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1 – 10 of over 4000
Article
Publication date: 26 October 2010

Tolga Kahraman, Gursel Ozmen, Basak Ozinan and Ergun Omer Goksoy

The present paper seeks to determine the prevalence of Salmonella spp. and Listeria (L.) monocytogenes in several cheese varieties.

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Abstract

Purpose

The present paper seeks to determine the prevalence of Salmonella spp. and Listeria (L.) monocytogenes in several cheese varieties.

Design/methodology/approach

A total 280 cheese samples (105 white cheese, 70 processed cheese, 45 dil cheese and 60 kasar cheese) purchased from supermarkets in six provinces of Turkey were collected at intervals between March 2007 and February 2008.

Findings

The results showed that 1.9 percent of white cheese samples were contaminated with Salmonella spp, whereas the L. monocytogenes prevalence was 4.8 percent in this type of cheese sample. The prevalence of L. monocytogenes in processed cheese and kasar cheese were found to be 1.4 percent and 1.7 percent, respectively. No Salmonella spp. was isolated from these cheese varieties. Neither Salmonella spp. nor L. monocytogenes were found in dil cheese samples examined.

Originality/value

Cheese is a ready to eat product that with a low incidence of contamination may pose great public health concerns. Microbiological evaluation of different cheese samples produced with different manufacturing methods and the possible effects of manufacturing methods on the microbiological quality of these cheese samples are the originality criteria of the study. The cheeses were also sold in a very restricted area of Turkey. The results of this study indicate that white cheese has the highest rates of contamination due to the lack of standardized procedures of manufacturing and ripening.

Details

British Food Journal, vol. 112 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 April 1988

Christophoros P. Pappas

Differences in laws and regulations concerning the compositional requirements for cheese in EEC member states were studied. The parameters examined were authorised basic…

Abstract

Differences in laws and regulations concerning the compositional requirements for cheese in EEC member states were studied. The parameters examined were authorised basic materials, optional ingredients, food additives and materials not allowed. No substantial differences regarding the basic materials were observed. Differences exist in respect to authorised optional ingredients. With respect to authorised food additives there is a considerable variation in the number of additives allowed in each country, although the additives permitted are, in general, within the list of those approved by the EEC Council. Requirements for treating raw materials and legal provisions for different cheese types were also examined.

Details

British Food Journal, vol. 90 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 July 2001

Diogo Monjardino de Souza Monteiro and Maria Raquel Ventura Lucas

The study of consumers’ motivations, attitudes and preferences are of great importance for marketing strategy definitions when considering protected designation of origin…

1034

Abstract

The study of consumers’ motivations, attitudes and preferences are of great importance for marketing strategy definitions when considering protected designation of origin (PDO) cheeses. Previous research, a survey on PDO cheese retailers, and in depth interviews with PDO cheese producers showed that: “price per kilo”, “cheese texture”, “unit of sale size” and “recognition as PDO” were the main attributes affecting preferences for cheeses in Greater Lisbon’s market. Conjoint analysis was used to estimate utilities for those attributes and to determine the existence of consumer groups with similar preference profiles. Results show that recognition as PDO is the most important attribute for the choice of traditional cheeses, followed by price, texture and unit of sale. Three groups of consumers were identified. The first accounts for 28 per cent of respondents who prefer creamy cheese and are not price‐sensitive. A second group is particularly price‐sensitive: it sums up to 16 per cent of respondents. Finally, representing 56 per cent, are those who value certification quality labels but are not willing to pay a premium price for it. The results found may encourage producers to adjust their marketing efforts to consider the different PDO cheese consumer segments.

Details

British Food Journal, vol. 103 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 February 1993

C.N. Roussis and C.H. Skiadas

Crete is the largest island of Greece and fifth of theMediterranean basin which produces traditional and high‐quality cheesesfrom sheep′s and goat′s milk. Reports a…

Abstract

Crete is the largest island of Greece and fifth of the Mediterranean basin which produces traditional and high‐quality cheeses from sheep′s and goat′s milk. Reports a qualitative and quantitative market survey to determine which factors affect purchasing behaviour with respect to cheese. Results showed that the Cretan cheeses are much preferred by consumers. Price, convenience (packaged), hygiene and dietary value (low fat) of the cheese are the main determinants of their choice. However these depend on the age, education and economic status of respondents. There was a high degree of desire for low fat and packaged cheese.

