Whole milk was pasteurised with a direct method at 125 °C and an indirect method at 115 °C. Immediately after heating and storage at 5 °C during 1 and 4 weeks, the vitamins B1, B6, B12 as well as folic acid were examined. No losses due to storage (storage losses) were detected with Vitamin B12 and folic acid. Vitamin B6 showed losses in a range of 0 % (indirect variant) and 7 % (directly heated). The losses of vitamin B1 were between 5 % (indirectly) and 15 % (directly).In order to avoid losses due to storage, sufficient protection from light and gas through packaging as well as cool storage are required.
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.