Purpose The buying process is affected by many aspects, in which consumer’s age is certainly an important feature to be considered. The purpose of this paper is to evaluate the influence of packaging and labeling of Requeijão cheese on the purchasing behavior of different age groups of consumers in order to obtain marketing information that aid in increasing sales of Requeijão cheese. Design/methodology/approach Three focus groups were created, each one composed of ten participants. The first group was aged 18-30 years old, the second group included people aged 31-50, and the third group participants were aged between 51 and 70 years old. Requeijão cheese labeling and packaging was presented to all groups to facilitate a discussion. A moderator asked participants in the three groups about the factors on the packaging and labeling of Requeijão cheese that influence their desire to purchase. Seven final themes were analyzed by thematic analysis: packaging, color and images on label, information, lid, price and brand. Findings The factors of greatest importance that influenced purchasing for the first and second group were glass packaging and color labels. Groups 2 and 3 preferred a packaging size of 250 g, an aluminum cap protected with a plastic cap, information, and affordable prices. Group 1 demonstrated high interest in 220 g packaging, metal lid and brands. Group 3 preferred plastic packaging. All groups were attracted by images on labels related to the product origin. The results from this study may be advantageous for creating marketing strategies to increase sales of Requeijão cheese and similar milk products that are sold in comparable ways. Practical implications Concept and attitudes toward packaging and labeling have changed in modern times. The present study demonstrates how consumers of different age groups have divergent opinions about packaging and labeling of Requeijão cheese, factors that have huge influences in the purchasing of this product. The results from this study will aid in creating marketing strategies to increase sales of Requeijão cheese and similar milk products that are sold in similar conditions. The findings will also assist manufactures in creating bonds with costumers once packaging and labeling might be produced in accordance with the preference of each age group of consumers, and consequently makes the visual aspects of packaging more attractive to them. Originality/value This study collected information about the most features in packaging and labeling of Requeijão cheese that attract consumers in the food buying process. There are many companies that sell Requeijão cheese. Then, it is necessary to understand the needs of consumers in relation to packaging and labeling of similar products, to make it more competitive in the market and to meet the expectations of consumers in order to create bond with them.

Biological soil amendments of animal origin (BSAAOs), including untreated (e.g., raw or aged manure, or incompletely composted manure) and treated animal products (e.g., compost), are used for crop production and as part of soil health management. Application of BSAAO's must be done cautiously, as raw manure commonly contains enteric foodborne pathogens that can potentially contaminate edible produce that may be consumed without cooking. USDA National Organic Program (NOP) certified production systems follow the 90-or 120-day interval standards between applications of untreated BSAAOs and crop harvest, depending on whether the edible portions of the crops are in indirect or direct contact with the soil, respectively. This study was conducted to evaluate the survival of four foodborne pathogens in soils amended with BSAAOs and to examine the potential for bacterial transfer to fresh produce harvested from USDA NOP certified organic farms (19) from four states. Only 0.4% (2/527) of produce samples were positive for L. monocytogenes. Among the untreated manure and compost samples, 18.0% (42/233) were positive for at least one of the tested and culturable bacterial foodborne pathogens. The prevalence of non-O157 STEC and Salmonella in untreated manure was substantially > that of E. coli O157:H7 and L. monocytogenes. Of the 2,461 soil samples analyzed in this study, 12.9% (318) were positive for at least one pathogen. In soil amended with untreated manure, the prevalence of non-O157 STEC [7.7% (190) and L. monocytogenes (5.0% (122), was > that of Salmonella (1.1% (26)] or E. coli O157 [0.04% (1)]. Foodborne pathogen prevalence in the soil peaked after manure application and decreased significantly 30 days post-application (dpa). However, non-O157 STEC and L. monocytogenes were recovered from soil samples after 90 and 120 dpa. Results indicate that produce contamination by tested foodborne pathogens was infrequent, but these data should not be generalized outside of the specific wait-time regulations for organic crop production and the farms studied. Moreover, other sources of contamination, e.g., irrigation, wildlife, environmental conditions, cropping and management practices, should be considered. This study also provides multi-regional baseline data relating to current NOP application intervals and development of potential risk mitigation strategies to reduce pathogen persistence in soils amended with BSAAOs. These findings contribute to filling critical data gaps concerning occurrence of fecal pathogens in NOP-certified farming systems used for production of fresh produce in different US regions.

ResumoO frozen yogurt é uma sobremesa fermentada congelada que apresenta características estruturais semelhantes ao sorvete e propriedades nutricionais e sensoriais que se assemelham ao iogurte. A acidificação da mistura base por meio das bactérias lácticas pode influenciar as propriedades do frozen yogurt. Por esse motivo, o presente trabalho objetivou avaliar a influência do pH nas características físico-químicas e sensoriais de frozen yogurt de morango. A formulação consistiu de 6 % de gordura láctea; 10 % de sólidos desengordurados do leite; 11 % de sacarose; 3 % de xarope de milho; 0,3 % de emulsificantes e 0,5 % de estabilizantes. As misturas base de frozen yogurt foram elaboradas com diferentes pontos finais de fermentação, valores de pH de 4,5; 5,0 e 5,5. O preparado de frutas de morango foi adicionado à mistura base fermentada em um nível de 4 % (m/m). De acordo com os resultados, o pH da mistura base de frozen yogurt não influenciou as concentrações de proteína, gordura e cinzas, enquanto que os teores de acidez, açúcares redutores, não redutores e totais sofreram influência do pH em decorrência da fermentação. Avaliou-se a aceitabilidade dos frozen yogurts em relação aos atributos sabor, textura, aspecto global e acidez ideal. Observou-se que o pH influenciou a aceitação do frozen yogurt, sendo que os tratamentos com pH final de 5,0 e 5,5 apresentaram maior aceitabilidade para todos os atributos avaliados e acidez mais próxima à ideal. Por meio da análise de componentes principais verificou-se que as características físico-químicas teor de acidez titulável e concentração de açúcares (redutores, não redutores e totais) tiveram efeito na aceitação do produto. Em conclusão, os frozen yogurts de morango com pH 5,0 e 5,5 demonstraram boa aceitação sensorial e, assim, apresentam potencial de serem melhor explorados pelas indústrias de gelados comestíveis. Palavras-chave: Frozen yogurt, pH, caracterização físico-química, aceitação sensorial AbstractFrozen yogurt is a frozen fermented dessert which presents structural characteristics similar to ice cream and nutritional and sensorial properties which resemble to yogurt. The acidification of ice cream mix by means of lactic bacteria can influence the properties of frozen yogurt. For that reason, the present work aimed to evaluate the influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt. The formulation consisted of 6 % of milk fat, 10 % of milk solids-not-fat,

RESUMO O pão de queijo é um produto genuinamente brasileiro, surgido em época indefinida nas fazendas de Minas

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