Ernährung mit Milchprodukten für eine gesunde Zukunft

The influence of horn status and the genetic variant of the (A1/A2) β-Casein milk protein on milk quality and digestion is the subject of much debate. This study shows that the milk of cows with a genetic difference in β-Casein is digested slightly differently in the human stomach, but that horn status has no effect in this regard.

The results of the 2023 beef quality survey have been released. They show that the quality of Swiss meat overall is highly satisfactory, in terms of nutrition as well as technological and sensorial aspects.

The microbial composition of the sourdough culture defines the character of the bread baked from it. A sourdough can increase the health-promoting characteristics of bread when combined with specific types of flour and suitable processing parameters.