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Food

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

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

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

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

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

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

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.

Characterisation of Raclette du Valais PDO

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

Oehen B., Meier C. and Felder T.

There is a Market for Agrobiodiversity

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

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

Swiss beef tenderness survey: third 2018 campaign

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

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

Safety clearances for the Liebefeld cultures

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

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

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

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

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

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

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

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

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

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

Flückiger S., Brill F.

Method for improving export opportunities for Swiss foods

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

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

Swiss local food products competition: sensory evaluation methodology

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

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

Potato losses in Switzerland from field to fork

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

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

Potential of whey as a food constituent in Switzerland

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

Pittet G., Luginbühl W., Berger T.

Influence of the storage period between sampling and analysis on total bacterial count in milk

Every month, only one official milk-testing result is available from between 1000 and 1200 milk producers instead of the two required. Of the missing results, one part originates from milk-collection centers where milk delivery takes place every other day and sampling is performed manually, and is therefore attributable to the time delay between sampling notification…
Food

Bachmann H.-P., Eugster E., Guggenbühl B., Schär H.

World champion cheese cultures

Swiss cheeses regularly win prizes at international contests. Experts widely agree that the microbial cultures from Liebefeld have contributed greatly to this success story. Thanks to the use of cultures with bacteria originally stemming from biodiversity in the nearby area, the connection between traditional Swiss cheeses and their terroir can be strengthened considerably. This article…
Food

Hadorn R., Beutler E., Schlüchter S., Eberhard P., Silacci P., Scherrer D.

Supplementation of pig trunk material to Saucisson vaudois

Saucisson vaudois, a cold-smoked raw sausage, were produced with and without 8 % trunk material in five meat processing plants being members of the Association charcuterie vaudoise IGP (ACV-IGP). Production occurred by the use of company-specific standards for the recipes and the processing parameters. Supplementation of 8 % trunk material differed only in a few…

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