Details

British Food Journal, vol. 95 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Book part
Publication date: 26 August 2020

Amra Čaušević and Edin Hrelja

The aim of this chapter is mainly to explore the gastronomic offer of Bosnia and Herzegovina, with a special emphasis on Bosnian cheese varieties, as well as the…

Abstract

The aim of this chapter is mainly to explore the gastronomic offer of Bosnia and Herzegovina, with a special emphasis on Bosnian cheese varieties, as well as the potentials and opportunities for the advancement of gastronomy in tourist offer in Bosnia and Herzegovina. Several studies have shown gastronomy to be the main reason for visiting Bosnia and Herzegovina. An important part of gastronomic offer is the variety of Bosnian cheese. The most popular types of cheese in Bosnia and Herzegovina are Livno and Vlašić cheese.

Livno cheese belongs to the group of the most popular autochthonous cheese in Bosnia and Herzegovina. Livno cheese is produced in the town of Livno and its surrounding areas, such as Kupres, Glamoč and Tomislavgrad. Originally, it was made of sheep's milk but nowadays, it is mostly made from a mixture of sheep's and cow's milk. Vlašić cheese is a white cheese which matures in brine. Traditional Vlašić cheese is made with raw sheep milk. It is produced in central Bosnia and Herzegovina, on the Vlašić Mountain.

The goal is to discover how Livno and Vlašić cheeses can be included in the gastronomic offer of Bosnia and Herzegovina and to discover how to use gastronomy for the purposes of tourism development in Bosnia and Herzegovina.

Details

Gastronomy for Tourism Development
Type: Book
ISBN: 978-1-78973-755-4

Keywords

Book part
Publication date: 8 April 2005

Magnar Forbord

In every industry there are resources. Some are moving, others more fixed; some are technical, others social. People working with the resources, for example, as buyers or…

Abstract

In every industry there are resources. Some are moving, others more fixed; some are technical, others social. People working with the resources, for example, as buyers or sellers, or users or producers, may not make much notice of them. A product sells. A facility functions. The business relationship in which we make our money has “always” been there. However, some times this picture of order is disturbed. A user having purchased a product for decades may “suddenly” say to the producer that s/he does not appreciate the product. And a producer having received an order of a product that s/he thought was well known, may find it impossible to sell it. Such disturbances may be ignored. Or they can be used as a platform for development. In this study we investigate the latter option, theoretically and through real world data. Concerning theory we draw on the industrial network approach. We see industrial actors as part of (industrial) networks. In their activities actors use and produce resources. Moreover, the actors interact − bilaterally and multilaterally. This leads to development of resources and networks. Through “thick” descriptions of two cases we illustrate and try to understand the interactive character of resource development and how actors do business on features of resources. The cases are about a certain type of resource, a product − goat milk. The main message to industrial actors is that they should pay attention to that products can be co-created. Successful co-creation of products, moreover, may require development also of business relationships and their connections (“networking”).

Details

Managing Product Innovation
Type: Book
ISBN: 978-1-84950-311-2

Article
Publication date: 24 November 2021

Zorana Miloradovic, Marijana Blazic, Irena Barukcic, Maria Font i Furnols, Nada Smigic, Igor Tomasevic and Jelena Miocinovic

In the past two decades the popularity of artisan cheese emerged. The present study aimed to investigate similarities and differences in beliefs towards artisan cheeses

Abstract

Purpose

In the past two decades the popularity of artisan cheese emerged. The present study aimed to investigate similarities and differences in beliefs towards artisan cheeses among participants from Serbia, Croatia and Spain and to determine consumer profiles. Better understanding of their behaviours and beliefs could serve as the basis for the development of appropriate production and marketing strategies and for further popularisation of artisan cheeses.

Design/methodology/approach

The data on demographic structure, behaviours and beliefs of 947 participants in total were obtained via a questionnaire collected online. In order to identify consumer profiles and to define their specific beliefs, a cross-country cluster analysis has been conducted. Four clusters were identified: “highly educated men”, “highly educated women”, “millennials” and “educated senior women”. Mann–Whitney U test was used to identify statistically significant differences between countries and clusters.

Findings

Respondents from different countries had different preferences for cheese types and different ways of consumption. All participants valued artisan cheeses more than industrial cheeses in terms of healthiness and quality, but they believe that there is still much to be done in terms of proper packaging, labelling, branding, widening of assortment and providing better availability. The results of the present study revealed that participants had no clear opinion regarding trust in artisan cheese safety.

Originality/value

Up to date, no study investigated beliefs of consumers from Serbia and Croatia towards artisan cheese. Original consumer pool has unique characteristics: they are far more oriented towards open markets and purchasing cheese directly from producers; they have different preferences towards cheese types and different consuming habits. Unique consumer characteristics provided original findings considering their beliefs.

