Browse > Article
http://dx.doi.org/10.22424/jdsb.2022.40.1.35

Effect of Providing Marketing Information about the Nutritional Composition of Milk and Rearing System of Cows on the Overall Liking of Cheese  

Park, Seung-Yong (R&D Department of Novalacto Co. Ltd.)
Favotto, Saida (Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine)
Corazzin, Mirco (Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine)
Publication Information
Journal of Dairy Science and Biotechnology / v.40, no.1, 2022 , pp. 35-47 More about this Journal
Abstract
The taste preference for cheese is primarily dependent on an individual's habitual experience, such as personal memories since childhood. Cheese is not a traditional food in Korea, and therefore, the liking of cheese is acquired mainly through the exposure to European natural cheese by frequent travels rather than habitual experience. Although Korean dairy farms started the production of European style natural cheese because of surplus milk undulation, yet its demand has been consistently increasing in the last decade. Most of the mountain cheese variety in Europe are produced during the summer season on mountain pastures, especially in countries surrounded by the Alps. Nevertheless, not only consumers but also mountain cheese producers cannot comprehensively explain the differences in the nutritional properties of the milk from cows that grazed on mountain pasture and cows that were raised indoors. As the demand for cheese consumption is steadily increasing in Korea, it is necessary to study the effects of providing marketing information regarding the health conditions and rearing system of dairy cows in relation to the nutritional composition of cheese. In addition to the marketing focus on health-promoting unsaturated fatty acid composition of milk and cheese, the relationship between providing the marketing information on the raising environments of cows and the overall liking of mountain cheese were also investigated.
Keywords
marketing information; fatty acid composition; pasture-raised cows; cheese consumption; overall liking;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Choi C, Lim HW, Chon JW, Kim DH, Song KY, Kim SH, et al. Sensory evaluation of various Gouda cheeses produced from raw milk. Korean J Milk Sci Biotechnol. 2018;36:95-105.   DOI
2 Lee MR. Objective measurements of textural and rheological properties of cheese. Korean J Milk Sci Biotechnol. 2018;36:73-80.   DOI
3 Gandini GC, Villa E. Analysis of the cultural value of local livestock breeds: a methodology. J Anim Breed Genet. 2003;120:1-11.   DOI
4 Corazzin M, Piasentier E, Dovier S, Bovolenta S. Effect of summer grazing on welfare of dairy cows reared in mountain tie-stall barns. Ital J Anim Sci. 2010;9:e59.   DOI
5 Anderson RE. Consumer dissatisfaction: the effect of disconfirmed expectancy on perceived product performance. J Mark Res. 1973;10:38-44.   DOI
6 Romanzin A, Corazzin M, Piasentier E, Bovolenta S. Effect of rearing system (mountain pasture vs. indoor) of Simmental cows on milk composition and Montasio cheese characteristics. J Dairy Res. 2013;80:390-399.   DOI
7 Chung SJ, Noh BS, Ju JC, Lee MH, Park SY. Quantitative descriptive analysis and principal component analysis for sensory attributes of commercial milk preserved at different temperature. Korean J Dairy Sci Technol. 2011;29:25-35.
8 Kang SN, Park SY. Physiochemical and organoleptic properties of Feta cheese made from goat milk. J Korean Anim Sci. 2006;48:293-306.
9 Hong EJ, Kim KH, Park IS, Park SY, Kim SG, Yang HD, et al. Analysis of flavor pattern from different categories of cheeses using electronic nose. Korean J Food Sci Anim Resour. 2012;32:669-677.   DOI
10 European Union. Regulation (EU) No 1151/2012 of the European parliament and of the council of 21 November 2012 on quality schemes for agricultural products and foodstuffs [Internet]. 2012 [cited 2021 Nov 21]. Available from: https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32012R1151&from=EN
11 Park SY, Lee BH, Gang HJ, Kim GY. Rheological properties and fatty acid profile of farm butter made from cows' milk grazing on mountain pasture. J Milk Sci Biotechnol. 2018;36:196-207.   DOI
12 Parente G, Bovolenta S. The role of grassland in rural tourism and recreation in Europe. Grassl Sci Eur. 2012;17:733-743.
13 Lim J, Wood A, Green BG. Derivation and evaluation of a labeled hedonic scale. Chem Senses. 2009;34:739-751.   DOI
14 Esposito G, Masucci F, Napolitano F, Braghieri A, Romano R, Manzo N, et al. Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system. J Dairy Sci. 2014;97:1918-1928.   DOI
15 Park SY, Jeong SH. A study on revision of the standard of food code on cheese and cheese products. Cheongju, Korea: Ministry of Food and Drug Safety; 2021. No. 11-1471000-000449-01.
16 Yoon HN, Um KW, Bailey ME. Effects of processing conditions on the sensory properties of Cheddar cheese. Korean J Food Sci Technol. 1991;23:750-754.
17 Sung KI, Park SY, Kim TI. Study on profitability and grazing system of dairy cattle in Apine pasture [Internet]. 2019 [cited 2022 Jan 23]. Available from: https://scienceon.kisti.re.kr/commons/util/originalView.do?dbt=TRKO&cn=TRKO201900017373
18 Romanzin A, Corazzin M, Favotto S, Piasentier E, Bovolenta S. Montasio cheese liking as affected by information about cows breed and rearing system. J Dairy Res. 2015;82:15-21.   DOI
19 European Union. Council Regulation (EC) No 834/2007: on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91 [Internet]. 2007 [cited 2021 Jun 28]. Available from: https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32007R0834&from=EN
20 Park SY, Kim JH, Kyung CJ, Ahn JK, Kim HU. Properties of processed cheese consumed in Korea. Korean J Dairy Sci. 1990;12:371-183.
21 Go JE, Kim MR, Chung SJ. Acquired (dis)liking of natural cheese in different repeated exposure environment. Food Res Int. 2017;99:403-412.   DOI
22 The Pennsylvania State University. Statistics online: STAT 503: design of experiments [Internet]. 2022 [cited 2022 Jan 23]. Available from: https://online.stat.psu.edu/statprogram/stat503
23 Cardello AV, Schutz HG. Research note numerical scale-point locations for constructing the LAM (labeled affective magnitude) scale. J Sens Stud. 2007;19:341-346.   DOI