German consumer evaluations of milk in blind and nonblind tests

Kresova, Svetlana; Gutjahr, Daijana; Heß, Sebastian

doi:10.3168/jds.2021-20708

Cited by 6 publications

(5 citation statements)

References 31 publications

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“…They accept HTST pasteurisation, but most assess it as outdated and not in line with consumer requirements. A longer shelf-life is a positive food characteristic for consumers (Schroeter et al, 2016) but not in the case of milk, where UHT milk has a negative image amongst consumers (Kresova et al, 2022). The experts assess UHT treatment critically because of the lower product quality.…”

Section: Discussionmentioning

confidence: 99%

“…A longer shelf-life is a positive food characteristic for consumers (Schroeter et al. , 2016) but not in the case of milk, where UHT milk has a negative image amongst consumers (Kresova et al. , 2022).…”

Section: Discussionmentioning

confidence: 99%

“…A sophisticated system of supervision and control is necessary for prevention (Manning and Kowalska, 2021). Certification schemes and food labels are an established method to bridge information asymmetry (Latino et al, 2022) and organic labels have been found to influence the perception of labelled food products, also in the case of milk (Kun and Kiss, 2021;Kresova et al, 2022). Consumers often expect more from organic products than the organic food regulations provide, which can pose a risk to processors if these high expectations are not met (Meyer-H€ ofer et al, 2015).…”

Section: State Of Knowledgementioning

confidence: 99%

“…Certification schemes and food labels are an established method to bridge information asymmetry (Latino et al. , 2022) and organic labels have been found to influence the perception of labelled food products, also in the case of milk (Kun and Kiss, 2021; Kresova et al. , 2022).…”

Section: State Of Knowledgementioning

confidence: 99%

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Processors' understanding of process quality: a qualitative interview study with employees of organic dairies in Germany and Switzerland

Borghoff

Strassner

Herzig

2023

BFJ

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PurposeOrganic food processing must include organic principles to be authentic. This qualitative study aims to understand the processors' understanding of organic food processing quality.Design/methodology/approachThis study is based on semi-structured expert interviews with eight employees of six purely or partly organic dairies from Germany and Switzerland. Interview themes are (1) quality of organic milk processing in general, (2) assessment of specific processing techniques, (3) product quality of organic milk and (4) flow of information between producer and consumer. The interviews have been audio-recorded, transcribed verbatim and thematically analysed.Findings(1) Experts prefer minimal processing; some prefer artisanal processing, whilst others stress the advantages of mechanisation. (2) High temperature short time (HTST) pasteurisation and mechanical processing techniques are accepted; ultra-high-temperature (UHT) milk processing is partly rejected. (3) Traditional taste and valuable ingredients should be present in the final product. Natural variances are judged positively. (4) Consumers' low level of food technology literacy is challenging for communication.Research limitations/implicationsThe results cannot be generalised due to the qualitative study design. Further studies, e.g. qualitative case analyses and studies with a quantitative design, are necessary to deepen the results.Practical implicationsThe paper shows which processing technologies experts consider suitable or unsuitable for organic milk. The paper also identifies opportunities to bridge the perceived gap between processors' and consumers' demands.Originality/valueThe study shows the challenges of processors in expressing the processors' understanding of process quality.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: State Of Knowledgementioning

confidence: 99%

Section: State Of Knowledgementioning

confidence: 99%

See 2 more Smart Citations

Processors' understanding of process quality: a qualitative interview study with employees of organic dairies in Germany and Switzerland

Borghoff

Strassner

Herzig

2023

BFJ

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“…It is filled under aseptic conditions into hermetically sealed packaging. UHT milk is less common in the US, especially compared to Europe (Kresova et al 2022).…”

Section: Introductionmentioning

confidence: 99%

Protein Stability in Pasteurized Cow and Goat Milk using Protein Gel Electrophoresis

Nguyen,

Zhang,

Schmidt

2023

J Stud Res

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Milk is a nutritious beverage that contains whey, casein, and milk fat globule membrane (MFGM) proteins. Pasteurization kills pathogenic microorganisms in milk, making it safe to drink. A high heat load during processing can affect the protein quality of milk. In this study, protein gel electrophoresis (Native and SDS-PAGE) was used to view the protein profiles of retail cow and goat milk samples pasteurized at different temperatures (145, 165, or 280 °F) compared to commercially spray dried milk (356–482 °F). SDS-PAGE provided better resolution of the milk proteins compared to Native-PAGE. There were clear species differences in the MFGM proteins. This could be used to spot adulteration of goat milk with cow milk, however none of the samples showed signs of adulteration. There were no overt patterns of protein degradation with increasing pasteurization temperature. However drying reduced band intensity, especially MFGM and whey proteins in the goat milk sample. Whereas most samples came from different herds where genetics and environmental conditions varied, two of the goat milk samples were from the same herd, one fresh and one spray dried. It was evident from these two samples that spray drying can alter proteins in goat milk. Even so, if fresh milk is unavailable or unaffordable, dry milk remains a valuable protein source.

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Eye‐tracking study on the impact of ‘EU organic’ and ‘sustainable irrigation’ logos on consumer acceptance of olive oil

Delpozo,

Pons‐Gómez,

Besada

2024

J Sci Food Agric

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BackgroundThis study investigates to what extent the presence of the EU organic (EU‑O) logo and a sustainable irrigation (SI) logo on extra virgin olive oil (EVOO) labels affects (i) consumers expectations and purchase intention based on label information and (ii) acceptance of olive oil when tasted under informed versus blind conditions. A panel of 94 consumers took part in the study. Attention paid to label components during the task designed to evaluate the logos’ effect on expectations was recorded by means of an eye‐tracker.ResultsCompared with the control (without logos), the presence of EU‑O and SI logos on the EVOO label significantly influenced participants' associations (i.e. price, sustainability, consumption occasions, etc.). A halo effect was detected, so that both logos led consumers to anticipate higher expected liking compared with the control. A synergic effect between both logos was detected. Eye‐tracker data revealed that participants whose liking expectations were improved by the EU‑O logo paid more attention to it than those whose expectations did not improve. This relation between attention and expectation improvement was not observed with the SI logo, likely because participants were unfamiliar with it. Beyond expectations, the presence of logos on labels significantly increased the liking scores given by the participants when EVOOs were tasted, which resulted in a higher percentage of participants’ willingness to purchase.ConclusionConsumers perceived added value for the sustainable labeled food, which positively affected their liking and purchase intentions. This may encourage food production companies to adopt more sustainable practices. © 2024 Society of Chemical Industry.

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German consumer evaluations of milk in blind and nonblind tests

Cited by 6 publications

References 31 publications

Processors' understanding of process quality: a qualitative interview study with employees of organic dairies in Germany and Switzerland

Processors' understanding of process quality: a qualitative interview study with employees of organic dairies in Germany and Switzerland

Protein Stability in Pasteurized Cow and Goat Milk using Protein Gel Electrophoresis

Eye‐tracking study on the impact of ‘EU organic’ and ‘sustainable irrigation’ logos on consumer acceptance of olive oil

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