Abstract: A method for smear-ripening a cheese is disclosed. The method includes a step of applying an envelope on a freshly brined cheese which is in direct physical contact with the surface of the cheese and which is permeable for metabolites produced by microorganisms and for microorganisms themselves and for components of the cheese and for gaseous elements, in particular surrounding air, followed by ripening the cheese within the envelope. A cheese obtained by the method is less susceptible to develop an off-odour after storage in a packaging material, in particular an air-tight packaging material, than a comparable cheese that was not produced according to the above method. Furthermore, such cheese typically contains a residual smear layer of not more than 10% of a comparable cheese.

Abstract: The present invention relates to a method for controlling fungal phytopathogens using Galla chinensis preparations, and to a fungicidal composition comprising Galla chinensis in combination with at least one phytologically acceptable adhesive.

Abstract: A new pear variety named ‘CH201’ is distinguished by its crunchy bicolored fruit, which maintains its quality during very long term storage, and its low susceptibility to fire blight.

Abstract: The present invention relates to a new method of establishing the authenticity and origin of dairy products, more specifically to the use of lactic acid bacterial strains having strain-specific insertion sequence elements as tools for marking dairy products (such as cheese) and identification thereof. The invention also extends to new lactic acid bacterial strains, their use in the production of dairy products as well as the dairy products containing these bacterial strains.

Abstract: ‘Ladina’ is a new apple tree produced by a controlled cross of ‘Topaz’ and ‘Fuji’ and selected for its resistance to scab and low susceptibility to powdery mildew and fire blight. ‘Ladina’ apples are obloid in shape, with an attractive solid flush coloration and sweet juicy flesh.

Abstract: The present invention relates to a new method of establishing the authenticity and origin of dairy products, more specifically to the use of lactic acid bacterial strains having strain-specific insertion sequence elements as tools for marking dairy products (such as cheese) and identification thereof. The invention also extends to new lactic acid bacterial strains, their use in the production of dairy products as well as the dairy products containing these bacterial strains.

Abstract: A new ‘Gala’-type apple variety named ‘Galiwa.’ The new variety is distinguished by its large orange-red fruit, high fruit sugar content, and resistance to scab.

Abstract: A new apple tree named ‘Milwa’ is disclosed. The fruit of the new variety is particularly notable for its eating quality and distinctive appearance. The fruit is firm, crunchy, juicy and fully flavored, and takes on a distinctive luminous red coloration as it ripens on the tree. ‘Milwa’ apples maintain favorable texture and firmness during and after long term storage.

Abstract: A new ‘Gala’-type apple variety named ‘CH 101.’ The new variety is distinguished by its large orange-red fruit, high fruit sugar content, and resistance to scab.

Abstract: ‘Ladina’ is a new apple tree produced by a controlled cross of ‘Topaz’ and ‘Fuji’ and selected for its resistance to scab and low susceptibility to powdery mildew and fire blight. ‘Ladina’ apples are obloid in shape, with an attractive solid flush coloration and sweet juicy flesh.

Abstract: A new pear variety named ‘CH201’ is distinguished by its crunchy bicolored fruit, which maintains its quality during very long term storage, and its low susceptibility to fire blight.