Mycoplasma (M.) bovis was identified and reported in Austria as agent of infection and disease in cattle only once, namely in 2005 associated with a case of mastitis in a smallholding, but in 2007 it ...unexpectedly emerged as the cause of a devastating disease outbreak in a dairy herd of 100 individuals and spill over infection to pigs, both kept on the same mountain pasture. In 2008, M. bovis remained endemic at a low level in this region followed by the re-emergence of the agent in 2009 and a dramatic spread of the disease to further Alpine areas and their foothills in 2010 and 2011. From these outbreaks, a total of 94 M. bovis isolates including 7 porcine isolates were selected for genotyping. Two molecular tools, randomly amplified polymorphic DNA (RAPD) analysis and multi-locus variable number of tandem-repeat analysis (MLVA) were chosen to identify strain types involved in these outbreaks and to trace routes of infection and dynamics of dissemination. With both typing methods, the majority of Alpine isolates (96.8%) recovered over time from different areas and hosts was clustered into one group exhibiting a unique and indistinguishable profile which significantly differed from those of geographically unrelated strains including the type strain PG45 and 3 Alpine isolates which suddenly appeared and disappeared in 2009. Stability of the unique profile strongly indicated that a single M. bovis strain initiated the outbreak in 2007, crossed the host species barrier by infecting pigs, re-emerged in 2009 and became widespread in the Austrian Alps in 2010 and 2011. The remarkable dissemination and persistence of a single and unique M. bovis strain may reflect peculiarities of dairy management practices in the Alps based on Alpine transhumance and cooperative use of mountain pastures. As the source of the outbreak strain remains unknown, the findings of this study underscore the importance of continuous surveillance by monitoring further spread and persistence of M. bovis infections for effective control to minimize losses in Alpine dairy farming.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
In einer Almhütte gießt der Senn Rahm in das trommelförmige Butterfaß. Das Butterfaß wird elektromechanisch angetrieben und dreht sich um eine horizontale Mittelachse. Die fertige Butter wird in ...klarem Wasser durchgeknetet, mit einer Model geformt und in Papier verpackt.
In an Alpine hut, the Alpine dairyman pours cream into the barrel-shaped butter churn. The butter churn is driven electromechanically and rotates around a horizontal central axle. The finished butter is kneaded in clear water, form with a wooden butter mould and packed in paper.
Heu, das aus einer verschneiten Blockhütte herausgezogen wurde, wird gebündelt, auf Farkel verladen und mit Hilfe von losen Kufen zum Waldrand gezogen. Am Steilhang werden die Kufen herausgezogen, um ...eine Bremswirkung zu erreichen. Unten angekommen, wird das Heu auf Schlitten umgeladen und zum Hof gebracht.
Farmers move to an Alpine pasture to get hay from a block hut. On arrival there the hut is opened. They hay is being bundles and dragged on a Farkel (sort of wooden sledge) to the end of the forest. For the transport movable skids are important. Downwards steep slopes the hay bundles must be braked. Where the slopes are less steep skids are used to reduce the braking effect. At the end of the forest the hay is loaded onto bigger sledges and taken to the farmerhouse.
In einer Almhütte wird in einem Kessel über der offenen Feuerstelle Milch erhitzt und durch Zugabe von Lab und Kultur zum Gerinnen gebracht. Die so entstandene Käsemasse wird in eine Form gefüllt und ...etwa 24 Stunden gepreßt. Bevor der Käse in ein Salzbad gelegt wird, lagert er ca. 12 Stunden im Keller.
In an Alpine hut milk is heated in a kettle above an open fire and made to curdle by adding rennin and cultures. The cheese mass that is thus formed is filled into a mould and pressed for approximately 24 hours. Before the cheese is placed in a saline bath, it is stored for approximately 12 hours in a cellar.
Auf der offenen Feuerstelle in einer Almhütte erhitzt die Bäuerin Milch in einem großen Kupferkessel, der an einem Schwenkarm hängt. Durch Zugabe von Labpulver und Salz wird die Milch zum Gerinnen ...gebracht. Nach Abschöpfen des Käsewassers wird die Käsemasse in eine Holzform gefüllt, festgedrückt und mit Steinen beschwert. Bevor die überstehenden Ränder des fertigen Käses abgeschnitten werden, wird er mit Salz eingerieben.
