High land milk fat produced on swiss alps during summer months contains significantly higher amounts of unsaturated fatty acids than common summer milk fat. Also conjugated cis/trans linoleic acids and ?-3 fatty acids contents are markedly higher. This result obtained in a single alp study a few years ago could be confirmed in a follow-up work. Results of milk fat analysis from different swiss alpine regions proved to be even more interesting than the primary one. Nevertheless it has to be recognised that there is a great variation among high land milk fat, probably due to rather different plant populations on swiss alps.
Metschnikowia pulcherrima is a naturally occurring yeast with applications in agriculture, the food industry and biotechnology. Agroscope is investigating this yeast in particular with regard to biocontrol applications in plant protection.
Soya-, cereal-, seed- or nut-based plant drinks are consumed increasingly frequently as milk substitutes. Agroscope researchers have studied the macro- and micronutrients in these drinks and have identified major differences between the plant drinks themselves as well as in comparison with milk.
Cheese varieties from Switzerland are characterised according to various criteria. Agroscope analysed the free volatile carboxylic acids in ten cheese varieties and demonstrated that the latter are suitable for characterisation and differentiation.