The study aimed at investigating the consumers’ possible preferences for cheeses made with milk from goats reared under either intensive or extensive farming systems. Two types of cheeses were assessed; a semi-hard goat cheese with surface mould (cheese A) by consumers recruited in Italy, Switzerland, and the Netherlands (nA= 297), and a white goat cheese preserved in brine (cheese B) by consumers recruited in Greece (nB= 194), to record and analyze their preferences. Each panel, blind- tasted two cheeses each made by either milk derived from extensively or intensively reared goats. An overall preference for both types of cheeses produced by the milk of extensive farms was recorded (59.9% and 53.6% for cheeses A and B, respectively). Cheese A derived from the intensive farm was preferred by 25.3% (19/75), 35.6% (31/87), 49.2% (31/63) and 52.8% (38/72) of individuals aged <25, 25-40, 40-55, and >55, respectively. For cheese B, the respective values were 44.9% (44/98), 38.9% (21/54), 69.6% (16/23) and 47.4% (9/19). Regarding cheeses derived from the intensive farms, cheese A was preferred by 49.7% (76/153) of men and 30.1% of women (43/143), and cheese B by 32.0% (24/75) of men and 55.5% of women (66/119). Consumers’ preferences displayed remarkable variations with regard to the cheese type, the farming system, and the consumer’s gender and age. This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 101000216.
Consumer preferences for cheeses derived from the milk of goats reared under different farming systems.
C. Montagnese;A. Pennacchio;
2024
Abstract
The study aimed at investigating the consumers’ possible preferences for cheeses made with milk from goats reared under either intensive or extensive farming systems. Two types of cheeses were assessed; a semi-hard goat cheese with surface mould (cheese A) by consumers recruited in Italy, Switzerland, and the Netherlands (nA= 297), and a white goat cheese preserved in brine (cheese B) by consumers recruited in Greece (nB= 194), to record and analyze their preferences. Each panel, blind- tasted two cheeses each made by either milk derived from extensively or intensively reared goats. An overall preference for both types of cheeses produced by the milk of extensive farms was recorded (59.9% and 53.6% for cheeses A and B, respectively). Cheese A derived from the intensive farm was preferred by 25.3% (19/75), 35.6% (31/87), 49.2% (31/63) and 52.8% (38/72) of individuals aged <25, 25-40, 40-55, and >55, respectively. For cheese B, the respective values were 44.9% (44/98), 38.9% (21/54), 69.6% (16/23) and 47.4% (9/19). Regarding cheeses derived from the intensive farms, cheese A was preferred by 49.7% (76/153) of men and 30.1% of women (43/143), and cheese B by 32.0% (24/75) of men and 55.5% of women (66/119). Consumers’ preferences displayed remarkable variations with regard to the cheese type, the farming system, and the consumer’s gender and age. This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 101000216.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.