Consumers’ attitude and opinion towards different types of fresh cheese: an exploratory study

Abstract

Fresh cheese stands out for its tradition and widespread consumption in Brazil. However, there is a lack of information on motivation towards the consumption of available fresh cheeses in the Brazilian market. Focus group sessions were used to explore consumers' attitude and opinion about fresh cheese. Products with different characteristics were used to stimulate discussion among participants including cheese with "no added salt", the claim "contains probiotic microorganisms" and products processed with goat milk. The salt content played an important role on the consumer intention to purchase of fresh cheese. Participants stated that they would consume cheese without salt only by following a medical prescription. However, the subjects declared that they would buy reduced salt cheese if such reduction would not compromise the flavor. The meaning of the claim "contains probiotic microorganisms" was often declared as unknown during the discussion. However, they would buy a probiotic product. In addition, it was mentioned that a premium price would be paid for such functional cheese. Participants declared that would buy goat cheese. Nevertheless, to pay a higher price over the conventional one was a controversial and debatable issue among consumers. Results revealed important implications for the development of marketing strategies for fresh cheese.

Understanding preferences for and consumer behavior toward cheese among a cohort of young, educated, internationally mobile Chinese consumers

“…Qualitative study is a valuable approach to understand product perceptions of consumers, gathering information on attitudes, opinions, and the habits of participants (de Barros et al, 2016). Focus group is a qualitative research technique that typically involves a moderator guiding 8 to 12 participants through predetermined topics to discuss views and opinions, which are often used during the process of new food product development (van Kleef et al, 2005), and can uncover factors that influence opinions, behaviors, and motivation (Lahne and Trubek, 2014).…”

Artisanal cheese with no designation of origin: keys to correctly label it

“…An extensive review by Fernqvist and Ekelund (2014) concluded that health-related labels influenced product acceptance, so that the presence of this label information had a negative influence in the sensory consumeŕs perception, in an experiment conducted by Szakály et al (2020) on Trappista cheese from Hungary. Also, Barros et al (2016), found that consumers proposed health, sensory and economic conditioning when purchase fresh cheeses from Brazil with mentions about 'salt content' or 'probiotic microorganisms' on the label.…”

The potential use of probiotic and beneficial bacteria in the Brazilian dairy industry

“…Yogurt containing glucose oxidase from the study of Cruz et al (2013) through sensorial methodologies using consumer responses presented potential options for the characterization of food matrices with diverse sensorial sensations. Barros et al (2016) studied the attitude and opinion of consumers regarding different types of fresh cheeses. Products with different characteristics were used to encourage discussion among participants, including cheese with 'no added salt', the claim 'contains probiotic microorganisms' and products processed with goat milk.…”

“…Barros et al (2016) studied the attitude and opinion of consumers regarding different types of fresh cheeses. Products with different characteristics were used to encourage discussion among participants, including cheese with ‘no added salt’, the claim ‘contains probiotic microorganisms’ and products processed with goat milk.…”