Understanding consumer, consumption, and regional products: A case study on traditional colonial-type cheese from Brazil
2021
Steinbach, Juliana | Burgardt, Vânia de Cássia da Fonseca | Castro-Cislaghi, Fabiane Picinin de | Machado-Lunkes, Alessandra | Marchi, João Francisco | Vieira do Prado, Naimara | Mews, Laura Alice Levien | de Lima, Vanderlei Aparecido | Mitterer-Daltoé, Marina Leite
Colonial cheese is a traditional dairy product in southern Brazil. It has great socio-economic importance and diversity in production processes. However, due to a lack of standardization, this product cannot be uniquely described or even have its consumer market outlined. Thus, this study aimed to characterize the colonial cheese in terms of physicochemical, sensory, consumption, and consumer characteristics, since local trade and consumption of regional products have intensified with the COVID-19 pandemic, emphasizing the importance of evaluating these products. Colonial cheese, which is high in fat and medium in moisture, showed no pattern in its production process and physicochemical characteristics, generating variability in its sensory characteristics, which is little accentuated in general. The survey showed a positive relationship between consumers and colonial cheese. Respondents associated consumption of colonial cheese with artisanal production and traditionalism, in addition to emotions such as pleasure, satisfaction, and well-being. However, safety is still a concern, especially among higher income and education consumers, once the microbiological quality has been a frequent problem.
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