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Beyond the Traditional Mountain Emmental Cheese in “Ţara Dornelor”, Romania: Consumer and Producer Profiles, and Product Sensory Characteristics

Author

Listed:
  • Doru Necula

    (Mountain Economy Center (CE-MONT), “Costin C. Kiriţescu” National Institute of Economic Researches (INCE), Romanian Academy, 49th, Petreni Street, 725700 Vatra Dornei, Romania
    Department of Physiology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5th, Mănăștur Street, 400037 Cluj-Napoca, Romania)

  • Mădălina Ungureanu-Iuga

    (Mountain Economy Center (CE-MONT), “Costin C. Kiriţescu” National Institute of Economic Researches (INCE), Romanian Academy, 49th, Petreni Street, 725700 Vatra Dornei, Romania
    Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control (MANSiD), “Ştefan cel Mare” University of Suceava, 13th University Street, 720229 Suceava, Romania)

  • Laurenț Ognean

    (Department of Physiology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5th, Mănăștur Street, 400037 Cluj-Napoca, Romania)

Abstract

Emmental or Swiss cheese is a hard, ripened cheese appreciated by consumers for its appearance and taste. This study aimed to investigate the profile of Swiss cheese consumers and producers from Ţara Dornelor area, Romania, along with the sensory analysis of the Dorna Swiss cheese produced there. For this purpose, a questionnaire was applied to 268 participants to evaluate consumer behavior. Consumers were grouped depending on consumption frequency (low—once or a few times a year, medium—once a month, and high—once a week or more), and the behavior of groups was evaluated. Producer opinion was assessed by interview and Swiss cheese sensory characteristics in two seasons were determined by sensory analysis using a semi-trained panel. The results showed that the main factors affecting consumer purchase decision are the ingredients (4.43), taste and flavor (4.41), appearance and texture (4.23), producer (3.98), nutritional value (3.88), and product history (3.67). Clustering of consumers depending on consumption frequency revealed significant differences ( p < 0.05) regarding the purchase place and some factors influencing the purchase decision such as price, health benefits, and nutritional value. Producers asserted that the quality of milk is the main problem in Swiss cheese production. They consider that the raw material quality and origin, hygiene, utilities, and legislation have the greatest impact on the production process, while the trading is mainly affected by the product taste and flavor, appearance and texture, quality label, price, and product history. The sensory characteristics differed significantly ( p < 0.05) between producers and seasons, with the sample produced in a stainless-steel tank and without exogenous microflora being the most appreciated in summer. These results could help producers adapt their product quality and marketing policy to consumer preferences.

Suggested Citation

  • Doru Necula & Mădălina Ungureanu-Iuga & Laurenț Ognean, 2024. "Beyond the Traditional Mountain Emmental Cheese in “Ţara Dornelor”, Romania: Consumer and Producer Profiles, and Product Sensory Characteristics," Agriculture, MDPI, vol. 14(4), pages 1-17, April.
    • Handle: RePEc:gam:jagris:v:14:y:2024:i:4:p:621-:d:1376922
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    References listed on IDEAS

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    2. Peter Slade & Jeffrey D. Michler & Anna Josephson, 2019. "Foreign Geographical Indications, Consumer Preferences, and the Domestic Market for Cheese," Applied Economic Perspectives and Policy, John Wiley & Sons, vol. 41(3), pages 370-390, September.
    3. Klaus G. Grunert, 2005. "Food quality and safety: consumer perception and demand," European Review of Agricultural Economics, Oxford University Press and the European Agricultural and Applied Economics Publications Foundation, vol. 32(3), pages 369-391, September.
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