Lysinoalanine (LAL) is produced as an undesirable secondary product during alkaline treatment of proteins or the heating of foodstuffs containing proteins. Because of their closeness, dehydroalanine reacts with the lysine ε-amino group. Since the reaction is largely irreversible, the value of the lysine content is almost completely or totally blocked. Due to an improvement in an analytical method, the LAL content of milk and various commercial dairy products was determined. UHT products (drink milk, full cream, coffee cream and condensed milk) analyzed by ALP generally did not contain traces of LAL. Only one UHT coffee cream showed higher levels of LAL. Moreover, cheese manufacture did not lead to any notable formation of LAL. The analyzed caseinates did not contain LAL, however, different dried milk products as well as powdered food for children sometimes contained high levels of LAL. Moreover, milk powders with hydrolyzed milk proteins contained up to 2296 mg LAL/kg of proteins. LAL is used as indicator for heat treatment in the quality assurance of foodstuffs. If the proportion of LAL is high in the sample, this means that the milk or the dairy product was exposed to too high temperatures at the time of treatment or was treated for too a long period. The large fluctuation in the LAL contents of milk and dairy products is mainly due to different heat loads and duration of heating.
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.