Consumer perception of dried dairy ingredients: Healthy, natural, and sustainable?

Conscious consumerism is growing, along with consumer demand for socially conscious dairy products or dairy alternatives. To successfully position dairy products (especially conventional dairy) in this changing marketplace, dairy producers and processors must understand how to strategically use both on- and off-package messaging aligned with consumer perceptions. However, consumer perception of attributes such as sustainable, natural, and healthy is complex, and varies between product categories as well as among products within a category.

Viscosity changes and gel formation during storage of liquid micellar casein concentrates.

Our objective was to determine the effects of temperature and protein concentration on viscosity increase and gelation of liquid micellar casein concentrate (MCC) at protein concentrations from 6 to 20% during refrigerated storage. Skim milk (∼350 kg) was pasteurized (72°C for 16 s) and filtered through a ceramic microfiltration system to make MCC and replicated 3 times. The liquid MCC was immediately concentrated via a plate ultrafiltration system to 18% protein (wt/wt).

Invited review: Sustainability: Different perspectives, inherent conflict.

Consumer definitions of sustainability are largely uninformed by scientific research and may not align with industry definitions. Furthermore, consumers themselves have varied perceptions, definitions, and opinions of sustainability that vary between categories and products within the dairy category. Understanding these differences and developing marketing messaging aligned with consumer sustainability definitions offer an advantage to dairy product producers when strategically positioning their products in a changing marketplace.

Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor.

This study evaluated the role of protein concentration and milk protein ingredient [serum protein isolate (SPI), micellar casein concentrate (MCC), or milk protein concentrate (MPC)] on sensory properties of vanilla ready-to-drink (RTD) protein beverages. The RTD beverages were manufactured from 5 different liquid milk protein blends: 100% MCC, 100% MPC, 18:82 SPI:MCC, 50:50 SPI:MCC, and 50:50 SPI:MPC, at 2 different protein concentrations: 6.3% and 10.

Consumer understanding of fluid milk and cheese processing and composition.

Ultrafiltration and microfiltration are 2 types of membrane filtration commonly used by the dairy industry. Filtered milk products are becoming increasingly common, but there is concern that consumers unfamiliar with these processing methods may form negative uninformed perceptions of cheeses made with these milks. There are many studies that address the chemical and physical properties of cheeses made with filtered milk, but, to our knowledge, there are none that address consumer perception of these products.

Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes.

Our objective was to measure whey protein removal percentage from separated sweet whey using spiral-wound (SW) polymeric microfiltration (MF) membranes using a 3-stage, 3× process at 50°C and to compare the performance of polymeric membranes with ceramic membranes. Pasteurized, separated Cheddar cheese whey (1,080 kg) was microfiltered using a polymeric 0.3-μm polyvinylidene (PVDF) fluoride SW membrane and a 3×, 3-stage MF process.

Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes.

Our research objective was to measure percent removal of whey protein from separated sweet whey using 0.1-µm uniform transmembrane pressure ceramic microfiltration (MF) membranes in a sequential batch 3-stage, 3× process at 50°C. Cheddar cheese whey was centrifugally separated to remove fat at 72°C and pasteurized (72°C for 15 s), cooled to 4°C, and held overnight.

Child preferences and perceptions of fluid milk in school meal programs.

School meal programs in the United States feed approximately 30 million children each day and account for the majority of child milk intake. Dairy consumption during childhood and adolescence has lasting effects on lifelong health status, so it is important for schools to ensure adequate consumption in this life stage by offering an appealing product. This study identified the intrinsic and extrinsic attributes that influence children's perceptions, attitudes, and consumption of fluid milk at school, especially as they relate to fluid milk packaging.

Removal of aflatoxin b1 and t-2 toxin by bacteria isolated from commercially available probiotic dairy foods.

This study isolated lactic acid bacteria from commercially available probiotic foods to determine their capacity to remove aflatoxin B (AFB) and trichothecene-2 (T-2). The removal rates by original live and heat-treated cells of lactic acid bacteria (LAB) were compared to test the effect of heat treatment on efficacy. LAB is capable to remove up to 46% of AFB and up to 45% of T-2 toixn.

Invited review: Microfiltration-derived casein and whey proteins from milk.

Milk, a rich source of nutrients, can be fractionated into a wide range of components for use in foods and beverages. With advancements in filtration technologies, micellar caseins and milk-derived whey proteins are now produced from skim milk using microfiltration. Microfiltered ingredients offer unique functional and nutritional benefits that can be exploited in new product development.

Consumer perception of smoked Cheddar cheese.

Consumer perception of smoked cheese was evaluated through focus groups, surveys, and central location testing. Three focus groups (n = 29) were conducted with consumers of smoked cheese. Subsequently, 2 online surveys were conducted.

A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets.

