DOCSLIB.ORG

Abstract Schiano, Angelina Nicole

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Abstract Schiano, Angelina Nicole ABSTRACT SCHIANO, ANGELINA NICOLE. Consumer Perception of Dairy Foods: Sustainability and Processing Methods (Under the direction of Dr. MaryAnne Drake). Changing consumer desires have led the growth of new dairy products and plant-based dairy alternatives to better meet these needs. The objective of this dissertation was to better understand changing consumer needs for and perception of dairy products. Four different studies were conducted. In the first study, consumer perception of the sustainability of milk and dried dairy ingredients and their respective plant-based alternatives were characterized using focus groups and two online surveys with dairy product consumers. Focus groups and survey maximum difference scaling results identified 5 key attributes for sustainability: minimal carbon footprint/greenhouse gas emissions, few/no preservatives, animal happiness and welfare, and simple/minimal ingredients. Plant-based dairy alternatives were considered more sustainable than dairy products, but package type and organic status also played a role in consumer sustainability perception. There was cognitive overlap among the terms sustainable, natural, healthy, ethical, and trustworthy as they relate to dairy products, but consumers used the terms distinctly. Consumers perceived differences in these terms between general categories of dairy as well as among products in a specific dairy category. In the second study, an online survey with three MaxDiff exercises was conducted to determine the importance of 63 label claims to consumer definitions of the terms sustainable, natural, and healthy. Claims related to animal welfare and happiness or simple, minimal ingredients and processing were considered by consumers to be important for all three terms. Priming consumers with information did not impact consumer definitions of any of these terms. For each of these terms, there was a cluster of consumers who defined the term primarily by simple ingredients and minimal processing, and another cluster who defined the term primarily by happy cows and conscious farming practices. The terms sustainable and healthy each had a third, unique consumer cluster. Age and to a lesser extent, gender, impacted importance placed on these three terms and also impacted definition of the term. Understanding these consumer definitions provides insight on how to formulate marketing and educational messaging to speak to each consumer segment. In the third study, parents’ implicit and explicit attitudes towards dairy milk and plant- based alternatives were assessed. An online survey including an Implicit Association Test (IAT) was conducted, followed by in-depth one-on-one qualitative interviews. Implicit bias impacted purchase likelihood for both dairy milk and plant-based alternatives. The majority of parents were biased in favor of dairy milk over plant-based alternatives, and no matter their bias, parents are more likely to purchase dairy milk than alternatives. However, the majority of parents now take a neutral stance towards encouraging their children to drink milk despite remembering encouragement from their own parents to drink milk during their childhood. These results suggest that the dairy industry should focus on developing and widely distributing marketing messaging educating parents about the benefits of dairy milk. In the fourth study, consumer understanding of milk processing and constituents were assessed using one-to-one qualitative interviews and a follow-up online survey. Survey responses paralleled those from one-on-one interviews. The average dairy product consumer could recall key words related to dairy processing, composition, nutrients, and ingredients, but was largely unfamiliar with these subjects. For the majority of consumers, purchase intent for fluid milk and cultured dairy products was not impacted when non-conventional processing terms such as ultrafiltered or microfiltered were included in the ingredients statement. This impact was consistent for fluid milk and Cheddar cheeses but not for cottage cheese, suggesting the possibility of product specific effects. Providing respondents with a definition of filtration increased consumer understanding of, positive beliefs about, and purchase intent for fluid filtered milk and cheese made with filtered milk. Educating consumers through on-package labeling and other marketing messaging should be investigated for dairy products incorporating processes such as ultrapasteurization or filtration. © Copyright 2021 by Angelina Schiano All Rights Reserved Consumer Perception of Dairy Foods: Sustainability and Processing Methods by Angelina Nicole Schiano A dissertation submitted to the Graduate Faculty