Multiparous sows (n 17) were included in a controlled cross-over-study in order to investigate the influence of a natural source of conjugated linoleic acid (CLA) (alpine butter) on the milk fatty acid composition of lactating sows (as an animal model for lactating women) and on the growth performance of their progeny. The usual fat source of a standard lactation diet was replaced by either CLA-rich alpine butter or margarine (control diet). Compared with the margarine diet, feeding the alpine butter-supplemented diet increased (P 0.05) affected. Growth performance of the progeny was similar for both dietary treatments. In summary, the findings show that adding alpine butter to the diet does not provoke a milk fat depression and does not alter the composition of total SFA, MUFA and PUFA in sow milk but increases its CLA concentration.

An overview of the present knowledge on the influences of dairy processing and storage on the content of conjugated linoleic acids ( CLA) and to possible differences between organic and standard products is given. In organic dairy products CLA was reported to be from not significantly up to 135% higher. Newer studies on the effect of heating steps show no changes in CLA content or isomer profiles, with the exception of microwaving, where CLA was decreased by up to 53%. In commercial dairy products no effects of fermentation on CLA content were observed. Recent studies on cheese showed no changes in the CLA content during manufacturing or ripening. CLA content was stable during butter-making out of CLA-enriched milk. In several more recent investigations with probiotic bacteria ( lactic acid bacteria such as Lactobacillus rhamnosus or Lactobacillus acidophilus, and propionibacteria and bifidobacteria such as B. breve and B. dentium) or other strains of these bacteria groups on a laboratory scale, an increase in CLA could be observed under the condition that free linoleic acid ( LA) was available in the culture medium. Conversion rates reached up to 87% with Propionibacteria freudenreichii ssp. shermanii. In cultivated form, B. breve reached a comparably high concentration of 398 mg CLA . L-1 broth. Especially high concentrations of up to 40 g CLA . L-1 broth could be produced with resting cells of Lactobacillus plantarum and Lb. acidophilus or with immobilised cells of Lb. delbrueckii ssp. bulgaricus. CLA formation in yoghurt could be observed under the condition that free LA was added. After 14 days of storage the increase was 77%. Specific procedures allow one to increase the content of CLA in a fraction. These procedures are dry fractionation (63% increase), fractionation using supercritical carbon dioxide (89% increase) and crystallisation ( concentration 2.5 times). Numerous studies on the shelf-life stability of CLA-enriched dairy products showed no significant differences in flavour quality parameters.

Consumption of CLA by lactating women affects the composition of their milk, but the pattern of the different CLA isomers is still unknown. We determined the effects of short maternal supplementation with CLA-rich Alpine butter on the occurrence of FA and CLA isomers in human milk. In an open randomized controlled study with a two-period cross-over design, milk FA and CLA isomer concentrations were measured on postpartum days >-20 in two parallel groups of lactating women before, during, and after consumption of defined quantities of Alpine butter or margarine with comparable fat content (10 d of butter followed by 10 d of margarine for one group, and vice versa in the other). In the 16 women who completed the study (8/group), Alpine butter supplementation, increased the C16 and C18 FA, the sum of saturated FA, the 18∶1 trans FA, and the trans FA with CLA. The CLA isomer 18∶2 c9, t11 increased by 19.7%. Significant increases were also found for the isomers t9,t111, t7,c9,t11,c13, and t8,c10 18∶2. The remaining nine of the total 14 detectable isomers showed no changes, and concentrations were <5 mg/100g fat. A breastfeeding mother can therefore modulate the FA/CLA supply of her child by consuming Alpine butter. Further studies will show whether human milk containing this FA and CLA isomer pattern acts as a functional food for newborns.

The addition of transglutaminase in yoghurt production was examined in a diploma thesis. In comparison to the control sample, it was possible to reduce the thermal treatment of the yoghurt milk and to entirely eliminate the addition of skim milk powder. The resulting product showed a high gel strength and only slight whey separation. The incubation temperature proved to be an important factor for success.

This multidisciplinary study of Swiss Emmental cheese relates values determined by chemical, biochemical, rheological, and bacteriological analyses to those obtained by sensoric analysis of taste as well as tactile and visual properties. To this effect, 50 four-months-old Emmental loaves of different qualities were chosen at their taxation and submitted to 165 analyses; six of these analyses were sensoric evaluations. The instrumental analyses included quantitative determination of water, fat, salt, volatile fatty acids, lactic acid (L and D), nitrogen fractions (TN, WSN, NPN), ammonia, free amino acids, biogenic amines, one peptide, and volatile components. The latter were analyzed with two different methods. Moreover, two microbiological analyses were carried out (non-lactic-acid bacteria and streptococci of group D), four rheological measurements (penetration depth, stress at 33% deformation, compression rate and stress at peak stress point) and determination of three colour components according to Hunter. The sensoric taste analysis permitted us to evaluate the flavour development, the typical character and the quality of the cheese. The tactile analysis enabled us to characterize the texture, structure, and consistency and the visual evaluation to examine the eyes of the cheese body. The first part of this paper divided into 3 parts deals with univariate analysis of distribution profiles of some characteristic measurable variables for Swiss Emmental cheese.

This multidisciplinary study of Swiss Emmental cheese relates values determined by chemical, biochemical, rheological, and bacteriological analyses to those obtained by sensoric analysis of taste as well as tactile and visual properties. To this effect, 50 four-months-old Emmental loaves of different qualities were chosen at their taxation and submitted to 165 analyses; six of these analyses were sensoric evaluations. The instrumental analyses included quantitative determination of water, fat, salt, volatile fatty acids, lactic acid (L and D), nitrogen fractions (TN, WSN, NPN), ammonia, free amino acids, biogenic amines, one peptide, and volatile components. The latter were analyzed with two different methods. Moreover, two microbiological analyses were carried out (non-lactic-acid bacteria and streptococci of group D), four rheological measurements (penetration depth, stress at 33% deformation, compression rate and stress at peak stress point) and determination of three colour components according to Hunter. The sensoric taste analysis permitted us to evaluate the flavour development, the typical character and the quality of the cheese. The tactile analysis enabled us to characterize the texture, structure, and consistency and the visual evaluation to examine the eyes of the cheese body. The first part of this paper divided into 3 parts deals with univariate analysis of distribution profiles of some characteristic measurable variables for Swiss Emmental cheese.

In dependence of the use jars microwave heating of milk shows distinctive temperature layers. For an unobjectionable and gentle pasteurization of milk and cream microwave ovens are only relatively qualified. They can, however, be used for heating pasteurized milk.