Swiss Agricultural Research – Archive of the Online Journal

Kopf-Bolanz K.A., Villarreal Cruz M.C., Walther B., Denkel C., Guggisberg D.

The number of plant-based beverages on supermarket shelves is constantly increasing. The physicochemical properties of these beverages, such as their colour or foamability, vary according to the plant they are made from, and determine their use as an alternative to milk.

Agroscope, BFH-HAFL

Food 09.03.23

von Ah U., Arias-Roth E.

Selected microorganisms extend the shelf-life of foods, thereby contributing to a reduction in food waste. In a study of the literature, Agroscope highlighted the important role of protective cultures and fermentation.

Agroscope

Food 21.02.23

Ammann J., Arbenz A., Mack G., Nemecek T., El Benni N.

It’s not easy to change eating habits. In a study of the literature, Agroscope investigated which policy measures favour a sustainable diet. Market-oriented tools and bans prove effective, but are fairly unpopular.

Agroscope

Food 26.10.22

Bachmann H.P. and Wampfler B.

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.

Agroscope, Käsehaus K3

Food 13.10.22

Müller A., Pfeifer C., Stolze M., Schader C., Oehen B. und Sanders J.

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.

FiBL

Food 03.10.22

Irmler S., Haldemann J., Arias-Roth E.

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.

Agroscope

Food 20.09.22

Bachmann H.P., Beutler E., Fleuti C., Lüscher Bertocco M. and Guggenbühl B.

At the new Centre of Excellence for Raw-Milk Products, Agroscope and Grangeneuve interviewed test subjects about the popularity of Vacherin Fribourgeois PDO cheeses made from raw and thermised milk. The study showed that the market potential of raw-milk cheeses has not yet been exhausted.

Agroscope, Grangeneuve

Food 29.04.22

Spring J.-L., Zufferey V., Verdenal T., Reynard J.-S., Lorenzini F., Bourdin G., Carlen C.

Divico, Agroscope’s new disease-resistant grape variety, is noted for the quality of its wines. Blending trials with the Pinot Noir variety have shown that Divico is also highly suitable for correcting colour intensity in the latter.

Agroscope

Food 09.12.21

H. Stoffers, M. Peter, H.-P. Bachmann, L. Egger, S. Dubois and B. Guggenbühl

As part of the trend towards vegetarian and vegan products, Agroscope looked into the production of plant-based alternatives to soft cheese based on Swiss raw materials.

Agroscope

Food 17.05.21

Ingenhoff J.-E., Mühlemann M., Ackermann-Gäumann R., Moor D. and Berger T.

Tick-borne encephalitis (TBE) pathogens can be transmitted to humans by the consumption of raw milk and raw-milk products from infected goats. The risk is judged to be low, and is most likely to come from on-farm consumption of the (unpasteurised) products.

Agroscope, Spiez Laboratory, Federal Food Safety and Veterinary Office (FSVO)

Food 06.05.21

Wechsler D., Walther B., Dudler V., Aubert R. and Haldimann M.

Sections of the Swiss population are deficient in iodine. Agroscope and the Federal Food Safety and Veterinary Office (FSVO) examined how the use of iodised salt affects the iodine content of cheese.

Agroscope, Federal Food Safety and Veterinary Office (FSVO)

Food 15.04.21

Wechsler D., Fehér N., Haldemann J., Meola M., Guggisberg D., Fuchsmann P., Guggenbühl B., Dreier M., Shani N., Badertscher R., Egger C., Portmann R., Arias E. and Schmidt R.

Agroscope has comprehensively characterised the cheese variety Raclette du Valais PDO (Protected Designation of Origin). With the reference values obtained, cheese-dairy advisory services will be able to identify cheese defects more easily in future.

Agroscope

Food 08.04.21

B. Walther and R. Schmidt

Vitamin K2 plays a key role in blood clotting as well as having a positive influence on bone and cardiovascular health. Cheese is an important dietary source of this microbially produced vitamin.

Agroscope

Food 18.09.20

Bachmann H.-P., Fröhlich M.-T., Bisig W.

A strong immune system is important for health. Foods that are rich in propionic acid, such as Emmental cheese, have a supportive effect, and are a possible alternative to compounds with synthetically produced propionic acid.

Agroscope

Food 19.06.20

Bachmann H.-P., Fröhlich M.-T., Bisig W.

Raw milk and raw-milk products can affect our health in both positive and negative ways. A study conducted by Agroscope summarises current findings from the research literature and classifies the positive effects and risks.

Agroscope

Food 03.02.20

Oehen B., Meier C. and Felder T.

The term ‘agrobiodiversity’ refers to the variety of plant cultivars and species that feature in the human diet. A study in four European countries shows that consumers are interested in this diversity. The genetic diversity of food-crop varieties and species is archived in state gene banks, and continues to serve as a starting point for…

FiBL

Food 21.01.20

Lüdin P., Bachmann H.-P. and Baumeyer-Brahier A.

To protect Swiss cheeses from counterfeiting, Agroscope has developed marker cultures from lactic acid bacteria that allow the origins of the cheese to be determined. Proof-of-origin cultures for extra-hard cheeses are now also available.

Agroscope

Food 2019

Jakob E., Glauser D.L.

As part of a milk processor’s annual winter campaign for monitoring the contamination of raw milk with anaerobic spores harmful to cheese – also called butyric acid spores – the analysis methods currently used in Switzerland (MPN method according to CNERNA and filtration method according to Bourgeois) are compared with a new method (SY-LAB). To…

Food 2019

Silacci P., Dubois S., Nietlispach P., Barras B., Biolley C., Bossens A., Gobet T., Guerry D., Vonnez C., Dougoud B., Jud Khan C.

