancs(CHF)

15

Registration fee covers Registration fee of accompanying persons coversbull admissiontothescientificandpostersessions bullwelcomereceptiononSunday9Marchbull Symposiumkitinclprogrammeandbookofabstracts bullZentrumPaulKleeonMonday10Marchbull refreshmentatbreaks bullSymposiumdinneronWednesday12Marchbull lunchonMondayTuesdayandWednesdaybullwelcomereceptiononSunday9Marchbull ZentrumPaulKleeonMonday10Marchbull SymposiumdinneronWednesday12March

PaymentPaymentmustbeperformedwithcreditcardPleaseusetheonlinetoolonwwwcheese2008chYourcreditcardwillbechargedinSwissfrancs(CHF)byourCongressSecretariatlsquoBernIncomingGmbHLTITOURSrsquo

Cancellation of registration and refundsAnycancellationmustbenotifiedinwritingtoBernIncomingGmbHinfobern-IncomingchTheregistrationfeewillberefundedafterthedeductionof50ifparticipationiscancelledpriorto21February2008Norefundwillbepossibleafterthisdatebutcompletedocumentationwillbesenttotheaddressofthedelegate

Accommodation and tours programmeAccommodationisavailableinhotelsofdifferentpricelevelsPleaseusethewebsitewwwcheese2008chforthehotelreservationHotelexpensesarepaiddirectlytothehotelmanagementUsethereservationtoolonthewebsitefortheselectionoftours

Visa requirements for SwitzerlandForinformationaboutvisaregulationsforSwitzerlandpleaseconsultwwwbfmadminch

InsuranceTheorganizingcommitteecannotacceptanyliabilityforpersonalinjuriesorlossordamageofpropertybelongingtoSymposiumparticipantsandaccompanyingpersonsKindlycheckyourpersonalinsuranceathome

ClimateTheweather inMarch is usually nicebut unpredictableSpring is on itsway toSwitzerlandbut thewinter is not fully overWerecommendwarmclothes(especiallyforthetourtoGrindelwald)Temperaturesarebetween0and10degCIfyouchoosethetriptotheJungfraujochndashTopofEuropendash10tondash20degC

ElectricityInSwitzerlandtheelectricitysupplyis230V50HzYouneedaspecialadapterfortheplugs

TransportBernthefederalcapitalissituatedintheheartofSwitzerlandwhichinturnliesatthecentreofEuropeThankstoitscentrallocationBerniseasilyaccessibleandafavouritestartingpointfortripsandexcursionstotheAlpstheBerneseOberlandtheSwissMittelland(EmmentalSeeland)theJuraLakeGenevaanditssurroundingscentralSwitzerlandandtheValaisAnad-ditionalattractionofBernasyourbaseisthatitispossibletodiscovervirtuallythewholeofSwitzerlandonadayorhalf-dayex-cursion

AirportsBernislocatedbetweentheinternationalairportsofZurich(Unique)Geneva-CointrinandBasel-MulhouseThedistancefromallthreeairportsis100to150kmBernalsohasasmallinternationalairportwithflightsservinganumberofEuropeancities(pleaseconsultyourtravelagent)

RailwaysTheairportsinZurichandGenevahavetheirownrailwaystationsTrainswilltakeyoudirectlytothecentreofBerninjustoveronehourAskyouragentforatrainticketwhenyoubookyourflightFortheSwissRailwaystimetableandticketpricesconsultwwwsbbch

TogetthemostoutofrailtraveltakeadvantageofthelsquoSwissTravelSystemrsquoaspecialproductofferedbytherailwayItisthenicestandmostcomfortablewaytodiscoverSwitzerland(withBernasastartingpoint)TheexcellentvaluelsquoSwissTravelSystemrsquooffersyoutheSwissPassSwissCardandSwissTransferTicketprovidingadiscountedtravelbyacombinationoftrainpostbusandboatMoreinformationunderwwwswisstravelsystemch

By carAccessbyyourownvehicleorbyhirecarrentedattheairportisstraightforwardTheSymposiumvenueisjustafewhundredmetresfromtheA1A12A6motorwayjunctionPleaseleavethehighwayatBernWankdorfandfollowthesignstoBEAbernexpoThereareplentyofparkingspacesToplanyourjourneyvisitwwwmap24ch

