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This study interviewed 1,511 consumers using an online questionnaire to understand consumer behavior on reduced-sodium products and the buying interest for processed cheese with low sodium content. Likert scale techniques were applied, which was assessed by analyzing factors (49.38%), Cronbach's alpha (0.694) and KMO (0.703), which conferred reliability to the applied test, and word association and completion task, which were evaluated chi-square and chi-square per cell, respectively showing X 2 = 799,635 and X 2 = 6,428.59 (positive and negative stimuli), and X 2 = 652.55 (purchase condition stimulus) for p < .0001. The consumer understands the problem of high sodium consumption, understands the use of products reduced in sodium, and recognizes the need to reduce the sodium content in cheeses, associates the purchase condition with the high cost and potential health benefits.However, the lack of technical knowledge about the product negatively influences the decision. Practical applicationsSensory analysis techniques helps to elucidate the behavior of consumers towards a specific niche of products, clearly understand positive and negative points that directly influence the buying attitude, and clarify the limits of consumers' knowledge about products reduced in sodium, specifically evaluating the perception, behavior and purchase an interest in the face of a new product developed. The study takes on great relevance when it diagnoses the lack of information about salt, sodium, cheese technology processed by the consumer and demonstrates important points that interfere with safety and how it affects the purchase decision. It also highlights the need for greater transparency of the dairy industries with the consuming public when it comes to better information about the product, both related to the components and the applied technology. The work also provides information that aggregates both in research with consumers and offers a way of approximation between industry and consumer.

Summary Beetroot is a vegetable rich in betalains, which contains colouring and functional properties that can be beneficial in processing dairy products. In order to combine the benefits of yogurt and beetroot, the objective was to elaborate whole yogurts added with beetroot syrup in the following concentrations: 0% (T1), 13% (T2), 17% (T3) and 20% (T4), and to determine its physicochemical characteristics, biological activities and sensory attributes by the Check‐All‐That‐Apply (CATA) method and acceptance by hedonic scale, compared to the control yogurt with the addition of 5% w/w sucrose (T1). The beet syrup had a high content of betacyanins and betaxanthins (491.01 ± 1.67 mg.L−1 and 226.15 ± 0.26 mg. L−1 respectively). There was a progressive increase in the inhibition of ACE, α‐glucosidase and α‐amylase and antioxidant activity as the syrup content increased in the formulations (P < 0.05). The sensory attributes ‘acid aroma’, ‘earthy flavour’, ‘bitter taste’ and ‘fluid texture’ were considered negative preference drivers for T2 and T4, while T3 yogurt was the most appreciated by consumers. Despite showing colour changes during storage, adding beet syrup promoted a naturally attractive colour to the yogurts. The results suggest that the addition of beetroot syrup in yogurts, in addition to being an alternative to using artificial colouring in the industry, can provide health benefits to consumers by forming bioactive compounds.

The diagnosis of unstable non-acid milk (UNAM) in Brazil is overlooked due to the lack of information about this problem available to dairy farmers, mainly in the North region of the country. This report describes the occurrence of UNAM in three dairy farms of family farmers in northern Tocantins state, Brazil, who use animal feed based on Urochloa brizantha without mineral supplementation. The animals had been subjected to a poor feeding practice, with low quantity and quality, due to the dry period in the region and inappropriate nutritional management. Fourteen animals that presented alterations in milk characteristics were subjected to 72% alizarol test, California mastitis test, strip cup test, somatic cell count (SCC), boil test, physical-chemical and microbiological analyses, and search for undesirable substances. The time of lactation, udder health, and serum glucose level of animals, and soil and forage quality were also evaluated. The results showed 42% animals diagnosed with mastitis, 21% of them with clinical and 21% with subclinical mastitis; and 78% of animals with samples positive for the alizarol and boil tests, and Dornic acidity between 14° and 18°, characterizing positive cases for UNAM. Only one animal presented SCC above the limit established by the Brazilian legislation. The animals presented undamaged teats and no alteration in glycemia. Changes in nutritional management were recommended and done and the alizarol tests were redone after 14 days, showing all negative results for UNAM. The conclusion is that incorrect nutritional management is the main cause of UNAN in the studied cases.

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