The third beef tenderness survey campaign was carried out during the final trimester of 2018. One hundred sixty-eight samples of beef were purchased in retail outlets, as well as 38 pork fillets for purposes of comparison. Some of the samples were also analysed as part of the beef origin verification program set up by the…

Food 2019

Bachmann H.-P., Kohn Ch., von Ah U., Shani N.

The microbial strains that Agroscope uses for practical trials and which, if successful, subsequently become part of a defined mixed culture, must demonstrate a high level of safety. With this end in view, 186 strains of lactic acid bacteria from the Agroscope Culture Collection were tested for transferable antibiotic resistances, the formation of biogenic amines,…

Food 2019

Müller Richli M., Zurlinden M., Harms E., Giger C., Stratz P., Scheeder M.

A feeding experiment was conducted on three pig farms to evaluate the possibility of producing pork with both a specifically improved nutritional value and exceptional eating quality. By supplementing the feed, the concentrations of selenium, vitamin E and omega-3 fatty acids were increased in the meat and adipose tissue of the pigs as well as…

Food 2019

Maurer J., Wechsler D., Irmler St., Berger Th.

Persistent contaminations with propionic acid bacteria and Lactobacillus parabuchneri in milking systems have repeatedly resulted in financial losses in cheese processing. Moreover, histamine in the cheese, caused by Lactobacillus parabuchneri, can also affect consumer health. Biochemical and molecular biological methods have been developed and introduced into practice to enable the quick and reliable identification of…

Food 2018

Heine D., Rauch M., Ramseier H., Müller S., Schmid A., Kopf-Bolanz K., Eugster E.

If self-sufficiency in vegetable protein for the human diet is to be increased, the issue should be considered as comprehensively as possible. This study presents a systemic analysis of the situation in Switzerland, showing which protein-rich crops are most suited to sustainable and organic farming, highlighting their nutritional potential, and indicating the necessary steps for…

Food 2017

Flückiger S., Brill F.

The agriculture and food sector is faced with major challenges. The increasing saturation of domestic markets means that the sales potential for Swiss foodstuffs lies outside of the country. Consequently, the Swiss agricultural sector is increasingly reliant on the export-oriented food industry and the support of export promotion. Working together with the Federal Office for…

Food 2017

Friedli X., Freléchoz A., Gilliotte L., Deneulin P., Piccinali Schwegler P., Girardin O.

Nowadays, consumers want products with genuine value-added. With the impact of a medal on the purchasing decisions of consumers being well established, the Fondation Rurale Interjurassienne has dreamt up an event specifically designed to highlight the various Swiss local and origin-linked food products available to consumers: the Concours Suisse des produits du terroir, or Swiss…

Food 2016

Jakob E., Eugster E.

In the manufacture of traditional types of cheese, the processing of fresh milk that has been treatedas gently as possible is of crucial importance. Preserving the microbiome and the activity of the original enzymes in the raw milk to the greatest extent possible allows these cheeses to retain their original character. This objective conflicts with…

Food 2016

Willersinn C., Mack G., Mouron P., Siegrist M.

This study ascertains potato losses in Switzerland along the value chain from field to fork on the basis of questionnaires. The results show that 41–46% of all processing potatoes and 53–56% of all table potatoes are not eaten by consumers. These losses do not represent a complete waste, however. Threequarters of table-potato losses and 90%…

Food 2015

Kopf Bolanz K., Bisig W., Jungbluth N., Denkel Ch.

Each year, 1 300 000 tons of whey occur in Switzerland as a by-product of cheesemaking: 24 % is used in the food industry, 31 % is transformed into high-value animal feed and 45 % is fed directly to pigs. Increasing the percentage made into foodstuffs would be desirable but is difficult to realize because…

Food 2013

Valentini J.

Food 2013

Piccinali P.

Archive

Plant-based Beverages and Cow’s Milk: a Comparison of Physico-chemical Properties

Biopreservation – the Forgotten Role of Fermentation

What Measures Promote a Sustainable Diet?

How Do Sound Waves Affect Plants and Microorganisms?

Less Meat, Less Waste ‒ War and Crises Are a Call for Change

The Bacterium Morganella morganii Forms Biogenic Amines in Raclette Cheeses

Vacherin Fribourgeois PDO: Consumer Study Shows Popularity of Raw-Milk Cheeses

Divico Wines in Blends with Pinot Noir: High Quality, Intense Colour

Characterisation of a Plant-Based Cheese Alternative Based on Swiss Raw Materials

Consumption of Raw Goat’s Milk: What Is the Risk of Infection with TBE Viruses?

Use of Iodised Salt in Cheesemaking Improves Iodine Sufficiency

Characterisation of Raclette du Valais PDO

Swiss Cheeses Are an Important Dietary Source of Vitamin K2

Traditional Foods as Alternatives to Synthetic Compounds

Raw Milk and Raw-Milk Products Affect our Health

There is a Market for Agrobiodiversity

Counterfeiting now also Detectable in Extra-Hard Cheeses

Comparison of methods for quantifying butyric acid bacteria in milk

Swiss beef tenderness survey: third 2018 campaign

Safety clearances for the Liebefeld cultures

How nutritional value and eating quality of pork can be further improved

Avoiding persistent contamination with propionic acid bacteria and Lactobacillus parabuchneri in milking systems

Vegetable protein as an alternative to meat: an assessment for Switzerland

Method for improving export opportunities for Swiss foods

Swiss local food products competition: sensory evaluation methodology

Food safety of cheese: process for the treatment of cheesemaking milk

Potato losses in Switzerland from field to fork

Potential of whey as a food constituent in Switzerland

Foodle.ch – die Schweizer Plattform rund um das Thema Lebensmittel und Ernährung

A Sense of Inspiration – wenn sich Inspiration und Sensorikwissenschaften treffen