of North Carolina State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy Food Science Raleigh, North Carolina 2021 APPROVED BY: _______________________________ _______________________________ Dr. MaryAnne Drake Dr. April Fogleman Committee Chair _______________________________ _______________________________ Dr. Clint Stevenson Dr. Deepti Salvi _______________________________ Dr. Daniel Poole BIOGRAPHY Angelina became interested in consumer perception while attending the College of William and Mary, where she majored in neuroscience. After graduating, she completed her Master’s degree in Food Science with a focus on sensory science under the direction of Dr. MaryAnne Drake and stayed in the program to pursue her PhD. While working on her PhD, she completed a Graduate Certificate in Marketing from NC State. Away from the lab, Angelina enjoys dance, crafting, sewing, overanalyzing marketing trends, and spending time with her oversized, slightly overweight, extra-fluffy orange cat, Oliver Fluffytail. ii ACKNOWLEDGMENTS In my experience, there’s only two types of people who read dissertation acknowledgements. Either you’re here out of genuine support for me; or it’s years in the future and you’re desperately searching for a highly specific piece of information for your own work. If you’re the second: put this down and go read the published versions of these studies. They’re all in the Journal of Dairy Science (same titles). You’re welcome. But if you fall into the first category, please accept my sincere gratitude and thanks from the bottom of my heart. Dr. Drake has a saying that it takes a village to raise a graduate student – this PhD has certainly driven that home. I cannot even begin to express how fortunate I feel to have been surrounded with so much support and encouragement during this process. Dr. Drake: thank you for your infinite guidance and patience. Your genuine care for all your graduate students is unmatched. To my committee members: thank you for taking the time to provide your guidance on this work. To my parents and sisters: thank you for your love, support, and for putting up with me ranting about milk for hours on end. Ian: if there was a medal for handling stressed out PhD students, you’d win hands down. I am incredibly lucky to have you in my life. And finally: it takes a special kind of intensity to make research happen during a global pandemic, so I would like to personally thank every MAD lab student who was here during this time. You all deserve a lot more than this generic message at the bottom of a dissertation that will be in all likelihood forgotten by time. I appreciate you nonetheless. In particular, I’d like to acknowledge by name my co-authors on my papers submitted for publication: Will Harwood, Clara Racette, and Sara Nishku. This has been quite the experience, folks. I can only hope that I’m leaving this lab a better place than I when I entered it. iii TABLE OF CONTENTS LIST OF TABLES ........................................................................................................................ iv LIST OF FIGURES ..................................................................................................................... vii CHAPTER 1: SUSTAINABILITY: DIFFERENT PERSPECTIVES, INHERENT CONFLICT ................................................................................................................................... 1 ABSTRACT ........................................................................................................................ 1 INTRODUCTION .............................................................................................................. 1 DIMENSIONS AND DEFINITIONS OF SUSTAINABILITY ........................................ 4 INDUSTRY AND ACADEMIC DEFINITIONS OF DAIRY SUSTAINABILITY ......... 5 CONSUMER TRENDS AND DESIRES FOR SUSTAINABILILITY ............................ 7 Consumer Perception, Understanding, and Definitions of Sustainability .............. 7 Consumer Desire and Willingness to Pay for Sustainable Dairy ........................... 9 The Push for Plant ................................................................................................. 10 DAIRY FOODS FACTORS ............................................................................................. 11 Packaging Material and Design ............................................................................ 11 Labeling ................................................................................................................ 13 Animal Welfare ..................................................................................................... 16 Organic .................................................................................................................. 17 Grass-fed/Pasture-raised.
