Consumer understanding of fluid milk and cheese processing and composition
نویسندگان
چکیده
Ultrafiltration and microfiltration are 2 types of membrane filtration commonly used by the dairy industry. Filtered milk products becoming increasingly common, but there is concern that consumers unfamiliar with these processing methods may form negative uninformed perceptions cheeses made milks. There many studies address chemical physical properties filtered milk, but, to our knowledge, none consumer perception products. Similarly, ultrapasteurization more common for US Although previous work has characterized liking ultrapasteurized milks, few have investigated understanding this process. The objective study was explore constituents, particularly as it relates an ingredient in cheese. To achieve goal, we following 4 questions: (1) Does average product understand basic ingredients nutrients fluid cultured products? (2) processes (3) Do different affect or purchase intent? (4) explaining a process change of, beliefs about, intent Qualitative interviews (n = 54) online survey 1,210) were conducted consumers. Survey responses paralleled those from one-on-one interviews. could recall key words related processing, composition, nutrients, ingredients, largely subjects. Highly educated older likely better composition nutrition, lactose content Cheddar cheese source whey protein. Processing-related descriptors (e.g., ultrafiltered) statements be overlooked on labels (especially familiar products), just 34% read often always before purchase. majority (>80%) ultrafiltered microfiltered generally positive. Consumers assume increase price product. For consumers, not affected when nonconventional terms such included statement. This effect consistent cottage cheese, suggesting possibility product-specific effects. Providing respondents definition increased positive milk. Educating through on-package labeling other marketing messaging should incorporate filtration.
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2021
ISSN: ['0022-0302', '1525-3198', '1529-9066']
DOI: https://doi.org/10.3168/jds.2020-20057