Consumer attitudes toward dairy products from sheep and goats: A cross-continental perspective

Vargas‐Bello‐Pérez, Einar; Tajonar, Karen; Foggi, Giulia; Mele, Marcello; Simitzis, Panagiotis; Mavrommatis, Alexandros; Tsiplakou, Eleni; Habib, Md. Rezwanul; Ronquillo, Manuel González; Toro-Mújica, Paula

doi:10.3168/jds.2022-21894

Cited by 19 publications

(14 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Results obtained by Vargas-Bello-Pérez et al [42] for consumer attitudes found consumer preferences for small ruminant dairy products, between continents. Among consumers in Italy, Greece, Denmark, and Mexico, the most desirable was fresh cheese, and the preferred product in Spain and Chile was aged cheese.…”

Section: Goat Milk Qualitymentioning

confidence: 87%

See 1 more Smart Citation

Comparative characteristics of goat milk products in farms of Akmola and North Kazakhstan regions

Alimardanova

Shunekeyeva

2022

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

Providing the population with high-quality products is a priority intention of the government. North Kazakhstan and Akmola regions are the most promising in developing the country's dairy cattle breeding and milk processing. An assessment of the qualitative indicators of milk production and processing in these areas would allow us to assess the dynamics of the development of the country's dairy industry and identify the main problems, so research on this issue is relevant. The study aimed to analyze the qualitative indicators of milk production and processing at the enterprises of the North Kazakhstan and Akmola regions, the factors affecting the quality of dairy products, and the prospects for expanding the range of enterprises. In the study, an InfraXact infrared analyzer was used to determine the quality of haylage in the diet of goats and for goat milk - the CombiFoss FT + analyzer. Generally, the quality of milk on the goat farms "Zeren" and "Tamasha-2050" in terms of fat, protein, lactose, fatty acid composition of milk fat, and somatic cells meets the regulatory requirements. The specificity of the goat farm "Tamasha-2050" is the production of various hard and soft cheese types. Farm "Zeren" is focused on the production scale and a wide range of products (drinking milk, yogurt, kefir, and ice cream). It was concluded that there is a wide choice for the consumer of high-quality dairy products from goat milk in enterprises.

show abstract

Section: Goat Milk Qualitymentioning

confidence: 87%

“…Another significant aspect was that consumption frequency was the highest in Italy, Spain, and Greece. In Chile and Mexico, consumption was limited to 2 to 3 times per month, whereas frequency in Bangladesh was 1 to 2 times per year, or as necessary due to sickness [42].…”

Section: Goat Milk Qualitymentioning

confidence: 99%

Comparative characteristics of goat milk products in farms of Akmola and North Kazakhstan regions

Alimardanova

Shunekeyeva

2022

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

show abstract

“…(Table 5). Vargas- Bello-Pérez et al (2022) found that more than 50% of respondents considered dairy products from sheep and goat milk to be healthy, with no differences between consumers and nonconsumers. Perceptions of the health benefits of small ruminant's dairy products are based on the nutritional benefits and the assessment of small ruminant's dairy products as natural, less processed, traditional or easy to Ice cream made from sheep/goat milk is more suitable for children and the elderly than ice cream made from cow milk.…”

Section: Respondents' Attitudes Towards Ice Cream Made From Sheep And...mentioning

confidence: 99%

Consumption of sheep and goat milk ice cream - a survey of young consumers

Tudor Kalit,

Glavaš,

Horvatinović

et al. 2023

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

View full text Add to dashboard Cite

The aim of this paper is to investigate consumer behaviour in relation to the consumption of ice cream, sheep and goat milk and finally ice cream made from sheep and goat milk, as well as consumer attitudes towards ice cream made from sheep and goat milk. The survey was conducted on a sample of 366 younger respondents. The questionnaire consisted of 22 questions. Only 19 respondents have tried ice cream made from sheep/goat milk. The respondents who did not like ice cream made from sheep/goat milk listed the inappropriate taste, smell and consistency as reasons. Those who had not yet tried sheep/goat milk ice cream showed moderate willingness to consume such ice cream in the future. The respondents expressed a neutral attitude towards ice cream made from sheep/goat milk. The intrinsic characteristics of ice cream are more important than the extrinsic characteristics. The most important intrinsic characteristics of ice cream for the respondents were taste and quality, and the most important extrinsic characteristics were price-quality ratio and the price of ice cream. The results of this study provide valuable insights that can be used to increase the consumption of sheep/goat milk and sheep/goat milk-based ice cream.

show abstract

“…Sheep milk is rarely consumed in its liquid form, being almost entirely used for cheesemaking purposes [ 5 , 6 ]. This situation intensifies in Mediterranean countries, where the climate and environmental conditions are optimal for the production of a great variety of unique and distinctive cheeses with a strong sociocultural heritage [ 7 , 8 ], often covered by quality labels such as protected designation of origin (PDO) and protected geographical indication (PGI) [ 9 , 10 ]. Ewe milk is known to be rich in major components, particularly in fat, protein, and total solids [ 11 ], making it more suitable for its transformation into cheese than milk from other domestic species [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Exploring Breed-Specific Milk Coagulation in Spanish Dairy Sheep: A Canonical Correlation Approach

Caballero-Villalobos,

Garzón,

Angón

et al. 2024

Animals

View full text Add to dashboard Cite

The transformation of milk into cheese largely depends on the technological properties of the raw material, with breed being a crucial factor that influences both the composition and coagulation properties of the milk used for cheesemaking. This study uses canonical correlation analysis to explore the relationships between physicochemical traits and coagulation properties in milk from various Spanish breeds, aiming to identify both common and breed-specific patterns that impact milk technological aptitude. A total of 832 milk samples from Manchega, Assaf, Merino de Grazalema, and Merino de Los Pedroches breeds were analyzed. The milk characteristics investigated included pH, composition (fat, protein, lactose, total solids), and coagulation properties (curd firmness—A60, rennet clotting time—RCT, curd firming time—k20, and individual laboratory curd yield—ILCY). The results reveal a shared correlation structure across breeds and unique covariation patterns in some breeds that deviate from the general trend. While Assaf and Merino de Los Pedroches follow the common correlation pattern, Manchega and Merino de Grazalema exhibit distinct patterns. This research underscores the need for in-depth study and suggests that the dairy industry could benefit from shifting from the traditional focus on maximizing fat and protein for higher curd yields to considering technological traits for selective breeding.

show abstract

Consumer attitudes toward dairy products from sheep and goats: A cross-continental perspective

Cited by 19 publications

References 26 publications

Comparative characteristics of goat milk products in farms of Akmola and North Kazakhstan regions

Comparative characteristics of goat milk products in farms of Akmola and North Kazakhstan regions

Consumption of sheep and goat milk ice cream - a survey of young consumers

Exploring Breed-Specific Milk Coagulation in Spanish Dairy Sheep: A Canonical Correlation Approach

Contact Info

Product

Resources

About