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Food

Mühlemann M., Aebischer S.

Food safety and health protection in pratice

Over the course of time, various concepts relating to the hygiene and safety of food have been developed. These concepts apply to various levels of the food chain and have partially overlapping concerns. Recently, these systems relating to the safety of food have to be linked to programs of public health. This is carried out…
Food

Hadorn R., Piccinali P., Suter M.

Fat reduction with inulin in water-boiled sausages

In a trial with lyoners and in comparison to a control (REF) with a total of 22% backfat, 15% backfat was replaced in three experimental sausages as follows: 15% inulin gel of supplier A (IG-A), 7,5% inulin powder of supplier B plus 7,5% ice water (IP-B), 4,5% inulin powder and 1% wheat fibre of supplier…
Food

Höhn E., Baumgartner D., Crespo P., Gasser F.

Regulation of fruit ripening by 1-methylcyclopropene and apple storage

Since autumn 2005 treatment of apples with SmartFresh™ (active compound 1-Methylcyclopropene, MCP) is permitted in Switzerland. MCP is an ethylene inhibitor. It binds to the ethylene receptors and prevents ripening processes which are induced by ethylene. Enthusiastic postharvest scientist called it the “magic pullet” and presumed that application of this compound will revolutionize storage technology…
Food

Maurer J., Schaeren W.

Sheep milk is a high-value food

The aims of the investigation were to develop a better way of describing the composition and quality of sheep milk (milk as received from suppliers), and to identify possible differences between the milks obtained from the two sheep breeds most commonly used in Switzerland (Lacaunes and Ostfriesian milk sheep) and from cross-breeds of these two.…
Food

Jakob E., Badertscher R., Bütikofer U.

Composition of Bernese Alpine Cheese (“Berner Alpkäse”) and Bernese Planing Cheese (“Berner Hobelkäse”)

Samples of selected premium quality Bernese Alpkäse (BA) and Bernese Hobelkäse (BH) were analysed for dry matter, fat, protein, salt, lactic acid, volatile carboxylic acids, and non-protein nitrogen. In addition, the calcium content of BA was determined and in BH the concentrations of free amino acids and of biogenic amines were measured. The moisture in…
Food

Vergères G.

Nutrigenomics: science or fiction

Research in the domain of human nutrition is marked by the emergence of nutrigenomics, a science that bases itself on three decades of developments in life sciences (medicine, biochemistry, molecular biology), microtechnics and informatics. The sequencing of the human genome has opened the door to a holistic approach in which genetic material, proteins and metabolites…
Food

Fröhlich-Wyder M.-T., Bütikofer U., Guggisberg D., Wechsler D.

Raclette cheese: less calcium for better melting properties

ALP conducted studies with experimental raclette cheese made from pasteurised milk to obtain a better understanding of the influence of calcium on the melting properties of raclette cheese. The trial presented here achieved its aim of using various factors to lower the calcium content of the cheese and increase the proportion of dissolved calcium. The…
Food

Eigenmann C., Kellerhals M.

Which apples do the consumers require?

The survey at hand on new apple varieties and the survey on consumer habits were conducted in 2005 at the BEA 05 in Berne and in 2006 at the Migros in Wädenswil. The investigation was part of the EU project HIDRAS, which is concerned with the development of high-quality disease resistant apple varieties for a…
Food

Collomb M., Bütikofer U., Mauer J., Sieber R.

Fatty acids composition of ewe`s milk at different altitudes

The fatty acid composition was determined in ewe’s milk (pasture feeding), originating from plain, subalpine and alpine areas. Significant differences were encountered in the milk of the three origins. Compared to cow milk, the fatty acids which differed significantly depending on the altitude were often different, probably because of the different fodder specific for sheep…
Food

Berger T., Badertscher R.

Sampling of milk and dairy products

Sampling has to be based on a distinct problem definition and clear analytical questions. A detailed sampling planning has to be derived from it, including statistical considerations and being integrated in a quality system. Sampling of milk and milk products is well described in official regulations and international standards. Guidance document ISO 707 | IDF…
Food

Collomb M., Eberhard P., Wechsler D., Sieber R.

Seasonal variation of fatty acids in alpine butter

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…
Food

Fröhlich-Wyder M.-T., Eugster-Meier E.

Can Swiss type cheese be produced without a period in the fermentation room?

Laboratory investigations at Agroscope Liebefeld-Posieux, Swiss Federal Research Station for Animal Production and Dairy Products ( ALP), had shown that propionibacteria are also able to grow relatively well at low temperatures (14º C). This could be proven not only for the two cultures Prop 01 and Prop 96, but also for many other strains too.…
Food

Thomet A., Fragnière C.

