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Plant foods play an important role in human nutrition and make a positive contribution to maintaining health. The food work group carries out research into fruit and vegetable ingredients, develops methods for preserving optimal food quality from production to table and investigates the sensory characteristics of plant foods.
Thanks to our Competence Centre for Cheese Analytics, we are also in a position to efficiently advise cheese dairies regarding quality problems. In addition to this, we support the Swiss cheese industry via practical research programmes. Know-how arising from research and consultancy is continually conveyed to the SME's and industry in the form of basic and continuing-education courses. Agroscope's activities make an important contribution to the safety and quality of Swiss cheeses.
Bacterial cultures are indispensable for the production of both cheese and fermented milk and meat products. At ALP, the tradition of developing and producing a wide array of bacterial cultures for the manufacture of fermented milk and meat products is already over a century old. The unique collection of strains of around 13,000 bacterial isolates from Switzerland encompassing 350 different species and characterised by a high degree of biodiversity forms the basis for the development of new cultures.
The demands made of milk and meat products and defined by consumers as well as by public authorities and organisations are steadily increasing. In addition to the known nutrients, meat and dairy products contain a series of bioactive components which have the potential to support and maintain health. Our research work is intended to help ensure that in future, sufficient scientific information is available to enable the positive effects of milk and meat products to be emphasised.
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