In the context of sustainable consumption buying local produce could support environmentally friendly production from the local economy. Our study estimates the preference weights that local consumers assign to some milk attributes including local origin and the influence on choice of a local brand of milk, which is traded by a local cooperative of producers in Umbria (Italy). Several preferenc...

Blue pea flower (Clitoria ternatea L.) is known as the source of anthocyanin and has potential a natural blue dye. The present study aimed to determine effect additional (BPFE) yogurt from various types milk. used dried flowers, extracted with water in 3:1 (g.L-1) ratio, at extraction condition 60 ˚C 45 minutes. fermentation was processed by adding BPFE (A) liquid skim milk, (B) ultra-high temp...

OBJECTIVES The aims of the present study were to evaluate the fluoride (F) concentrations in whole, defatted and chocolate milks commercially available in Brazil and to estimate the daily F intake from these sources. MATERIAL AND METHODS F concentrations were determined for 23 brands of milks, after HMDS-facilitated diffusion, using a F ion-specific electrode. Possible F ingestion per kg body...

O objetivo desta pesquisa foi estudar a heterogeneidade das preferências dos consumidores em Dracena/SP por selos de qualidade do leite “Ultra High Temperature” (UHT): SENAF da Agricultura Familiar, Quilombos Brasil, Produto Orgânico Brasil e “Fairtrade”; parcelas comercialização recebidas pelos produtores rurais, através análise classes latentes (ACL). Por conta baixo nível conhecimento popula...

Like coffee, the popularity of speciality chocolate flavour or single-origin is growing in Indonesian market. At same time, sensory characteristic flavors becoming more important, affecting both taste and marketing food product with flavor. As such, this study aims to describe UHT milk through a complete attribute mapping. A focus group discussion (FGD) resulted 15 texture attributes, 11 need-s...

bacillus cereus is an important, opportunistic, foodborne pathogen found in various dairy products. In this study, the prevalence, physiological characteristics, antimicrobial resistance profile, and enterotoxigenic genes (ces hbla) of b. were investigated isolates from Egyptian A total 150 samples, including soft white cheese, milk powder, ultra-high temperature (UHT) (50 each), collected loca...