Abstract Purpose: The issue that this report addresses revolves around sweep-salting of footways and cycleways. More specifically, it focuses on the fact that large differences in elevation can lead to varying land surface temperatures, which, in turn, complicates winter maintenance when using the sweep-salting method. With Jönköping as basis of study, the aim of this report has been to examine the level of knowledge regarding sweepsalting of footways and cycleways in Sweden, this to show optimization possibilities to a developed sweepsalting in Jönköping, taken into account the height differences prevailing in the city.   Method: To obtain data, structured and semi-structured interviews have been carried out. All the interviews have been done and recorded via telephone calls and the interview questions have been emailed to the respondents in advance. The structured interviews have been targeted at four municipalities and the semi-structured interviews have been targeted at two concerned governmental bodies. Parallel to the interviews, three documents have been subject of analysis: Karlstadslaken by Tomas Stomberg, GCM-handboken published by Trafikverket, and Vinterväghållning och expertsystem – en kunskapsöversikt by Magnus Ljungberg. Findings: Sweep-salting as high winter maintenance method is a complicated task. It should be comprehensive, reliable, and conducted hastily over long distances and fairly large areas. It is a relatively new method and knowledge is, as of yet, limited. In the interviews, it became evident that municipalities largely are self-managing in this matter, but that a desire for more intermunicipal collaboration exists. Primarily, municipalities see the need of a governmental framework on how to conduct sweep-salting most efficiently.  De-icing is not carried out the same way in the north of Sweden as it is in the southern parts of the country. In the north of Sweden, the primary focus is snow clearance, and sweep-salting is only carried out when temperatures allow for it. In the south of Sweden, on the other hand, where temperatures often fluctuate around zero degrees Celsius, and snow quantities are manageable, sweep-salting is more prioritized. Implications: Besides keeping track of aerial and land surface temperatures, it is important to control the dew point, in order to apply the appropriate maintenance methods on the most crucial areas of footways and cycleways, at the right time. It is also important to stay updated on municipalities’ development of sweep-salting. Limitations: The economic aspect of sweepsalting is not considered in this study, neither is the perspective from cyclists nor pedestrians of the results of sweepsalting. The study would probably have reached a better result if more municipalities would have been included. Keywords: Brine, DYS spreader, Height difference, Latitudes, PC path, Plate spreader, Surface temperature, Sweepsalting, VVIS Puck.

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.