Is Food and Drug Administration policy governing artisan cheese consistent with consumers’ preferences?

Waldman, Kurt B.; Kerr, John M.

doi:10.1016/j.foodpol.2015.06.004

Cited by 21 publications

(9 citation statements)

References 41 publications

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“…As suggested by Waldman and Kerr (2015), there is a strong heterogeneity in consumer preferences, which implies that the one-size-fits-all type of food policy is not the optimal solution. Instead, the USDA should craft the differentiated food consumption advisories for the differentiated American households.…”

Section: Resultsmentioning

confidence: 99%

What are the factors affecting the consumers' milk choices?

Gulseven¹,

Wohlgenant²

2017

AGR ECON-CZECH

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Th ere is an increasing interest in specialty milk products such as soymilk, cholesterol free/lactose free (CFLF) milk and organic milk. While the market shares of these milk types are still small, specialty milk consumption is one of the fastest growing consumer segments in the dairy industry. Th erefore, it is of interest to producers, consumers as well as the policy-makers to identify the consumer profi le of these products and to determine policies based on the consumer choices. In the article, there are utilised the actual consumer sales data to see whether the USDA's dairy policy follows the consumers' milk preferences. Th e results indicate that the household demographics signifi cantly aff ect milk preferences. Race is by far the most striking factor in the consumers' decision process. Minority households have a much higher probability of purchasing specialty milk types than the white households. Th ey are also loyal customers of the specialty milk types and are less responsive to the changes in factors that aff ect their purchase decision. Based on these fi ndings, there is recommend an alternative policy to the USDA's one-size-fi ts-all type of dairy guidelines.

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Section: Resultsmentioning

confidence: 99%

What are the factors affecting the consumers' milk choices?

Gulseven¹,

Wohlgenant²

2017

AGR ECON-CZECH

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“…The dairy industry should be helped to produce products which are alternative to traditional milk, such as yoghurt, kefir, and others, which help with digestion problems. "The promotion of these alternatives can be highly beneficial for creating healthy future generations" [65].…”

Section: Implications For Common Agricultural Policy In Milk Marketmentioning

confidence: 99%

Factors Shaping Cow’s Milk Production in the EU

et al. 2020

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The milk market in the European Union (EU) is adjusting rapidly to the removal of dairy quotas. The most important changes include increased milk yield per cow, increased total milk production, decreased number of cows, and the decreased milk consumption. The main aim of the paper is to examine the milk production changes in the EU. We investigated the dynamics of changes in farm milk production during the period from 1998–2017 in the EU. Moreover, we investigated the impact of the removal of quotas on the production of milk on farms in the EU countries for the period from 2015–2017. Milk production in the EU increased from 151 million tons in 1998 to 165 million tons in 2017 (a 10% increase). A multi-variate regression model was to test which explanatory variables have an impact on milk production in the EU. The most important factors were a gross domestic product, final household consumption expenditure (current prices, million euro), and population (number).

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“…However, assessment of the microbiological quality of raw milk cheese has shown varying levels of quality and safety [17]. ere are debates over the use of raw milk for cheese processing, and it is worth reviewing as consumers at times are reported to make purchasing decisions mostly based on taste, and not attitude towards safety [28].…”

Section: Resultsmentioning

confidence: 99%

A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa

Nyamakwere

Esposito

Dzama

et al. 2021

Journal of Food Quality

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The objective of this study was to assess cow milk cheese from small-scale producers in the Western Cape Province, South Africa. Forty cheeses were selected, and microbiological data of the samples were analyzed with age (1, 3, 6 months), cheese type (Cheddar, Gouda, other), and milk type (raw and pasteurized) as main factors. Rapid sensory characterization was done using the sorting technique. The results indicated that the available cheese types were diverse, with minority (20.0%) in the Gouda group followed by Cheddar (32.5%) and “other” (47.5%). Most of these cheeses (45%) were aged three months and produced using pasteurized milk (92.5%). Five cheese samples did not meet the European Union standards for coliforms, and four samples tested positive for Escherichia coli. Sensory analysis results showed a clear differentiation between mature and young cheese. In conclusion, the current market presents more diverse milder cheeses, and there is a need to follow proper hygiene protocols to reduce cross-contamination.

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Is Food and Drug Administration policy governing artisan cheese consistent with consumers’ preferences?

Cited by 21 publications

References 41 publications

What are the factors affecting the consumers' milk choices?

What are the factors affecting the consumers' milk choices?

Factors Shaping Cow’s Milk Production in the EU

A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa

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