Swiss Agricultural Research – Archive of the Online Journal

Burton-Pimentel K. J., Walther B.

Soya-, cereal-, seed- or nut-based plant drinks are consumed increasingly frequently as milk substitutes. Agroscope researchers have studied the macro- and micronutrients in these drinks and have identified major differences between the plant drinks themselves as well as in comparison with milk.

Agroscope

Food 20.09.23

Fröhlich-Wyder M.-T., Bachmann H.-P., Schmidt R.

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.

Agroscope

Food 29.08.23

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.

Agroscope

Food 25.07.23

Eugster E., Götze F., Heine D.

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?

BFH-HAFL

Food 13.06.23

Fröhlich-Wyder M.-T., Guggisberg D., Bisig W., Jakob E., Schmidt R.

A quarter fat Appenzeller cheese usually has significantly more holes (‘eyes’) than a full fat Appenzeller. Is this really due to the fat content? Agroscope researchers looked into this issue.

Agroscope

Food 24.05.23

Berger J., Bisig W., Hummerjohann J.

The consumption of raw-milk products is considered to be healthy, but is not entirely risk-free due to the possible presence of pathogenic bacteria. Agroscope and BFH-HAFL investigated the microbiological safety of raw-milk yoghurt and showed that this is protected in several respects by fermentation.

Agroscope, BFH-HAFL

Food 20.04.23

Mann S., Loginova D.

Agroscope researchers analysed the dietary trends of the different generations in Switzerland. The findings help with the preparation of more-accurate dietary forecasts.

Agroscope

Food 22.03.23

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…

Archive

Plant-Based Drinks – an Alternative to Milk?

Cheese Varieties: Volatile Carboxylic Acids Contribute to their Unmistakeable Character

Variability and Clonal Selection of Muscats in the Valais

The potential of fermented foods for a healthy and sustainable diet

How Does Fat Content Affect Eye Formation in Cheese?

Microbiological Safety of Raw-Milk Yoghurt

Do Different Generations Eat Differently?

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