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The effect of chia seed (Salvia hispanica) addition on the fatty acid profile and lactase activity of fermented mare’s milk
Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products
The aim of this work is to analyse the physicochemical features of milk fat products (60%, 74% and 82% fat) and to learn about consumer preferences regarding these products, based on the results of consumer research. In addition, this study was conducted to answer the question of which features of milk fat products are most valued by consumers and which fat attribute has the strongest influence on consumer choice. Tests on the physicochemical characteristics of milk fat products, including analysis of composition, water activity, tocopherol and β-carotene content, colour, texture, melting profile and solid fat index, as well as consumer tests are carried out. The tested products met the requirements of Appendix II for Regulation (EU) No. 1308/2013. Based on consumer preferences, it was found that taste, followed by colour, was the most important attribute of milk fat products. The most desired fat was butter (82% fat), although it was difficult to spread at 4 °C. The best cuttability and spreadability was found in butter containing three-quarters fat (74%), but it was the least desired product by consumers. Most of the respondents (68%) preferred the yellow shade of milk fats to the white one. This indicates the need to add colours (e.g., carrot juice concentrate or other natural healthy food ingredients).
From grain to products: How processing technologies modulate bioactive compounds in triticale-based products
Sodium Chloride in Food
Sodium chloride is a chemical compound that has been encountered by people for thousands of years, and plays a significant role in their lives. The aim of this article is to provide a comprehensive review of table salt from the perspective of health, food technology, and cultural heritage. The article discusses salt extraction and production, its composition and consumption, and its effects on the human body. The authors draw attention to new trends, such as the use of micronized salt, microencapsulated salt, and salt with colors and shapes that differ from those of typical table salt. Scientific studies on the presence of undesirable substances and the use of salt additives were reviewed. The role of salt in dairy, meat, and bakery technology was illustrated. Gaps in research on salt were highlighted. In the last part, all types of salt with geographical indications are shown. The paper suggests that producers with a long tradition in the salt sector should apply for the European geographical indications to enhance their national and cultural heritage and promote their region. The review highlights the need for further research on all aspects discussed.
The Origin Link Between “Śląski” Cheese and the Silesia Region: A Basis for Obtaining Protection for Geographical Indications
This paper presents the history of cheese produced in the Silesian region (Poland). The purpose of the research was to collect documentation on cheese, for which the name “śląski” cheese (“Silesian” cheese) is adopted in this paper. The research method was a query, and the research materials were archival documents collected in Polish libraries and archives. Conducting a comprehensive search made it possible to collect relevant information on “śląski” cheese. The authors also carried out a survey to obtain data on consumer behaviour in the regional food market. Based on the research, there is a strong rationale for taking steps to safeguard the name “śląski” cheese by acquiring a Protected Designation of Origin or Protected Geographical Indication status. As a significant cheese producer in the European Union, Poland should promote cheeses associated with a specific region. “Śląski” cheese has the potential to become a symbol of the Silesia region in the southwestern part of Poland. This research is an example of documentation gathering and could be helpful to all those who are trying to obtain geographical indications for regional products.
Graduation Towers and Pan Salt Production in Various Aspects—Case Study
Sodium chloride is a chemical compound that humans use in large quantities, both for consumption and for applications in many areas. This article aims to present various aspects of salt: production, health, tourism, cultural, environmental, and finally, historical. It mainly discusses the operation of the brine graduation towers—the last ones preserved in the technological line at the salt production plant. The authors aimed to illustrate the advantages and challenges associated with salt and to present solutions to the existing problems.
Wykorzystanie produktów ubocznych przemysłu spożywczego w produkcji materiałów opakowaniowych – przegląd badań i perspektywy
The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese
AbstractIn this study, the sensory and mechanical aspects of the texture of goat’s milk salad cheese were correlated with the emotional profiles of consumers. Using descriptive sensory analysis and instrumental assessment, the texture profile of goat’s milk salad cheese was compared to cow’s milk salad cheese and Feta cheese. Texture measurements confirmed that goat’s cheese compared to cow’s cheese had more softness and less hardness, and Feta cheese had the highest whiteness index compared to the other cheeses. Goat’s milk salad cheese was much less acceptable to consumers compared to cow’s milk cheese and Feta cheese. Consumers also indicated that the hardness of goat’s cheese was lower than that of cow’s cheese and Feta cheese. A reduction in “stickiness” in comparison with cow’s cheese was also reported; however, it was much higher than that for Feta cheese. The “fracturability” and “graininess” of goat’s cheese was similar to cow’s cheese. Emotional profile analysis showed that goat’s cheese evokes mainly negative emotions. Consumers indicated only one positive emotion in the case of this cheese, which was “healthy”. The most frequently mentioned emotions after the consumption of goat’s cheese were “upset”, “disgusted” and “worried”. Many consumers also indicated “disappointed” and “angry”, which did not occur after the consumption of cow’s cheese. This research shows how important it is to combine several analyses and techniques when evaluating dairy products, including salad cheeses. It is also important that consumer research is enriched by emotional profiling. Graphical abstract