Milk concentrate is interesting for small dairies

The production of cheese from milk concentrate made by microfiltration is an economic alternative to traditional cheese making for small dairies.The estimated production cost of the milk concentrate are between 2.88 to 5.04 CHF/kg calculated to a batch size of 3’000 kg milk, depending on the intended purpose. The further processing of the milk concentrate…
Food

Bogdanov S., Edder P.

Contamination of honey by a sulfonamide after the use of a herbicide in agriculture

Since several years the Swiss cantonal laboratories carry out regularly control of antibiotic residues in honey. In few honeys residues of an unknown sulfonamide, sulphanilamide, have been detected. We investigated in one particular case, in order to find out the contamination source. The honeys concerned were harvested in three apiaries situated in an area of…
Food

Fluri P., Frick R.

beekeeping in Switzerland: facts and importance

Bees accomplish an important contribution to the national economy by pollinating economic and wild plants and by producing honey, pollen and wax. The pollination value of one bee colony based on the harvest cost of fruit trees and berries accounts to about 1250 Swiss Francs per year, in addition to the value of the bee…
Food

Thomet A., Rehberger B., Wyss B., Bisig W.

Obtaining sugar syrup from milk serum

The Swiss dairy industry needs to find new solutions for the economical and ecological use of by-products such as whey and ultrafiltration-permeates (UF-permeate). A possible key solution is the use of nanofiltration. Nanofiltration of hydrolysed whey or UF-permeate yields various sugar solutions.The Swiss Federal Research Station for Animal Production and Dairy Products (ALP) and the…
Food

Thomet A., Bachmann H.-P., Schafroth K.

Raclette cheese with whey proteins – innovative and economical

The incorporation of precious whey proteins into semi-hard cheeses is a worldwide aim. ALP has developed an attractive new procedure to assimilate whey proteins into Raclette cheese. This new technology permits the manufacture of high quality ripe Raclette cheese with good melting properties. The raw milk undergoes thermal treatment followed by concentration (approximately 17 %)…
Food

Thomet A., Bachmann H.-P., Schafroth K.

Standardisation of cheese-milk with microfiltration

Micro filtration (MF) is especially suitable for partially concentrating cheese vat milk with a protein and fat content of 5 – 6%. The quantitative ratio of the principal constituents, protein fat and lactose, can be set fairly precisely by the use of MF – technology (filter 0.1 mm). Thus it is possible to correct for…
Food

Sieber R., Collomb M.

Formation of conjugated linoleic acids through starter cultures

The conjugated linoleic acids (CLA) contained in milk fat have a high health amelioration potential. The capacity of different starter cultures to form CLA from linoleic acid could be used to increase the CLA level in fermented dairy products. In a medium supplemented with linoleic acid, some strains of lactobacilli, lactococci and streptococci as well…
Food

Höhn E., Künsch U., Infanger E., Koch W.

Were fruits more nutritious in former times?

The headline “fruits and vegetables diminished in their nutritional quality” appeared in recent years in the media. The claimed quality loss was supposedly related to changes in agricultural practice. The comparison of contents of nine minerals and eleven vitamins of the five most important locally produced fruits as published in three different food composition databases…
Food

Höhn E., Künsch U., Infanger E., Koch W.

Were vegetables more nutritious in former times?

The headline “fruits and vegetables diminished in their nutritional quality” appeared in recent years in the media. The claimed quality loss was supposedly related to changes in agricultural practice and depletion of the soil. The comparison of contents of nine minerals and eleven vitamins of the 7 most important vegetables as published in three different…
Food

Casey M.G., Gruskovnjak J., Fröhlich-Wyder M.-T.

Reaction of Streptococcus thermophilus to Stress

The effect of low pH on the survival of S. thermophilus in liquid cultures was studied. Results showed that the bacteria do not live more than a week at 37°C when grown in milk. Survival can be prolonged by growing them in diluted milk or preferably in M17 containing low concentrations of lactose. It would…
Food

Bachmann H.-P., Thomet A., Schafroth K.

Innovatives processes for cheese-making

Milk was concentrated by microfiltration. From this concentrate fresh, soft and semihard cheeses can be produced very easily. These processes are also economically very attractive: less investments in plants and infrastructure, labour saving, high-grade by-products (unacidified permeate with native whey proteins) and the option for a continuous production. On the occasion of several practical demonstrations,…

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