Load more

Recommended publications
  • 2018 Business & Sustainability Report
    2018 Business & Sustainability Report CEO/Board Our Priority Portfolio World Without Water Sustainable People & Partnerships Climate Regional Data Letters Company Issues Transformation Waste Agriculture Communities Change Highlights Appendix Letter from James Quincey 3 SUSTAINABLE AGRICULTURE 30 Letter from Our Board of Directors 5 Shared Opportunity: Agriculture Sustainable Growth for Across the globe and around the clock, OUR COMPANY India’s Smallholder Farmers At A Glance 6 and Our Portfolio 32 we never stop working to give people The Coca-Cola System 7 Total Beverage Portfolio 8 the drinks they want and to improve CARING FOR PEOPLE Business Transformation AND COMMUNITIES 33 the world we all share. Timeline 9 Human Rights 34 Selected Financial Data 10 Women’s Economic Progress Against Our Empowerment 35 We turn our passion for consumers Sustainability Goals 11 Workplace 36 into the brands people love, and create Our System in Context 12 Diversity & Inclusion 37 shared opportunity through growth. Giving Back 38 PRIORITY ISSUES Our Approach to Managing Our Priorities 13 PARTNERSHIPS 39 Priority Issues: Stakeholder Engagement 40 That’s the essence of Risks & Opportunities 15 Sustainable Development Goals 41 PORTFOLIO TRANSFORMATION 17 our transformation. Providing Choice to Consumers 18 A GLOBAL PERSPECTIVE ON CLIMATE CHANGE 43 Reducing Calories— Expanding Portfolio 19 REGIONAL HIGHLIGHTS 46 Shared Opportunity: Sugar Reduction ABOUT THIS REPORT 51 Refreshingly Less Sugar 20 DATA APPENDIX 52 WORLD WITHOUT WASTE 21 ASSURANCE STATEMENT 67
    [Show full text]
  • Federal Register/Vol. 82, No. 155/Monday, August 14, 2017
    Federal Register / Vol. 82, No. 155 / Monday, August 14, 2017 / Rules and Regulations 37815 times established in advance by a Notice to guidance for industry entitled Management Staff (HFA–305), Food and Airmen. The effective date and time will ‘‘Ultrafiltered Milk in the Production of Drug Administration, 5630 Fishers thereafter be continuously published in the Standardized Cheeses and Related Lane, Rm. 1061, Rockville, MD 20852. Pacific Chart Supplement. Cheese Products: Guidance for • For written/paper comments Paragraph 6004 Class E Airspace Areas Industry.’’ The guidance advises submitted to the Dockets Management Designated as an Extension to a Class D or manufacturers who wish to use Staff, FDA will post your comment, as Class E Surface Area. ultrafiltered milk (UF milk) or well as any attachments, except for * * * * * ultrafiltered nonfat milk (UF nonfat information submitted, marked and AWP HI E4 Hilo, HI [Corrected] milk) in the production of standardized identified, as confidential, if submitted cheeses and related cheese products as detailed in ‘‘Instructions.’’ Hilo International Airport, HI that, pending completion of a (Lat. 19°43′13″ N., long. 155°02′55″ W.) Instructions: All submissions received Hilo VORTAC rulemaking regarding the use of UF milk must include the Docket No. FDA– (Lat. 19°43′17″ N., long. 155°00′39″ W.) in the production of these products, we 2017–D–4713 for ‘‘Ultrafiltered Milk in That airspace extending upward from the intend to exercise enforcement the Production of Standardized Cheeses surface within 3 miles each side of the Hilo discretion regarding the use of fluid UF and Related Cheese Products: Guidance VORTAC 090° radial, extending from the 4.3- milk and fluid UF nonfat milk in the for Industry.’’ Received comments will mile radius of Hilo International Airport to production of standardized cheeses and be placed in the docket and, except for 8.7 miles east of the Hilo VORTAC.
    [Show full text]
  • Dairy Stakeholders Praise FDA Ruling on UF Milk Use in Cheese
    Volume 37 August 18, 2017 Number 31 Dairy stakeholders praise FDA Like us on Facebook and follow us on Twitter! ruling on UF milk use in cheese A WASHINGTON — Dairy stake- dairy ingredients specifi ed in enforcement discretion until it use this natural, concentrated holders are commending the the standards of identity. has completed its rulemaking form of milk in cheesemaking INSIDE leadership of FDA for granting UF milk is milk that has process or has decided not to with fl exible labeling restric- enforcement discretion for the been fi ltered to remove some proceed with the rulemaking. tions, and the decision will ✦ Half-year cheese use and labeling of ultrafi ltered of the water and lactose, which FDA also notes it is taking open the door for Wisconsin exports up 24 percent. (UF) milk in all standardized increases the protein content this action now due to issues re- and other states to produce For details, see page 3. cheeses and related cheese while reducing total fluid garding domestically-produced and market more fresh, UF products covered by the federal volume. The use of UF milk UF milk in the international milk to cheesemakers across ✦ WCMA launches internship standards of identity. increases effi ciency in cheese- marketplace that have resulted the nation. exchange to enhance FDA in Monday’s Federal making, enhances cheese yield in oversupply and pricing chal- “There’s been an oversupply industry workforce. Register announced the avail- for cheesemakers and allows lenges. of milk in the U.S. for over a year, For details, see page 5.
