The conjugated linoleic acids (CLA) contained in milk fat have a high health amelioration potential. The capacity of different starter cultures to form CLA from linoleic acid could be used to increase the CLA level in fermented dairy products. In a medium supplemented with linoleic acid, some strains of lactobacilli, lactococci and streptococci as well as 3 out of 6 propionibacteria were capable of forming CLA. In presence of linoleic acid 7 of 15 strains of bifidobacteria formed increased amounts of CLA. It is therefore possible that lactic acid and propionic acid bacteria as well as bifidobacteria convert linoleic acid to CLA during the manufacture, ripening and storage of fermented dairy products.
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.