Understanding potential cross-cultural sensory differences in the perception of Irish dairy products is important for key markets such as the USA and China. As most Irish dairy products are produced from pasture derived milk, this study investigated the impact of pasture and non-pasture diets on the cross cultural sensory perception of skim milk powder (SMP) in Ireland, USA and China. SMP was produced from cows fed outdoors on ryegrass (GRS), ryegrass/white clover (CLV), and indoors on trial mixed rations (TMR).

A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems.

Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems-outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)-was investigated. A consumer study was conducted in all three countries. Irish and German assessors participated in ranking descriptive analysis (RDA), whereas descriptive analysis (DA) was carried out by a trained panel in the USA.

Consumer perceptions of anticake agents on shredded Cheddar cheese.

Prepackaged natural cheese shreds are a growing consumer category. Anticake agents are applied to commercial cheese shreds to assist with shelf life and ease of use. The objective of this study was to investigate consumer perception of 3 anticake agents applied at various levels to Cheddar cheese shreds.

Consumer perception of the sustainability of dairy products and plant-based dairy alternatives.

Plant-based dairy alternative beverage sales have increased in recent years. Plant-based dairy alternatives often advertise on a platform of sustainability and environmental commitment. To successfully position and market dairy products in this competitive environment, dairy companies must understand the consumer definition of and importance placed on sustainability, as well as communicate sustainability information effectively.

The influence of automatic associations on preference for milk type.

In recent decades, organic milk has been an exception to the trend of decreased fluid milk consumption in the United States. However, the reasons behind consumer preference for organic milk over conventional and other milk types are ill-defined. The objective of this study was to use an implicit association test (IAT) and primed and unprimed preference testing to determine if fluid milk consumer preferences for milk types are influenced by implicit biases and, if so, to define these biases within the context of the consumer sensory experience.

The role of heat treatment in light oxidation of fluid milk.

Light-oxidized flavor (LOF) resulting from photooxidation of riboflavin following light exposure is one of the most common off-flavors in fluid milk. The sensory perception of LOF has been studied extensively in high temperature, short time pasteurized (HTST) milk, but few studies have evaluated ultrapasteurized (UP) milk. The objective of this study was to evaluate the role of heat treatment in the development of LOF in UP fluid skim milk.

Validation of fluid milk consumer segments using qualitative multivariate analysis.

Consumption of fluid milk in the United States has declined in recent years. To increase appeal and meet ever-changing consumer demands, several product features have been introduced to the fluid milk market. As such, it is imperative to assess consumer sentiments from both quantitative and qualitative perspectives to better understand the effect of various product offerings.

Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United States.

Fluid milk consumption among children has declined for decades. Adequate consumption of milk and dairy products, especially during childhood, has beneficial health outcomes for growth, development, and reduced risk of osteoporosis, hypertension, obesity, and cancer during adulthood. Satisfaction with milk flavor, perceived health benefits derived from milk, and habit are primary drivers of lifelong milk consumption.

Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage.

The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day cold storage (4 °C) period to explore the feasibility and technical boundaries of making acidified dairy gels in which black tea infusion (BTI) is incorporated. Reconstituted skim milks containing different proportions of BTI were acidified by GDL (glucono-δ-lactone) at 35 °C for making ADG systems.

Consumer desires and perceptions of lactose-free milk.

Fluid milk consumption has declined in the United States, but lactose-free dairy milk (LFM) sales have steadily increased. It is important to understand how consumers perceive LFM and what consumers value when purchasing LFM. This study characterized consumer perceptions and preferences for LFM.

Invited review: Astringency in whey protein beverages.

Astringency is the sensation of mouth drying and puckering, and it has also been described as a loss of lubrication in the mouth. Astringency is perceived as an increase in oral friction or roughness. Astringency caused by tannins and other polyphenols has been well documented and studied.

Role of sweeteners on temporality and bar hardening of protein bars.

Protein bars are one product that meet consumer demands for a low-carbohydrate, high-protein food. With such a large market for protein bars, producers need to find the correct texture and sweetness levels to satisfy consumers while still delivering a high-protein, low-carbohydrate bar. In the bar industry, bar hardening is a major concern, and currently the effects of non-nutritive sweeteners on bar hardening is unknown.

Fabrication and assessment of milk phospholipid-complexed antioxidant phytosomes with vitamin C and E: A comparison with liposomes.

Evidences have shown that phytosome assemblies are novel drug delivery system. However, studies of phytosomes in food applications are scarce. The characteristics of milk phospholipid assemblies and their functionality in terms of in vitro digestibility and bioavailability of encapsulated nutrients (ascorbic acid and α-tocopherol) were studied.

Production of Milk Phospholipid-Enriched Dairy Ingredients.

Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk or beta serum as the original source, this review assessed four typical extraction processes and estimated that the life-cycle carbon footprints (CFs) of MPLs were 87.40, 170.