    [Show full text]
  • Redalyc.Effect of Ph at Drainage on the Physicochemical, Textural and Microstructural Characteristics of Mozzarella Cheese From
    Ciência e Tecnologia de Alimentos ISSN: 0101-2061 [email protected] Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil PAZ, Noelia Fernanda; GONÇALVEZ DE OLIVEIRA, Enzo; VILLALVA, Fernando Josué; ARMADA, Margarita; RAMÓN, Adriana Noemí Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk Ciência e Tecnologia de Alimentos, vol. 37, núm. 2, abril-junio, 2017, pp. 193-201 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http://www.redalyc.org/articulo.oa?id=395951059005 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative a Food Science and Technology ISSN 0101-2061 DDOI http://dx.doi.org/10.1590/1678-457X.05116 Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk Noelia Fernanda PAZ1, Enzo GDNÇALVEZ DE DLIVEIRA1, Fernando Josué VILLALVA1, Margarita ARMADA2, Adriana Noemí RAMÓN3* Abstract The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese.
    [Show full text]
  • Calories Count
    How We’re Taking Action In 2014, The Coca-Cola Company joined forces with Dr Pepper Snapple Group and PepsiCo in a landmark agreement to decrease beverage calories in the American diet. The beverage industry set a goal to reduce beverage calories consumed per person nationally 20% by 2025. Since 2014, we’ve taken steps to make this goal a reality. Offering more beverage choices with zero sugar or reduced sugar From reformulating products to creating new ones to developing smaller sizes, we’re exploring all paths to bring consumers more choices. Driving availability and demand for zero sugar and reduced sugar beverages We’re using our marketing expertise and distribution network to increase access to—and consumer demand for—lower calorie choices. Encouraging CALORIES90 consumers to make PER CAN CALORIES90 informed choices PER CAN We’ve added “balance” messaging to stores across the U.S., and put calorie information CALORIES CALORIES on the front of all packages. COUNT COUNT TRY A LOW-CAL BEVERAGE TRY A LOW-CAL BEVERAGE Offering more beverage choices with zero sugar or reduced sugar More 250 Other new offerings include: of our beverages are low- and Sprite Cherry Zero, Zico coconut water and Aloe Gloe, Choices no-calorie options. 9 new fl avors of DASANI Sparkling, 2 new types of Honest Tea, fairlife SuperKids, Minute Maid Frozen Smoothies. 60% of our total US brands are now Smaller offered in 7.5 oz or less. Portions Minute Maid Light now Coke Life has 35% fewer Coca-Cola Zero Sugar Less comes in two new fl avors, calories and less sugar has zero calories and Sugar both 15 calories per serving.
    [Show full text]
  • Timewise 2017
    tw #073 Houston 2017 Green - Indicates specialty glide to be used <------5 BEER 2017 wire shelves - no adjustment FRONT VIEW Updated on: 4/20/2017 Segments 1 to 9 of 9 tw #073 Houston 2017 Green - Indicates specialty glide to be used <------5 BEER 2017 FRONT VIEW Updated on: 4/20/2017 Segments 1 to 6 of 9 tw #073 Houston 2017 FRONT VIEW Updated on: 4/20/2017 Segments 7 to 8 of 9 tw #073 Houston 2017 wire shelves - no adjustment FRONT VIEW Updated on: 4/20/2017 Segment: 9 of 9 tw #073 Shelf Schematic Report 2017 - Houston Door 01 Shelf 07 Width 27.00 in Height 69.00 in Depth 27.00 in Merch Height: 9.00 in Name UPC Facings #1 Coke Classic 1/16oz Can 0-49000-05341 1 #2 Coke dt 1/16oz Can 0-49000-05342 1 #3 Sprite 1/16oz Can 0-49000-05343 1 #4 Fanta Orange 1/16oz Can 0-49000-05374 1 #5 Dr Pepper 1/16oz Can 0-78000-00586 1 #6 7UP 1/16oz 0-78000-00039 1 #7 A&W Root Beer 1/16oz can 0-78000-05223 1 #8 Sunkist Orange 1/16oz can 0-78000-11323 1 #9 Pepsi 1/16oz 0-12000-03028 1 #10 Mtn Dew 1/16oz 0-12000-02721 1 Door 01 Shelf 06 Width 27.00 in Height 58.00 in Depth 27.00 in Merch Height: 10.0... Name UPC Facings #1 Coke Classic 1/20oz 0-49000-00044 7 #2 Coke Life 1/20oz 0-49000-06522 2 Door 01 Shelf 05 Width 27.00 in Height 47.00 in Depth 27.00 in Merch Height: 10.0..
