In order to study eventual differences in the composition of milk from cows fed with or without silage bulk tank samples (2 milkings) were analysed for different milk components. During the winter period 18 commercial dairy farms with or without silage feeding and during the summer period 8 and 6 farms, respectively, were sampled. All farms had comparable production conditions (e.g. same region, similar husbandry conditions and milk production levels). There was no significant difference of the gross milk composition between the silage an non silage groups.In both periods concentrations of conjugated linoleic acids (CLA) and omega-3 fatty acids were slightly lower in milk from cows fed with silage. Milk from farms feeding silage had slightly higher concentrations of saturated fatty acids and lower concentrations of unsaturated fatty acids. In addition, milk fat from these farms tended to be more susceptible to fat damage.Vitamin and mineral contents were nearly identical for both groups and no sensory differences could be found. During the winter period Clostridium tyrobutyricum spore counts were significantly higher in milk from farms feeding silage.
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?