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Assessment of processing technologies which may improve the nutritional composition of dairy products – Overview of progress

Rehberger, B.; Bisig, W.; Eberhard, P.; Mallia, S.; Piccinali, P.; Schlichtherle-Cerny, H.; Wyss, U.; Busscher, N.; Kahl, J.; Roose, M. and Ploeger, A. (2007) Assessment of processing technologies which may improve the nutritional composition of dairy products – Overview of progress. Paper at: 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.

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Summary

Among consumers there is a growing demand for food products with a natural nutritional-physiological advantage over comparable conventional products. As part of an EU funded project, ALP is examining the possible impact of processing on nutritionally valuable milk components, using the example of conjugated linoleic acids (CLA). The extent to which processing influences the CLA content of the end product was determined by literature research and own investigations of organic and conventional butter. Furthermore, new chemical, sensory-based and bio crystallization methods were evaluated by ALP and the University of Kassel to determine the oxidation stability of butter. In a further step the storage stability of CLA enriched and conventional butter was examined and the different methods will be compared. As a third objective a process for low-input CLA enrichment of milk fat (with a focus on alpine butter) has been developed. Since the process selected for the work is a physical enrichment process, it is accepted by international organic farming and food groups. Among the many benefits ascribed to CLA, it is believed to be an effective agent against cancer. The demand for foods with properties that promote human health is growing. The dairy industry has the opportunity to meet this demand by developing new dairy products with a nutritional-physiological function for the functional food market.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:Conjugated linoleic acid, CLA, dairy products, processing, organic
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: International Conferences > 2007: 3rd QLIF Congress > 5 Processing Strategies
Switzerland > Agroscope > ALP
European Union > QualityLowInputFood > Subproject 5: Processing strategies
Related Links:http://orgprints.org/10417/
Deposited By: Rehberger, Brita
ID Code:10119
Deposited On:11 Mar 2007
Last Modified:12 Apr 2010 07:34
Document Language:English
Status:Published
Refereed:Not peer-reviewed
Additional Publishing Information: The final version of this paper is published in:
Niggli, Urs; Leifert, Carlo; Alföldi, Thomas; Lück, Lorna and Willer, Helga, Eds. (2007) Improving Sustainability in Organic and Low Input Food Production Systems. Proceedings of the 3rd International Congress of the European Integrated Project Quality Low Input Food (QLIF). University of Hohenheim, Germany, March 20 – 23, 2007. Research Institute of Organic Agriculture FiBL, CH-Frick.http://orgprints.org/10417/
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