Hostname: page-component-5c6d5d7d68-wp2c8 Total loading time: 0 Render date: 2024-08-19T12:22:43.946Z Has data issue: false hasContentIssue false
  • English
  • Français

Montasio cheese liking as affected by information about cows breed and rearing system

Published online by Cambridge University Press:  07 October 2014

Alberto Romanzin ,
Mirco Corazzin ,
Saida Favotto ,
Edi Piasentier  and
Stefano Bovolenta
Alberto Romanzin*
Affiliation:
Department of Agriculture and Environmental Science, University of Udine, Via delle Scienze 206, 33100 Udine, Italy
Mirco Corazzin
Affiliation:
Department of Agriculture and Environmental Science, University of Udine, Via delle Scienze 206, 33100 Udine, Italy
Saida Favotto
Affiliation:
Department of Agriculture and Environmental Science, University of Udine, Via delle Scienze 206, 33100 Udine, Italy
Edi Piasentier
Affiliation:
Department of Agriculture and Environmental Science, University of Udine, Via delle Scienze 206, 33100 Udine, Italy
Stefano Bovolenta
Affiliation:
Department of Agriculture and Environmental Science, University of Udine, Via delle Scienze 206, 33100 Udine, Italy
*
*For correspondence; e-mail: alberto.romanzin@uniud.it
Get access Rights & Permissions [Opens in a new window]

Abstract

European consumers are more and more aware of the credence attributes of foods, particularly of those of animal origin. The aim of the paper was to assess whether the information about production system may modify the consumer liking of cheese. Montasio PDO cheese (MC), usually made by milk from indoor reared cows of different breeds, was processed from pure milk of Italian Simmental (IS) cows (ISMC) or of IS cows grazing on mountain pasture (ALP-ISMC). A consumer test was carried out in two sessions on 60-d ripened cheeses. In the first, both cheeses were tasted by Montasio consumers in blind condition (Perceived liking, PL). Then the respondents were asked to read information about the breed and the rearing system and to give their Expected liking (EL). Two weeks after, in the second session, the same consumers tasted the two cheeses with the linked information (Actual liking, AL). Despite the similar PL average score (ISMC: 21±2·3 vs. ALP-ISMC: 23±2·2 points on Labelled Affective Magnitude scale, P>0·05), it was possible to identifying consumers’ clusters with differential liking for the two types of Montasio PDO, that were characterised by different physico-chemical properties. Consumers express a high EL for ISMC (38±2·6 points) and even more for ALP-ISMC (61±2·5 points). The AL of ISMC (35±2·1 points) was similar and statistically not different from the EL (complete assimilation of information about breed). For ALP-ISMC the assimilation was complete for consumers (29%) who have expressed a positive PL for it, at least twice as much than ISMC. For the rest of consumers, both information and intrinsic properties play a significant role in the AL of the pasture-derived cheese.