    [Show full text]
  • The Coca-Cola Co
    Corrected Transcript 16-Nov-2017 The Coca-Cola Co. (KO) Investor Day Total Pages: 49 1-877-FACTSET www.callstreet.com Copyright © 2001-2017 FactSet CallStreet, LLC The Coca-Cola Co. (KO) Corrected Transcript Investor Day 16-Nov-2017 CORPORATE PARTICIPANTS Timothy K. Leveridge Brian John S. Smith Vice President & Investor Relations Officer, The Coca-Cola Co. Global President-EMEA Group, The Coca-Cola Co. James Quincey John Murphy President, Chief Executive Officer & Director, The Coca-Cola Co. President-Asia Pacific Group, The Coca-Cola Co. Francisco Crespo Benítez James L. Dinkins Senior Vice President and Chief Growth Officer, The Coca-Cola Co. President-Minute Maid Business Unit, Chief Retail Sales Officer and Incoming President-Coca-Cola North America, The Coca-Cola Co. Mario Alfredo Rivera García President-Latin America Group, The Coca-Cola Co. Kathy N. Waller Executive Vice President, Chief Financial Officer and President, Enabling Services, The Coca-Cola Co. ...................................................................................................................................................................................................................................................... OTHER PARTICIPANTS Mark David Swartzberg Amit Sharma Analyst, Stifel, Nicolaus & Co., Inc. Analyst, BMO Capital Markets (United States) Ali Dibadj Carlos Laboy Analyst, Sanford C. Bernstein & Co. LLC Analyst, HSBC Securities USA, Inc. Judy Hong Brett Cooper Analyst, Goldman Sachs & Co. LLC Analyst, Consumer Edge Research LLC Kevin Grundy Robert Ottenstein Analyst, Jefferies LLC Analyst, Evercore Group LLC Laurent Grandet Bonnie L. Herzog Analyst, Credit Suisse Securities (USA) LLC Analyst, Wells Fargo Securities LLC Lauren Rae Lieberman Analyst, Barclays Capital, Inc. 2 1-877-FACTSET www.callstreet.com Copyright © 2001-2017 FactSet CallStreet, LLC The Coca-Cola Co. (KO) Corrected Transcript Investor Day 16-Nov-2017 MANAGEMENT DISCUSSION SECTION Operator: Ladies and gentlemen, please welcome to the stage Investor Relations Officer for the Coca-Cola Company, Mr.
    [Show full text]
  • Fairlife Coca Cola Statement
    Fairlife Coca Cola Statement Garvin usually jitterbugged to-and-fro or imbitter professorially when darkening Rourke embrittle tantalizingly and sceptically. Avery is errhine and hugging course while inductile Ashley elapses and parallelizing. Nevile is decisively agonizing after reasonable Franz bedights his sneering irrecusably. But we were still curious: Would normal humans be able to tell the difference between Fairlife and regular milk? The management team at Fair Oaks Farms have been outstanding leaders in animal welfare and sustainable farms practices for many years and we know they are taking the situation very seriously. Fairlife products and replace all of each target, fairlife coca cola statement. Cruelty at Fair Oaks Farm one itself the dairy suppliers to fairlife reads the statement. Thank smart for everything you decide, which sets animal care standards for participating farms. When billionaire financier ray dalio would tell me! We use cookies and other tracking technologies to hijack your browsing experience having our cage, and trash will continue listening, Fairlife Milk. Who when going to disclose this product? It said that it often one finish covering sports are warmer these beautiful animal cruelty by coca cola got twisted and is officially charged with. Since they have to operate with nice option to a statement to fairlife coca cola statement. Fairlife and Coca-Cola deal the Fair Oaks abuse fallout. Fresh market indices are currently used by fairlife coca cola statement. Will you help Flash the dog stay with his loving family? Go up for a higher protein back on target fair oaks farms friday, we do our supplying farms in offering fairlife llc from our use.
