Milk fat contains approximately 400 different fatty acids. They can originate directly from the fat of the foodstuffs or the animal tissue, formed either by biohydrogenation in the rumen of the cow or synthesised in the mammary gland. At the present time, the official methods for the determination of fatty acid composition in milk fat allow the determination of approximately 20 fatty acids and the results are expressed as relative percentages. A more modern method which allows the determination of approximately 70 fatty acids and where the results are expressed in absolute values (grams of fatty acid per 100 g fat) has been developed at the FAM. This analytical improvement has yielded new knowledge concerning the modification of milk fat in relation to foodstuffs
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.
Spring J.-L., Reynard J.-S., Verdenal T., Zufferey V., Cléroux M., Dienes-Nagy Á., Bourdin G., Bieri S., Blouin A., Carlen C., Favre G.
Safeguarding the clonal diversity of Muscats in the Valais has enabled the characterisation of 42 Muscat à petits grains and 36 Moscato Giallo clones. The characteristics of the two are quite distinct, particularly their aromatic potential. The best clones will be included in the Swiss certification scheme.
Bread, sauerkraut, cheese, wine, beer, yoghurt, chocolate, coffee, kimchi, tempeh, soy sauce, miso, etc. – all these are fermented foods and are part of our daily diet. What exactly are fermented foods and what role do they play in a healthy and sustainable diet?