Details

British Food Journal, vol. 124 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 11 September 2021

Beena Puthillath, Bhasi Marath and Babu Chembakthuparambil Ayappan

This study aims to explore the factors influencing electrical accidents. Here, the authors aim to understand and model the causes of electrical accidents at multiple levels.

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Abstract

Purpose

This study aims to explore the factors influencing electrical accidents. Here, the authors aim to understand and model the causes of electrical accidents at multiple levels.

Design/methodology/approach

In the study, the authors have tried to put causes of accidents in the electricity distribution segment, in the framework of the Swiss Cheese model. Delphi kind of expert survey was conducted to find the Cheese Slice (level) and the causes (holes) for electrical accidents. Inputs from a hundred experts having more than five years of experience in electrical utility companies have been used to find Cheese Slice and holes, to explain the occurrence of an electrical accident.

Findings

Effective training for safe work practices, safe knowledge and closer supervision would go a long way to plug the holes in the Cheese Slice in human factors. The difference in perception of managers, supervisors and workers on the importance of various causes of electrical accidents are also presented and discussed.

Research limitations/implications

This research is based on expert opinion and survey where respondent perception is reported. Actual accident data has not been used here.

Practical implications

The holes or causes of accidents at different levels (Cheese Slice) have been identified for plugging or removal for better safety.

Social implications

Electrical energy is widely used, and therefore, electrical safety is a social concern and also improving it is a social need.

Originality/value

The study contributes to electrical safety issues in the electrical utility sector.

Details

Vilakshan - XIMB Journal of Management, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0973-1954

Keywords

Article
Publication date: 22 January 2021

Moawiya A. Haddad, Sharaf S. Omar and Salvatore Parisi

The purpose of this study comes from the need of defining improved durability values and the realization of a good traceability management for selected vegan cheeses has…

Abstract

Purpose

The purpose of this study comes from the need of defining improved durability values and the realization of a good traceability management for selected vegan cheeses has suggested the comparison between a processed cheese and its analogous version without animal-origin raw materials. The durability should be studied at a well-defined temperature, probably agreed among the food producer and the food processor. In addition, the traceability system should consider many components and related suppliers.

Design/methodology/approach

A supply chain risk assessment analysis has been carried out with relation to two different products: an analogue cheese and a vegan cheese-like preparation. Raw materials and ingredients have been evaluated (production method and origin; geographical identification), with the aim of identifying simplified food.

Findings

An assessment of food supply networks has been carried out. In the first situation (analogue cheeses), the ingredient “cheeses” shows an important complexity: five suppliers with a related six-interconnection hub. On the other side, vegan cheeses are obtained from 11 ingredients (a challenging hub); four of them may be produced from 2–5 components of different origin (five total hubs). Tested processed cheeses are represented by means of a linear food supply network with two hubs (cheeses and “arrival” show degrees 6 and 9, respectively). Networks concerning vegan cheeses include five different hubs: four complex raw materials (degree: 2, 3, 4 and 5) and the “arrival” step (degree: 12).

Originality/value

The information load of vegan cheeses (two hubs, degrees >> average degree) appears high if compared with processed cheeses (two hubs), although the complexity of networks appears similar. Vegan cheeses may seem technologically simpler than processed cheeses and be sometimes questioned because of important traceability issues. Adequate traceability countermeasures in terms of preventive monitoring actions should be recommended when speaking of vegan cheeses. Anyway, a centralized manager would be always required.

Details

British Food Journal, vol. 123 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 April 2004

Maurice Murphy, Cathal Cowan, Hilary Meehan and Seamus O’Reilly

The ideal farmhouse cheese profile for 256 Irish farmhouse cheese consumers was one with a strong flavour, a hard texture, a wax packaged wheel, made with pasteurised…

1842

Abstract

The ideal farmhouse cheese profile for 256 Irish farmhouse cheese consumers was one with a strong flavour, a hard texture, a wax packaged wheel, made with pasteurised milk, nutritional information present on the package, a white coloured cheese and a price of €3.17 per 200g. Least squares regression was used to estimate part worths for the conjoint analysis. A cluster analysis revealed there were two clusters with different ideal product profiles. Cluster one preferred cheese made with pasteurised milk, while cluster two preferred one made with unpasteurised milk. Market simulation experiments simulated market shares for nine products (six semi‐hard farmhouse cheeses, one soft farmhouse cheese and two factory cheeses), as well as the ideal product profiles for each cluster (two in total). The “ideal” product profile for each cluster was identified as having the largest market share, under both models of analysis.

Details

British Food Journal, vol. 106 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

1 – 10 of over 4000