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The formulation and marketing of new food products are very complex and there are many interacting influences on consumer acceptance, e.g. the person, the food product and the environment. Market analysis and sensory analysis were used to determine consumer preferences for Cheddar‐type cheeses. Consumers’ attitudes, perceptions and purchase behaviour were investigated by means of a structured questionnaire. Eight Cheddar‐type cheeses were objectively assessed by a trained panel using descriptive sensory profiling, and, in parallel, were hedonically rated by 100 “naïve” consumers. Preference mapping was used to illustrate the subjective sensory data before the “naïve” consumers were segmented into homogeneous groups using hierarchical cluster analysis. Five focus groups, representing different socio‐economic categories, investigated in‐depth influences on preferences and purchase behaviour. Cheddar‐type cheese was the most frequently purchased and preferred cheese, and taste was the most important attribute influencing the purchase decision. Consumers preferred a premium cheese described as “creamy” and “mouthcoating” and least liked a reduced‐fat cheese described as “rancid” and “rubbery”. The focus groups helped explain issues that arose in both the questionnaire and sensory analysis. This study showed that a combination of market and sensory analysis gave a more valuable explanation of consumer acceptance of Cheddar‐type cheese than either method could on its own. However, relationships were determined by observation rather than mathematically and therefore this integration must be further developed in order to build a predictive model for this product.

The purpose of this research is to calculate and enhance the cheese cheddar manufacturing plant efficiency under actual workplace conditions by measuring reliability, availability and maintainability (RAM) indices. The authors highlight how RAM analysis is important in determining periodic maintenance and in scheduling and managing the appropriate maintenance policy.

The current work is conducted using statistical approaches to evaluate failure and repair statistics. The RAM estimation was calculated on the basis of quantitative data obtained over a span of 32 months. Descriptive statistics, Pareto analysis, as well as the presumption of independence were ensured through trend and serial correlation tests. In addition, the reliability and maintainability of the cheddar cheese processing plant and its machines were calculated at various mission periods.

The primary goal of the implementation approach is to understand the fault patterns and the accurate quantitative assessment of the reliability and maintainability of the cheddar production plant. The findings revealed the essential aspects of the line, which need improvement by an appropriate maintenance program.

This study is intended to serve to highlight the RAM assessment and its impact on the performance of the real-time system. The benefit of the technique is the continual control of the manufacturing process by means of acceptable indexes, whose use corresponds to a continuous improvement process.

Many on‐farm‐processed products frequently command a premium price, characterised as they are by unique sensory properties and image. Examines the nature of consumer judgements about product quality for farmhouse Cheddar cheeses based on utilities derived from the product attributes, and the trade‐off against price. Determines key Cheddar cheese attributes through in‐depth interviews with specialist cheese consumers and employs conjoint analysis to estimate the utilities associated with these attributes based on a wider choice‐experiment survey of farmhouse Cheddar consumers. A “price sensitivity meter” technique was used to establish acceptable price ranges as perceived by the latter group. Results from market simulations suggest that the consumer price sensitivity for farmhouse cheese is likely to be low. The analysis also revealed that those attributes associated with the traditional characteristics of farmhouse Cheddar have the highest utilities and that any characteristics similar to industrial Cheddar were largely unattractive to the consumers of farmhouse cheese.

The following definitions and standards for food products have been adopted as a guide for the officials of this Department in enforcing the Food and Drugs Act. These are standards of identity and are not to be confused with standards of quality or grade; they are so framed as to exclude substances not mentioned in the definition and in each instance imply that the product is clean and sound. These definitions and standards include those published in S. R. A., F. D. 2, revision 4, and those adopted October 28, 1936.