Keywords

Montasio cheeseSimmental cowsrearing systeminformationconsumer preference
Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 1 , February 2015 , pp. 15 - 21
Copyright
Copyright © Proprietors of Journal of Dairy Research 2014 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Anderson, RE 1973 Consumer dissatisfaction: the effect of disconfirmed expectancy on perceived product performance. Journal of Marketing Research 10 38–44Google Scholar
AOAC 2000 Official Methods of Analysis of AOAC International, 17th edition. Arlington, USA: AOAC InternationalGoogle Scholar
Bourne, MC 1978 Texture profile analysis. Food Technology 72 62–66Google Scholar
Bovolenta, S, Saccà, E, Corazzin, M, Gasperi, F, Biasioli, F & Ventura, W 2008 Effects of stocking density and supplement level on milk production and cheese characteristics in Brown cows grazing on mountain pasture. Journal of Dairy Research 75 357–364Google Scholar
Bovolenta, S, Corazzin, M, Saccà, E, Gasperi, F, Biasioli, F & Ventura, W 2009 Performance and cheese quality of Brown cows grazing on mountain pasture fed two different levels of supplementation. Livestock Science 124 58–65Google Scholar
Bovolenta, S, Dovier, S & Parente, G 2011 Dairy production systems in the Italian alpine area. In Proceedings of the 16th Meeting of the FAO CIHEAM ‘Mountain Pastures Network’, Krakow, Poland, 25–27 May, pp. 143–146Google Scholar
Branciari, R, Valiani, A, Trabalza-Marinucci, M, Miraglia, D, Ranucci, D, Acuti, G, Esposito, S & Mughetti, L 2012 Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets. Small Ruminant Research 106 43–48Google Scholar
Caporale, G & Monteleone, E 2004 Influence of information about manufacturing process on beer acceptability. Food Quality and Preference 15 271–278Google Scholar
Cardello, AV & Sawyer, FM 1992 Effects of disconfirmed consumer expectations on food acceptability. Journal of Sensory Studies 7 253–277Google Scholar
Cardello, AV & Schutz, HG 2004 Research note. Numerical scale-point locations for constructing the LAM (labeled affective magnitude) scale. Journal of Sensory Studies 19 341–346Google Scholar
Corazzin, M, Piasentier, E, Dovier, S & Bovolenta, S 2010 Effect of summer grazing on welfare of dairy cows reared in mountain tie-stall barns. Italian Journal of Animal Science 9 304–312Google Scholar
Deliza, R & Macfie, H 1996 The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: a review. Journal of Sensory Studies 11 103–128Google Scholar
Dovier, S, Valusso, R, Morgante, M, Sepulcri, A & Bovolenta, S 2005 Quality differences in cheeses produced by lowland and highland units of the Alpine transhumant system. Italian Journal of Animal Science 4 (Suppl. 2) 245–247Google Scholar
Drake, MA 2007 Invited review: sensory analysis of dairy foods. Journal of Dairy Science 90 4925–4937Google Scholar
EEA 2010 Europe's ecological backbone: recognising the true value of our mountains. European Environment Agency reports, Copenhagen, DenmarkGoogle Scholar
Fontanesi, L 2009 Genetic authentication and traceability of food products of animal origin: new developments and perspectives. Italian Journal of Animal Science 8 (Suppl. 2) 9–18CrossRefGoogle Scholar
Gandini, GC & Villa, E 2003 Analysis of the cultural value of local livestock breeds: a methodology. Journal of Animal Breeding and Genetics 120 1–11Google Scholar
Garavaglia, C & Marcoz, EM 2012 Preferenze dei consumatori e certificazioni di origine: un'indagine del caso della Fontina tramite la conjoint analysis (Consumer preferences and certification of origin: a conjoint analysis on Fontina cheese). Mercati e Competitività 2 1–22Google Scholar
Gunasekaran, S & Ak, MM 2003 Cheese Rheology and Texture. Boca Raton, USA: CRC PressGoogle Scholar
Harker, FR, Gunson, FA & Jaeger, SR 2003 The case for fruit quality: an interpretive review of consumer attitudes, and preferences for apples. Postharvest Biology and Technology 28 333–347Google Scholar
Hersleth, M, Naes, T, Rodbotten, M, Lind, V & Monteleone, E 2012 Lamb meat – importance of origin and grazing system for Italian and Norwegian consumers. Meat Science 90 899–907Google Scholar
Innocente, N & Corradini, C 1998 γ-Aminobutyric acid as an indicator of fermentative processes responsible for the formation of holes typical in Montasio cheese. Milchwissenschaft 53 202–206Google Scholar
Innocente, N, Pittia, P, Stefanuto, O & Corradini, C 2002 Correlation among instrumental texture, chemical composition and presence of characteristic holes in a semi-hard Italian cheese. Milchwissenschaft 57 204–208Google Scholar
Leiber, F, Kreuzer, M, Leuenberger, H & Wettstein, HR 2006 Contribution of diet type and pasture conditions to the influence of high altitude grazing on intake, performance and composition and renneting properties of the milk of cows. Animal Research 55 37–53Google Scholar
Lesschaeve, I & Noble, AC 2005 Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences. The American Journal of Clinical Nutrition 81 (Suppl. 1) 330–335Google Scholar
Napolitano, F, Girolami, A & Braghieri, A 2010a Consumer liking and willingness to pay high welfare animal based products. Trends in Food Science and Technology 21 537–543Google Scholar
Napolitano, F, Braghieri, A, Piasentier, E, Favotto, S, Naspetti, S & Zanoli, R 2010b Cheese liking and consumer willingness to pay as affected by information about organic production. Journal of Dairy Research 77 273–279Google Scholar
Noziere, P, Graulet, B, Lucas, A, Martin, B, Grolier, P & Doreau, M 2006 Carotenoids for ruminants: from forages to dairy products. Animal Feed Science and Technology 131 418–450Google Scholar
Parente, G & Bovolenta, S 2012 The role of grassland in rural tourism and recreation in Europe. Grassland Science in Europe 17 733–743Google Scholar
Romanzin, A, Corazzin, M, Piasentier, E & Bovolenta, S 2013 Effect of rearing system (mountain pasture vs. indoor) of Simmental cows on milk composition and Montasio cheese characteristics. Journal of Dairy Research 80 390–399Google Scholar
Russo, V, Fontanesi, L, Scotti, E, Tazzoli, M, Dall'Olio, S & Davoli, R 2007 Analysis of melanocortin 1 receptor (MC1R) gene polymorphisms in some cattle breeds: their usefulness and application for breed traceability and authentication of Parmigiano Reggiano cheese. Italian Journal of Animal Science 6 257–272CrossRefGoogle Scholar
Siegrist, M 2008 Factors influencing public acceptance of innovative food technologies and products. Trends in Food Science and Technology 19 603–608Google Scholar
Walker, GP, Dunshea, FR & Doyle, PT 2004 Effects of nutrition and management on the production and composition of milk fat and protein: a review. Australian Journal of Agricultural Research 55 1009–1028Google Scholar