The aim of this work is to investigate the possibility of producing low-fat cheddar cheeses
using double emulsions, enriched with milk or vegetable proteins. Primary w/o emulsions …

This study assesses the declared preferences of a sample of Italian consumers (n= 657)
towards chocolate, considering their sociodemographic variables, lifestyle and food habits …

The presence of pathogenic Shiga toxin–producing Escherichia coli (STEC) in dairy
products represents a public health concern because of its ability to produce the toxins Stx1 …

This study investigates the preferences and the consumption models in the three most
relevant F&V EU markets (France, Germany and Italy) in the function of individual attitudes …

ÖZET Çalışmanın amacı, Erzurum'da ikamet eden tüketicilerin Erzurum Küflü Peynir tüketim
tercihleri ve satın alma modellerine dayalı pazarlama taktik ve stratejilerini belirlemektir …

Modification of dairy products' fat composition or replacement by other fats are common
practices in the industry. Products in which milkfat is partially or wholly substituted by …

Recent years, the increased consumer awareness on healthy food consumption and interest
on traditional foods has affected goat milk and goat milk products demand positively. In this …

The aim of the study was to determine the factors effecting on consumers' consumption
satisfaction towards drinking milk with the region of origin at the retailer level, and then to …

The aim of the study is to explore how important intrinsic and extrinsic product attributes
affect the way that the consumer decides whether to purchase Erzurum Civil cheese labelled …

Goat milk has increasing importance in daily food consumption of individuals. This study
aims to determine the factors that have influence on goat milk consumption. The research …