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Despite the well-established consensus within the Swedish parliament regarding the benefits of trade with China while at the same time promoting democracy, an unexpected change arose in June 2023, when a united Swedish parliament adopted a report that identified China as a threat to Swedish interests. Consequently, this thesis seeks to address the research question: Can the Swedish political elite's changed attitude towards China be understood through the theory of ontological security? Employing a framework established in Robert J. Steele's interpretation of the ontological security theory, this thesis aims to understand this shift in attitude through a discourse analysis. By analyzing parliamentary bills, documents, and speeches delivered by the Swedish political elite, the analysis reveals a gradual transformation in the attitudes of Swedish Members of Parliament. This transformation is traced back to the prolonged imprisonment of Gui Minhai and the appointment of a new Chinese ambassador in 2017. The findings suggest that Sweden's altered stance towards China serves the purpose of reinforcing biographical narratives and safeguarding Swedish ontological security. In conclusion, this thesis presents one possible understanding of why Sweden adopted a harsher attitude against China.

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Humans have been using milk from cattle for at least 10 000 years. During millennia, techniques for the refinery of milk to cheese have evolved resulting in the transition from small scale local production to the industrialized manufacture seen today. A problem faced today is the occurrence of dairy spoilage yeasts, of whom species belonging to the genus Candida is most prevalent. Methods to combat spoilage fungi involves the use of chemical preservatives, of which salts of sorbic acid are widely used. In water, the sorbate ion accepts a proton from the oxonium ion resulting in the formation of sorbic acid. Sorbic acid can diffuse into and over cellular membranes of yeasts, where it disrupts a range of functions. The most important being the disruption of proteins located in the mitochondrial membranes, resulting in an inhibition of the respiratory chain. The process of salting cheese is usually done by submersion in brine. The brine used is home to a diverse microflora, sometimes comprising said yeasts. The purpose of this work was to develop a method to investigate whether a reduced use of potassium sorbate in brine is possible. Two methods were developed, one where yeast was inoculated into different concentrations of potassium sorbate. The other used yeast in suspension derived from a simulated brining tank. The results showed that the simulated brining tank worked better, and a potential reduction to 1/3 of the current use of sorbate is possible. However, the experimental basis for this conclusion, even though supported by previous studies, is weak.