Consumer attitudes toward dairy products from sheep and goats: A cross-continental perspective.

This study aimed to assess consumer knowledge, attitudes, and perceptions toward dairy products from sheep and goats. A web-based survey was conducted in Latin America (Mexico and Chile), Europe (Italy, Spain, Greece, and Denmark), and Asia (Bangladesh). From March to June 2021, adult participants answered an online survey available in 5 languages. In total, 1,879 surveys were completed. Categorical and ordinal data were analyzed as frequencies and percentages. To determine the relationship between the variables for purchasing and consumption behaviors of respondents who declared that they consume dairy products, a multiple correspondence analysis was carried out. Most completed surveys were from Mexico and Italy (30% and 33.7%, respectively). Most respondents were between 18 and 29 yr old, female, highly educated, and employed. The majority of respondents (70.8%) declared that they consume dairy products from small ruminants. Consumers preferred products from both sheep and goats (49.4%); however, it was observed that in Mexico, Denmark, and Bangladesh, more than 50% preferred goat dairy products. The most-consumed products were mature and fresh cheeses. Mature cheese was the most-preferred product in Chile; in Mexico, Italy, Greece, and Denmark, it was fresh cheese. Unlike the rest of the countries, in Bangladesh, dairy product consumption from small ruminants was observed by more than 30% of respondents. In Mexico, a higher percentage of people do not consume sheep or goat dairy products because they are unfamiliar with them. In Mexico, Chile, and Bangladesh, limited market availability was also a variable responsible for nonconsumption. In European and Asian countries, sheep and goat dairy products are not consumed because consumers dislike them, in addition to a greater awareness of sustainability and climate change issues. The multiple correspondence analysis defined 5 dimensions. Dimension 1 was associated with the geographic location of the respondent (country and continent), the type of milk (sheep or goat), and the consideration of well-being and health as characteristics associated with the consumption of dairy products from small ruminants. Dimension 2 was associated with the respondent's country of origin and the frequency of consumption. Dimension 3 was associated with gender, education, and employment status. Dimension 4 was associated with the respondent's age, the association of the "healthy" concept of sheep and goat dairy products, and the consideration of the nutritional benefits of dairy as responsible for considering them healthy. Dimension 5 was associated with a "strong smell and taste" of sheep and goat dairy products. This study showed that consumer attitudes toward dairy products from sheep and goats vary between continents. In conclusion, results showed consumer interest in animal welfare and environmental impact issues related to small ruminant farming as well as a general attraction to local products. It seems that these factors contribute to consumers' perception of the quality of dairy products, so the industry and select farmers should carefully consider incorporating them into their supply chain.

Fatty acid and amino acid profiles of cheese, butter, and ghee made from buffalo milk.

Objective: The objective was to assess the chemical composition, cholesterol, fatty acid (FAs), and amino acid (AAs) profiles of buffalo cheese, butter, and ghee. Materials and Methods: Buffalo milk (raw) was collected from the Bangladesh Agricultural University (BAU) Dairy Farm, BAU, Mymensingh-2202, Bangladesh. Cheese, butter, and ghee were prepared at the Dairy Chemistry and Technology Laboratory, Department of Dairy Science, BAU, Mymensingh, Bangladesh, and subjected to subsequent analyses. The gross nutritional composition and AAs profile of milk were analyzed prior to the manufacture of cheese, butter, and ghee. The gross nutritional composition of milk and dairy products was analyzed by applying an automated milk analyzer and the Association of Agricultural Chemists techniques, respectively. The cholesterol, FAs, and AAs contents of cheese, butter, and ghee were determined by the Bangladesh Council for Scientific and Industrial Research, Dhaka, Bangladesh. Furthermore, atherogenic and thrombogenic indices were also calculated using reference equations. Results: The results indicated that the buffalo milk is a good source of first-rate nutrients (dry matter: 16.50%, fat: 7.50%, protein: 3.75%). Findings indicated that the butter was significantly rich with (p < 0.05) total solids and fat where higher (p > 0.05) protein, carbohydrate, and minerals were found in cheese. The saponification, Reichert-Meissl, Polenski, and Kirschner values of buffalo ghee were found to be 225, 30, 1.2, and 25, respectively. A significant (p < 0.05) variation was found in the cholesterol content of buffalo cheese, butter, and ghee. Butter and ghee had 40.14 and 39.57 mg more cholesterol, respectively, than cheese. The results revealed identical FA profiles except for C24:0 among the three dairy products where the major FA compositions were C4:0, C14:0, C16:0, and C18:0 and C18:1 cis-9. The atherogenicity index and thrombogenicity index of cheese, butter, and ghee were statistically similar (p > 0.05). Butter was found with the most conducive anti-atherogenic and anti-thrombogenic characteristics due to lower saturated and higher polyunsaturated FAs. However, all the AAs concentrations were statistically higher (p < 0.05) in cheese than in butter and ghee. Conclusion: To conclude, buffalo cheese is superior to butter and ghee as regards nutrient density, but consumers can choose other foods based on their choice.

Variations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milk.

OBJECTIVE: This study investigated and compared the chemical composition, cholesterol content, fatty acid (FA), and amino acid (AA) profiles of doi and rasomalai made from buffalo milk. MATERIALS AND METHODS: Bangladesh Agricultural University Dairy Farm, Mymensingh-2202, Bangladesh was the source of raw buffalo milk. Then, doi and rasomalai were produced and analyzed. Prior to the production of doi and rasomalai, the gross composition and AAs of milk were evaluated. Milk and dairy products were evaluated for gross composition using an automated milk analyzer and the Association of Agricultural Chemists techniques, respectively. At the Bangladesh Council for Scientific and Industrial Research, Dhaka, Bangladesh, the cholesterol, FA, and AA levels of doi and rasomalai were determined. Additionally, atherogenic and thrombogenic indices were determined using established equations. RESULTS: The results indicated that the majority of the proximate components were significantly greater (p < 0.05) in rasomalai than in doi. Rasomalai had 3.64 mg more cholesterol (p > 0.05) than doi. The FA profile was identical across doi and rasomalai with the exception of oleic acid (C18:1cis-9), which was 1.50% greater (p < 0.05) in rasomalai. The atherogenicity index was found to be statistically higher in doi than in rasomalai (p > 0.05). Similarly, the thrombogenic index was found to be significantly higher (p > 0.05) in doi (1.98) when compared to the rasomalai (1.92). The concentrations of all AAs were found to be quantitatively higher in doi than in rasomalai (p > 0.05). CONCLUSION: The conclusion is that buffalo milk rasomalai appears to have a higher nutritional density than buffalo milk doi.