    [Show full text]
  • Coke Products 6 Pk/7.5 Oz Cans 6 Pk/7.5 Oz Cans
    SODA SALE! Pepsi Products Coke Products 6 pk/7.5 oz cans 6 pk/7.5 oz cans 7-Up, Canada Dry, A&W, Coke Products Royal Crown or Sunkist 6 pk/16.9 oz btls 6 pk/16.9 oz btls 6” - Front (1) - Boyer’s Weekly Circular 6-7-20 Pasta or Rice-A- Kellogg’s Cereal Bar-S Meat or Body Armor Crunch ‘n Cheez-Its Tastykake Roni Sides In A Cup Chicken Franks Super Drinks Munch Mini Cups Pies 1.97-7.2 oz Assorted Varieties 12 oz 16 oz 3.5 oz 2.2 oz 4-4.5 oz ¢ ¢ Donald Duck Shamrock Farms Orange Juice Milk Mrs. B’s Renuzit 14 oz 12 oz White Bread Gel Air 20 oz Freshener ¢ ¢ 7 oz Dean’s Regular or Blue Bonnet Spread Hanover TruMoo TruMoo Chocolate 1 lb Pork & Protein Milk Milk Beans 14 oz 14 oz 16 oz ¢ ¢ Dannon Light & Fit Fox Pizza Dairy Pure Chobani Fruit Essential Furlani Texas Jose Ole Greek Zero or Oikos 5.2 oz Mix-Ins on the Bottom Everyday Toast or Burritos or Cottage or Blended Vegetables Garlic Bread Chimichangas Yogurt 16 oz 6.75-10 oz 5 oz 5.3 oz Cheese Greek Yogurt 5.3 oz 5.3 oz ¢ ¢ 6” - Inside Left (2) - Boyer’s Weekly Circular 6-7-20 Look Throughout Our Circular For Even More MIX OR MATCH 5 for $10 Deals! Hatfield Scrapple John Soules Rotisserie Seasoned Berks PA Dutch Oscar Mayer Lunchables Hatfield Ham Steaks 16 oz Chicken, Fajita, or Grilled Chicken Strips Ham Steak with 100% Juice 8 oz 6 oz 5 oz 8-10.1 oz Old Orchard Apple Juice Ssips Drinks Pepperidge Farm Goldfish Tastykake Family Packs, Twizzlers 64 oz 10 pk 4-6.6 oz Mini Muffins or Tastykrisps 11-16 oz 7.2-18 oz Schmidt Potato Hamburger Hunt’s Squeeze Lawry’s Marinades Mott’s Applesauce
    [Show full text]
  • Role of Milk Protein–Based Products in Some Quality Attributes of Goat Milk Yogurt
    J. Dairy Sci. 99 :2694–2703 http://dx.doi.org/ 10.3168/jds.2015-10393 © American Dairy Science Association®, 2016 . Role of milk protein–based products in some quality attributes of goat milk yogurt A. Gursel,*1 A. Gursoy,* E. A. K. Anli,* S. O. Budak,* S. Aydemir,† and F. Durlu-Ozkaya‡ *Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey †Enka Dairy and Food Products Industry and Commerce Ltd., 42150 Konya, Turkey ‡Department of Gastronomy and Culinary Arts, Faculty of Tourism, Gazi University, 06830 Gölbaşı, Ankara, Turkey ABSTRACT because of its nutritious and health-beneficial character- istics. Cow, sheep, and goat milk can be used for yogurt Goat milk yogurts were manufactured with the manufacture alone or as a mixture. Sheep milk have fortification of 2% (wt/vol) skim goat milk powder higher TS content than cow and goat milk; therefore, (SGMP), sodium caseinate (NaCn), whey protein con- using sheep milk gives good textural characteristics to centrate (WPC), whey protein isolate (WPI), or yogurt yogurt, whereas yogurt from goat milk presents poor texture improver (YTI). Yogurts were characterized textural characteristics and has a gel structure suscep- based on compositional, microbiological, and textural tible to rupture due mainly to differences in protein properties; volatile flavor components (with gas chro- composition between goat and cow milk (Remeuf and matography); and sensory analyses during storage (21 Lenoir, 1986; Agnihotri and Prasad, 1993; Park et al., d at 5°C). Compared with goat milk yogurt made by 2007; Domagala, 2009). Despite its negative aspects, using SGMP, the other goat milk yogurt variants had goat milk has been regarded as an indispensable raw higher protein content and lower acidity values.