Reflecting on recent questions concerning the meaning and implications of food “re-localization”, in this chapter we utilize the concept of “embeddedness” as an analytical tool to deepen and broaden the investigation of the relationships between food and territory. After pointing to some limitations inherent in the conventional use of the concept of the embeddedness, in the first part of the chapter we suggest a more holistic approach that takes into consideration its implications in the wider political, natural and socio-economic environments in which food networks develop and operate. In the second part of the chapter, we apply this holistic approach to the analysis of three alternative food networks in the South West of England: Cornish clotted cream, Steve Turton meats and West Country Farmhouse Cheddar Cheese. By focusing on the different dimensions of the territorial embeddedness of these networks, we attempt to show that their real distinctiveness comes from their variable ability to reconfigure (“re-localize”) the time-space and the spatial relations around them. Through this actively constructed process of re-localization, we argue, alternative food networks in the South West are signalling the emergence of a new agrarian eco-economy that is vertically (i.e., politically and institutionally) disembedded and horizontally (i.e., spatially and ecologically) embedded. As we discuss in the conclusions, this further complicates the competitive relationships between the alternative and the conventional food sectors, while also providing new insights into the likely sustainability of these networks and their contribution to rural development.

Professionals from the dairy sector commonly believe that the results of Global Dairy Trade (GDT) auctions are a good leading indicator for prices of dairy commodities. The purpose of this paper is to test that hypothesis for prices of key dairy commodities (skimmed milk powder (SMP), whole milk powder (WMP), butter and cheddar) in the main dairy markets (the US, EU and Oceania).

The leading properties of the GDT auctions are investigated using vector error correction models (VECM).

The results show that prices at GDT auctions may be treated as a benchmark for global prices of WMP and SMP as they affect prices in all considered markets. However, in case of EU market the relationship with the GDT is bidirectional. GDT prices reveal some leading properties also in cheddar market, however price relationships in this market are much more complex. In case of butter market, GDT can be regarded as a benchmark only for Oceania.

The results of this paper improve knowledge on price transmission in dairy markets, show the role of the GDT auctions in the price setting process, and thus may help professionals from the dairy sector to formulate their price expectations more precisely.

Despite the fact that many professionals from the dairy sector treat GDT auctions as a benchmark, so far their leading properties have not been scientifically proven.

Outlines some of the reasons behind the development of vegetable oil cheese and critically questions the whole basis and need for such cheese‐type or substitute products. Evaluates two of these new products and compares them with mild and low‐fat Cheddar cheese by using a semi‐trained sensory panel. Finds no significant differences between the appearance of the cheeses but finds differences for texture and flavour. Finds the vegetable oil cheeses to have a flavour similar to mild Cheddar, while the product made with sunflower oil has a soft and crumbly texture compared with that of cheese made from rapeseed oil.

Efforts are being made by some sectors of the food industry to develop new products, which will assist those who wish to implement the dietary recommendations. The case study examines the background and problems encountered in trying to get one of these products on to the market.

The aim of this study was to compare the organoleptic attributes and meltability of selected, commercial dairy-free imitation cheeses (DFICs) with those of their dairy counterparts to thus determine whether commercial DFIC needs to be further developed.

Market research was conducted to determine the availability of DFICs in the United Kingdom (UK) and thus select the varieties to assess. Mild cheddar was chosen for its popularity wide availability in the United Kingdom and Italian-style hard cheese for its complex organoleptic profile. The organoleptic attributes and melting properties of the chosen DFIC products were assessed by using descriptive sensory evaluation and their meltability was assessed using the Arnott test, respectively.

109 different DFICs were found; most of them (74%) presented coconut oil as their primary ingredient. None of the assessed DFICs assessed could mimic the organoleptic attributes of their dairy counterparts accurately; however, one of the non-dairy mild cheddar samples was regarded as potentially acceptable by the assessors of the sensory evaluation assessors. Nonetheless, the meltability of this sample was significantly lower than that of mild cheddar cheese.

The findings indicate that, to obtain products that can mimic the organoleptic attributes and meltability of cheese more accurately, further development is required for the DFIC varieties assessed.

No academic publications have explored and investigated commercial DFICs with similar ingredients to those found in commercial DFICs; the commercial importance of these products may augment in the short term owing to the reported growth in the number of vegan individuals in the UK and in Europe.