On an Alpine farm in St. Magdalena (South Tyrol) the farmer's wife makes cheese: She pours milk into a large copper vessel hanging on a turning arm over the hearth and heats it. As rennet she uses a powder mixed water and a pinch of salt. She stirs the milk continuously and watches the temperature. At 40-50°C she adds two thirds of the rennet and reduces the heat. After a certain time she breaks the curdled milk with a whisk and adds the remaining rennet. Finally she skims the whey and packs the curd into the mould, placing on the lid stones to press the cheese. - Salt is rubbed into the surfaces of the shaped young cheese, overlapping edges are cut, and the cheese is stored in a cheese-room.
Auf der offenen Feuerstelle in einer Almhütte wird in einer Pfanne Plente aus Butter, Salz, Wasser und Maismehl unter ständigem Rühren zubereitet. Auf dem heißen Brei werden Butter und Käse verteilt. ...Nach einem Gebet beginnt das gemeinsame Mahl, indem jeder mit seinem Löffel in die Pfanne (die auf einem hölzernen Pfannenhalter auf den Tisch kommt) nach Plente und in eine gemeinsame Schüssel nach Milch greift.
One of the ordinary dishes in the Gsies valley is a maize-pap called plente. Plente is cooked in a pan set on the fireplace in the centre of the Alpine dairy-farm. Butter is melted and salt and water are added. Then maize-flour is mixed in the water, stirred and boiled into a pap. To achieve a better detaching of the crust of the pap, the edge of the pan is repeatedly smeared with run butter. Finally pats of butter and cheese are distributed on the hot pap. The pan is set in a wooden pan-holder and put on the table with bowls of milk. After praying everybody begins to eat, dipping his spoon into the pan of plente and into the bowl of milk.
Auf der offenen Feuerstelle in einer Almhütte werden in einem großen Kupferkessel Milch und Molke zum Gerinnen gebracht. Der Topfen wird abgeschöpft und in Holzschalen gelegt, bis die Molke ...abgeflossen ist. Der fertige Topfen wird dann mit Kümmel und Anis verknetet und in faustgroßen, kegelförmigen Klumpen auf ein Holzbrett gestellt.
A large copper vessel with milk is hanging over the fireplace in an alpine dairy-hut. After removing impurities the milk is covered and heated. When the milk is near the boiling point, whey is added and little by little the milk, constantly controlled with the wooden ladle, is coagulated by stirring, adding more whey and regulating the temperature of the fire. Finally a little cold water is added. The curd is then taken out of the vessel and placed into wooden bowls to run the whey off. The whey remaining in the vessel is poured in a wooden bucket and stored. The curd is kneaded with caraway seed and anis and shaped on a wooden board into conical lumps big as a fist.
Weg der Herden: Windbachtal, Krimmler Tauern (2634 m), Ahrntal. Übernachtung in Prettau. Beim Klammwirt (St. Peter) werden den Kühen Glocken umgehängt, und der Leitkuh wird ein Kranz auf den Kopf ...gebunden. Am Nachmittag des zweiten Tages treffen die Herden auf den heimatlichen Höfen ein. Abends laden dann die Hofleute Freunde und Nachbarn zum "Kühkemma" ein.
Route of the herds: Windbachtal, Krimmler Tauern (2634 m), Ahrntal. Overnight stay at Prettau. Cowbells are put on and the leading cow is decorated with a crown. In the afternoon of the second day the herds arrive at the farms. In the evening the farmers invite their friends and neighbours.
Heuernte auf einer Hochalm im Gsiestal: Dengeln und Wetzen der Sense, Mähen, Wenden, Zusammenrechen; Eintragen des Heubündels auf dem Kopf. Kochen von Brennsuppe auf einer offenen Feuerstelle. ...Verhaltensweisen beim Gebet und beim gemeinsamen Essen.
Hay-harvesting on a high alpine pasture in the Gsies valley with all operations belonging to it: mowing the grass, sharpening and whetting the scythe, tedding and raking the hay, and carrying the hay into the log-cabin. Beside harvesting we also see the behaviour of the workers at meal, preparing the food and saying grace. The film points out the coordination of the works of the different members of the group. Some operations can hardly be carried out without assistance (e. g. the lifting of the hay charge to be carried in).
In St. Jakob (Ahrntal) wird das Vieh vom Ortspfarrer gesegnet (27.5.1963). Auf der langen Talstraße ziehen die Herden taleinwärts nach Prettau. Am Spätnachmittag erreichen sie die Obere Tauernalm; ...dort nächtigen sie. Am nächsten Morgen beginnt der Aufstieg durch Schneefelder zum Tauern. Steil geht der Weg jenseits des 2634 m hohen Joches ins Windbachtal hinunter.
At St. Jakob (Ahrntal) the local priest blesses the cattle (27.5.1963). It takes two days to lead the herds across snowfields up to their Alpine pasture.