Taxi PublictaxiranksareonCasinoplatzandattherailwaystationTel+41313111818

City transportation (Libero)Youenjoyunlimited travelon thepublic transportationsystem in theCityofBernand thesurrounding region (zones1011)ThisticketisthecheapestwaytogettotheSymposiumandallsocialevents(excludingthetriptoGrindelwaldonFriday)Pleasemakethereservationfortheticketdirectlyonwwwcheese2008ch

1day CHF8~EUR52days CHF13~EUR83days CHF17~EUR114days CHF22~EUR145days CHF26~EUR176days CHF30~EUR207days CHF35~EUR228days CHF40~EUR24

CIty map

17

Baumlren

Bern

Kreuz

Allegro

National

Astoria

Ador

Railwaystation

Zytglogge(ClockTower)

Rathaus(TownHall)

Gurten(Bernrsquoslsquoownmountainrsquo)

AgroscopeLiebefeld-PosieuxResearchStationALP

ZentrumPaulKlee

ConventioncentreBEAbernexpo

Places of interest

NovotelIbisEtap

Hotels

busline10stoplsquoEigerplatzrsquo

tramwayline9stoplsquoGurtenbahnrsquochangetoGurtenbahn

busline10stoplsquoStationLiebefeldrsquo

tramwayline9terminus

withinwalkingdistance

busline12terminus

copyBernTourismus

copyBernTourismus

sponsors and partners

Thefollowingpartnersandsponsorssupportthe5thIDFSymposiumonCheeseRipeningThankyou

Main sponsor

Sponsors

SchweizerischeVereinigungzurFoumlrderungderAOC-IGPEffingerstrasse16CH-3008Bernwwwaoc-igpch

EmmentalerSwitzerlandKapellenstrasse28CH-3001Bernwwwemmentalerch

FROMARTESchwarztorstrasse26CH-3001Bernwwwfromartech

FederalOfficeforAgricultureFOAGMattenhofstrasse5CH-3003Bernwwwblwadminch

EmmiSchweizAGHabsburgerstrasse12CH-6002Luzernwwwemmich

sponsors and partners

Thefollowingpartnersandsponsorssupportthe5thIDFSymposiumonCheeseRipeningThankyou

Main sponsor

Sponsors

SchweizerischeVereinigungzurFoumlrderungderAOC-IGPEffingerstrasse16CH-3008Bernwwwaoc-igpch

EmmentalerSwitzerlandKapellenstrasse28CH-3001Bernwwwemmentalerch

FROMARTESchwarztorstrasse26CH-3001Bernwwwfromartech

FederalOfficeforAgricultureFOAGMattenhofstrasse5CH-3003Bernwwwblwadminch

EmmiSchweizAGHabsburgerstrasse12CH-6002Luzernwwwemmich

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Partners

ChrHansenBoslashgeAlleacute10ndash12DK-2970Hoslashrsholmwwwchr-hansencom

DSMFoodSpecialtiesDairyIngredientsDE-40547Duumlsseldorfwwwdsmcom

DANISCOASDK-8220Brabandwwwdaniscocom

SchweizerMilchproduzentenWeststrasse10CH-3000Bern6wwwswissmilkch

HOCHDORFHOLDINGAGCH-6281Hochdorfwwwhochdorfcom

InterprofessionduGruyegravereCH-1663Gruyegravereswwwgruyerecom

RacletteSuisseOfficeforSwissRacletteCheeseCH-3000Bern6wwwraclette-suissech

SOTilsiterSwitzerlandGmbHDunantstrasse10CH-8570Weinfeldenwwwtilsiterch

HF-FinnatecGmbHMurtenstrasse116Postfach18CH-3202Frauenkappelenwwwhf-finnateccom

TetraPak(Schweiz)AGOberfeldstrasse20CH-8302Klotenwwwtetrapakcomsuisse

SwitzerlandCheeseMarketingBrunnmattstrasse21CH-3011Bernwwwswitzerland-cheesecom

CasAlpSortenorganisationBernerAlp-undHobelkaumlseAOCCH-3702Hondrichwwwcasalpch

We are looking forward

to welcoming youin Bern

Contact

UeliBuumltikofer(uelibuetikoferalpadminch)RetoBurkhardt(retoburkhardtalpadminch)Hans-PeterBachmann(hans-peterbachmannalpadminch)Johann(johanncheese2008ch)

AgroscopeLiebefeld-PosieuxResearchStationALPSchwarzenburgstrasse161CH-3003BernTel+41264077254fax+41264077300wwwalpadminch