A previous study has shown the small variation in the concentration of conjugated linoleic acids (CLA) in alpine dairy products during the grazing period. The present study complements our knowledge of the influence of grazing period on the concentration of other fatty acids in alpine dairy products. Generally, the concentration of these fatty acids was also relatively stable during all the period except for a few particular fatty acids. For instance, the concentration of palmitic acid decreases and that of stearic acid increases at the beginning of the grazing period. It was also found that there was an increase in the concentration of C18:1 t10-11 fatty acids at the beginning of the season, a relatively small variation during the whole season followed by a decrease in these concentrations at the end of the summer. A similar trend was observed for the CLA.
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.