Consumer Acceptance and Preference for Camel Milk in Selected European and Mediterranean Countries
Visualitza/Obre
Data de publicació
2022-11-20ISSN
2071-1050
Resum
In this paper, we analyse consumer acceptance, preferences and attitudes to camel milk based on a cross-country study based on qualitative focus groups with consumers. Outside the main consumption countries where camel milk is a regular part of the daily diet, many consumers buy this product primarily due to its promised health benefits. Furthermore, they are willing to pay a substantial price premium for camel milk. The findings from the literature study suggest the need for further research aimed at improving the sensory quality of camel milk, camel milk fermented products (such as yoghurt, kefir, etc.) and camel milk cheese. In addition, the application of flavours could be an option to cover the perceived salty taste of camel milk. Another aspect is that more research needs to be conducted to optimize the operating parameters and standardization of the production procedures of camel milk yoghurt in the future. In general, we can state that so far only a few consumer studies exist and, in particular, for European consumers, not much is known about their attitudes, preferences and acceptance to try or to buy such a product.
Tipus de document
Article
Versió del document
Versió publicada
Llengua
Anglès
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
18
Publicat per
MDPI
Publicat a
Sustainability
Citació
Profeta, Adriano, Ulrich Enneking, Anna Claret, Luis Guerrero, and Volker Heinz. 2022. "Consumer Acceptance And Preference For Camel Milk In Selected European And Mediterranean Countries". Sustainability 14 (22): 15424. doi:10.3390/su142215424.
Número de l'acord de la subvenció
EC/H2020/ /EU/ /CAMELMILK
Programa
Qualitat i Tecnologia Alimentària
Aquest element apareix en la col·lecció o col·leccions següent(s)
- ARTICLES CIENTÍFICS [2567]
Els següents fitxers sobre la llicència estan associats a aquest element:
Excepte que s'indiqui una altra cosa, la llicència de l'ítem es descriu com http://creativecommons.org/licenses/by/4.0/