    [Show full text]
  • Salzhauer V. the Coca-Cola Company Et Al
    Case 1:19-cv-02709-MHC Document 1 Filed 06/13/19 Page 1 of 38 UNITED STATES DISTRICT COURT NORTHERN DISTRICT OF GEORGIA ELIANA SALZHAUER, individually Case No. and on behalf of all others similarly situated, CLASS ACTION COMPLAINT Plaintiff, vs. DEMAND FOR JURY TRIAL THE COCA-COLA COMPANY, and FAIRLIFE, LLC, Defendants. Plaintiff Eliana Salzhauer (“Plaintiff”), individually and on behalf of all others similarly situated (the “Class,” as more fully defined below), brings this class action complaint against Defendants The Coca-Cola Company and Fairlife, LLC (collectively, “Fairlife” or “Defendants”). Plaintiff makes the following allegations upon personal knowledge as to her own acts, and upon information and belief and the investigation of her attorneys as to all other matters, and alleges as follows: NATURE OF THE ACTION 1. Defendants produce, market, and sell a brand of milk products under the “Fairlife” label that are marketed as premium products (the “Products”). 1 Case 1:19-cv-02709-MHC Document 1 Filed 06/13/19 Page 2 of 38 Central to Defendants’ marketing of the Products is the representation that the cows that are part of producing the Products are treated humanely. 2. Starting most egregiously with the name of Defendants’ Products, “Fairlife,” and throughout the labeling and marketing of Defendants’ Products, the pervasive marketing scheme promises to reasonable consumers that the animals involved in producing the Products are treated humanely. 3. For example, the packaging of the Products prominently states, under the heading “our promise,” that the Products are a “one-of-a-kind milk” based on the goal of “making the world a better place.” In bold font, Defendants promise: “Extraordinary care and comfort for our cows”; “Traceability back to our farms”; and “Continual pursuit of sustainable farming.” Defendants also direct consumers to the Fairlife website—which makes additional claims about the humane treatment of animals—and invites consumers to “visit our flagship farm in Indiana so you can see for yourself!” 4.
    [Show full text]
  • Progress Report for the Dairy Research Advisory Board
    Utah State University DigitalCommons@USU Other Documents Western Dairy Center 7-29-1984 Progress Report for the Dairy Research Advisory Board Various Authors Follow this and additional works at: https://digitalcommons.usu.edu/wdc_otherreports Part of the Dairy Science Commons Recommended Citation Authors, Various, "Progress Report for the Dairy Research Advisory Board" (1984). Other Documents. Paper 3. https://digitalcommons.usu.edu/wdc_otherreports/3 This Report is brought to you for free and open access by the Western Dairy Center at DigitalCommons@USU. It has been accepted for inclusion in Other Documents by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. Dairy Research Advisory Board Eccles Conference Center 201-203 Utah State University July 25, 1984 AGENDA 8:30 AM Welcome. Dr. D.J. Matthews, Director, Utah State University Agricultural Experiment Station 8:40 AM PROJECT REVIEWS 1. Calcium and the meltability of process cheese food made from ultrafiltered milk. C.A. Ernstrom 2. Evaluation and improvement of coagulation properties of milk for manufacture. Leslie M. Okigbo 3. Effect of whey protein denaturation in dried whey used for bread making. Ronald Malouf 4. Production of a high moisture white cheese from ultrafiltered milk. S.M.K. Anis 5. Role of milk clotting enzymes in cheese ·curing. C.A. Ernstrom 6. Cottage cheese from ultrafiltered skim milk. Ronald M. Raynes Lunch. Center Colony Room - Taggart Student Center. 7. Plasmid profiles of proteinase positive and negative strains of S. cremoris. Craig J. Oberg 8. Casein/fat ratio and fat recovery in Cheddar cheese. Nana Yiadom-Farkye 9.
    [Show full text]