Pasteurized cream with 260, 290, 320 and 350 g/kg fat content was treated by high pressure in the range between 300 and 800 MPa. Whipping properties of cream with fat content < 320 g/kg was better after pressurization. The whipping time was 15 to 25 % shorter and loss of serum was lower. This is probably due to better crystallization of milk fat.<br>Best results were obtained with pressure between 500 and 600 MPa and a holding time between 1 and 2 minutes. longer holding time and/or higher pressure induced a higher denaturation rate of whey protein. longer whipping time and a destabilisation of whipped cream were the negative results. A treatment at lower pressure (< 400 MPa) had no significant effect on whipping properties of cream.
Plants and microorganisms can perceive and respond to sound waves. In a review of the literature, Agroscope analysed various publications on this topic. The studies show that sound can lead to positive effects on physiology in the form of improved growth, development and disease resistance.
The war in Ukraine, dry spells and droughts followed by heavy rainfall and flooding are major challenges for our food systems. But the problems that they bring to light are nothing new – and solutions are already to hand.
Biogenic amines in foods represent a health risk. Researchers from Agroscope and INRAE investigated the formation of these undesirable substances in raclette cheeses by the bacterium Morganella morganii.