The Swiss dairy industry needs to find new solutions for the economical and ecological use of by-products such as whey and ultrafiltration-permeates (UF-permeate). A possible key solution is the use of nanofiltration. Nanofiltration of hydrolysed whey or UF-permeate yields various sugar solutions.The Swiss Federal Research Station for Animal Production and Dairy Products (ALP) and the Swiss College of Agriculture (HESA) have examined the possibilities and methods for obtaining sugar syrup from whey. The new process can be divided into four steps: pre-concentration and partial demineralisation of whey, pasteurisation, enzymatic hydrolysis of lactose followed by separation and concentration of sugar syrup and salt solutions. Continuous lactose hydrolysis combined with ultrafiltration greatly reduces the cost of the expensive enzyme and improves the efficiency and economy of the process.
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.