Semi-hard buffalo cheese: how cow's milk affects sensory acceptance?

Rekowsky, Bruna Samara dos Santos; Monteiro, Maria Lúcia Guerra; Silva, Thadeu Mariniello; Conté-Júnior, Carlos Adam; Costa, Marion Pereira da

doi:10.1590/1981-6723.03022

Cited by 3 publications

(1 citation statement)

References 18 publications

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“…Information is lacking on how consumers perceive dairy products made with buffalo milk, especially more subjective information about perceptions, attitudes, and behaviors. However, in general, there is information from sensory analyses suggesting good acceptance of dairy products containing buffalo milk, such as Minas Frescal and semihard cheese for Brazilian consumers (Rekowsky et al, 2020(Rekowsky et al, , 2022 and Stracchino cheese for Italian consumers (Di Cairano et al, 2021). In addition, there is a greater added value in buffalo dairy products in Brazil, which favors its processing chain and has culminated in a smaller number of products with severe sensory defects compared with products sold that are derived from small ruminants (Azevedo et al, 2021).…”

Section: Stated Preference For Boursin Cheesementioning

confidence: 99%

Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process: Insights of a discrete choice experiment and eye tracking

Tavares‐Filho,

Hidalgo,

Lima

et al. 2023

Journal of Food Science

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Boursin is a versatile semisoft cheese that can be made with different types of milk. While widely distributed in the European and North American markets, Boursin is produced to a limited extent in Brazil despite its commercial potential. This scenario encourages consumer‐oriented product development studies by facilitating data collection with less bias and fewer product preconceptions, thus favoring the investigation of technological aspects of commercial interest. This study evaluates Brazilians’ perceptions regarding different versions of Boursin cheese, with the aim of gaining a better understanding of the factors related to choosing cheese. Four attributes related to cheese production were evaluated at three different levels using two discrete choice experiments: one with eye tracking (n = 20) and another without (n = 312). These attributes included “type of processing” (evaluating pasteurization, ohmic heating, and preparation with raw milk), “animal origin of milk” (cow, goat, or buffalo milk), “type of product” (traditional, light, and lactose‐free versions), and “price” (10.99, 13.99, and 16.99 BRL). Information regarding processing with ohmic heating did not affect the probability of Boursin being chosen, suggesting that consumers are open to using this emerging technology in Boursin cheese. However, information on being made with goat, buffalo, and raw milk negatively impacted the probability of choice, along with the price of 16.99 BRL. The frequency of cheese consumption and the level of health concerns also affected the probability of choosing the product.Practical ApplicationIdentifying the relationship between extrinsic attributes presented on the Boursin cheese label and the consumer's choice process can aid the communication process with the target audience and reveal how some technological issues of interest to manufacturers are perceived. This study indicates how information regarding the animal origin of the milk (cow, goat, and buffalo), the type of processing (pasteurization, ohmic heating, and raw milk), the version of the product (traditional, light, and lactose‐free), and the price affect the consumer choice process. The results provide insights that can be applied to product processing and designing labels.

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Section: Stated Preference For Boursin Cheesementioning

confidence: 99%

Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process: Insights of a discrete choice experiment and eye tracking

Tavares‐Filho,

Hidalgo,

Lima

et al. 2023

Journal of Food Science

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Heat-induced changes in blends of skimmed buffalo and bovine milk

Mejares

Huppertz

Chandrapala

2023

International Dairy Journal

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Buffalo Whey-Based Cocoa Beverages with Unconventional Plant-Based Flours: The Effect of Information and Taste on Consumer Perception

Salgado,

Rosario,

de Oliveira Almeida

et al. 2023

Beverages

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This study aimed to evaluate the addition of açaí, beetroot, and hibiscus flour on the sensory characteristics of a buffalo whey-based cocoa beverage and, second, to consider if health and sustainability claims could enhance consumer acceptance and purchase intention for the buffalo whey-based cocoa beverage. In this sense, five treatments were elaborated; BCC, the control with a commercial beverage formulation; BCE, the experimental control; BFA, with the addition of açaí flour; BFB, with added beetroot flour; and BFH, with the addition of hibiscus flour. The experiment was divided into two stages: In the first, the beverages were submitted to sensory analyses of acceptance (nine-point hedonic scale), purchase intention and just-about-right (five points), and check-all-that-apply (CATA). In the second stage, the beverages with the highest and lowest acceptance rates were taken, and they were subjected to the effect of sustainability and health information on consumer acceptance, purchase intention, and the CATA test using terms referring to emotions and feelings. The addition of flours decreased the beverage acceptance rate compared to the BCC treatment. The treatments were penalized in aroma and sweet taste. There was no effect on the type of information received by the consumer. Probably, the addition of high cocoa percentages can negatively affect the acceptance of products, as well as the use of flour with bitter flavors, due to the greater acceptance of sweeter products.

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Semi-hard buffalo cheese: how cow's milk affects sensory acceptance?

Cited by 3 publications

References 18 publications

Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process: Insights of a discrete choice experiment and eye tracking

Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process: Insights of a discrete choice experiment and eye tracking

Heat-induced changes in blends of skimmed buffalo and bovine milk

Buffalo Whey-Based Cocoa Beverages with Unconventional Plant-Based Flours: The Effect of Information and Taste on Consumer Perception

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