Perception and acceptance of cottage cheese made from goat milk – Statistical analysis of an emprical study

Csapó, Zsolt and Péntek, Ádám and Csapóné Riskó, Tünde (2019) Perception and acceptance of cottage cheese made from goat milk – Statistical analysis of an emprical study. AGRÁRINFORMATIKA / JOURNAL OF AGRICULTURAL INFORMATICS, 2019 (10). pp. 53-63. ISSN 2061-862X

Preview

Text document29.pdf - Published Version Available under License Creative Commons Attribution. Download (853kB) | Preview

Abstract

The economic importance of goat production has increased worldwide during the last few decades. Goats have many advantages that enable them to maintain their production under extreme climate and geographic conditions. Among domestic ruminants, goats have the highest capacity to effectively convert feed into meat and milk. Goat milk products are considered to be the dairy products with the greatest marketing potential. Fermented goat milk incorporating live probiotic cells represents a group of products with great prospects in the future with regards to their nutritive and therapeutic properties. Although goat milk products have numerous health benefits, they are rarely bought and consumed in Hungary. The main objective of our empirical research was to analyse the respondents’ perception and acceptance towards cottage cheese made from goat milk in Debrecen, Hungary. The research method was blinded testing of cottage cheeses made from cow, sheep and goat milk. The research has been carried out in the autumn, 2018 and beginning of 2019 with a sample of 202. Based on the results it can be stated, that respondents had rather similar opinion (outlook, smell, taste, fatness and colour) on the three tested cottage cheeses. The affordable price is almost the same, roughly 0.8 – 1.0 EUR/250 gr. Regarding the preferred way of consumption, respondents would eat the cow and goat cottage cheese sweet while the sheep cottage cheese salty. This result might be related to their natural characteristics. Our blinded test did not support the negative stereotypes toward goat milk products. When marketing Hungarian goat cottage cheese, its colour, outlook, fatness, healthiness, ways of consumption (recipes) and local handmade nature should be emphasised.

Actions (login required)

Edit Item