Comportement d'achat des consommateurs envers le camembert aoc de Normandie

[eng] Consumers'purchase behaviour towards PDO cheese camembert from Normandy - Consumers'attitude seems positive towards PDO cheeses. The observation of the market's shares however lets appear a less favourable reality. Based on a scanned data consumers'panel, the paper is focusing on purchases of PDO camembert from Normandy in order to study the gap between attitude and behaviour. PDO camemberts are really appreciated or rejected but do not leave consumers indifferent. The number of consumers mainly buying them remains small. Despite its complexity the scanned data panel seems a convenient tool to study consumers'behaviour towards typical foods in mass marketing. [fre] L'attitude des consommateurs envers les fromages avec aoc semble positive. Les parts de marché effectives sont moins favorables. L'étude présentée ici porte sur les achats de camembert AOC de Normandie et s'intéresse à l'écart entre déclaration et comportement grâce à un panel scannérisé de consommateurs. Les camemberts avec AOC plaisent ou déplaisent mais ne laissent pas indifférent. Leur part de marché égale à 11,4% est liée à un segment particulier et réduit de consommateurs. Le panel scannérisé paraît un instrument prometteur, quoique complexe, pour l'étude du comportement du consommateur envers les produits typiques vendus en grande distribution.

Effet de traitements thermiques sur les propriétés fonctionnelles de fromages traditionnels (le cas des pâtes persillées)

Les ventes des fromages AOP subissent un affaiblissement. L utilisation de ces fromages sous forme d ingrédient représente une alternative intéressante à la dégustation et permettrait de maintenir une activité durable aux producteurs de ces fromages. L objectif de ce travail est d explorer les potentialités de 4 catégories de fromages à pâte persillée AOP du Massif-Central à être utilisés comme ingrédient à chaud pour répondre à des propriétés telles que fondant, nappant, filant, gratinant . Les fonctionnalités recherchées pour ce type d usage ont été prospectées à l aide de méthodes physico-chimiques et instrumentales classiques mais également à l aide de méthodes spectrales et sensorielles afin d enrichir les observations de la macro et microstructure fromagère et de la perception du consommateur. Dans un premier temps, les caractéristiques physicochimiques, rhéologiques et sensorielles à froid et certaines propriétés à chaud ont été décrites pour les 4 catégories de fromages. Ces premiers résultats ont permis de cataloguer les fromages selon des caractéristiques essentiellement liées à l organisation matricielle des composants tels que les protéines, les matières grasses, les minéraux. L analyse sensorielle a permis de décrire précisément certaines propriétés à froid qui ne sont pas mises en évidence par d autres analyses. Les pâtes persillées ont une grande hétérogénéité de pâte due à la présence de veines de moisissures. La seconde partie est une étude sur la capacité de la SFS en tant que méthode d étude de la micro structure, à prédire la diversité de composition de ces fromages. Malgré la forte hétérogénéité des fromages, la SFS permet une empreinte identifiable des fromages et prédit certains mais pas la totalité des paramètres physicochimiques. L évolution de la macro et microstructure de ces fromages au cours du chauffage et du refroidissement a ensuite été étudiée par SFS et par test de compression dynamique. Ces méthodes décrivent bien la fonte de la matière grasse et de la matrice fromagère. Elles sont corrélées entre elles et démontrent une relation entre la structure moléculaire et les propriétés rhéologiques de ces fromages. Une étude comparative des propriétés sensorielles des fromages a été menée à froid et après chauffage. Les attributs décrivent des caractéristiques de texture différentes entre les 2 conditions. Cette démarche a permis de bien différencier les 4 catégories de fromages et de mettre en évidence certains attributs de qualité ou de défaut pour une utilisation à chaud. En conclusion, ces 4 catégories de fromages à pâte persillée ont des potentialités à être utilisées comme ingrédient pour usage à chaud. L analyse sensorielle a caractérisé les perceptions des consommateurs vis à vis de ces fromages chauffés et ainsi aider à préciser leurs fonctionnalités. Les analyses rhéologiques et spectrales ont apporté des explications liées à ce traitement au niveau de la macro et microstructure de la matrice fromagère.Sales of PDO cheeses undergo a decline. The use of these cheeses in the form of ingredient represents an interesting alternative to the tasting and would allow to maintain a sustainable business activity to the producers of these cheeses. The objective of this work is to investigate the potentialities of four categories of Blue cheese PDO of the Massif Central as an ingredient to meet their properties during heating such as "melting, stretchability, browning". The functional properties desired for this type of cheese have been investigated by physico-chemical methods and instrumental classics and also by spectral method and sensory evaluations to enrich the observations of the macro and microstructure of the cheese and the consumer perception. First, the physicochemical, rheological, sensory characteristics and certain properties during heating have been reported for four categories of Blue cheese. These initial results allowed us to characterize the cheese studied according to their characteristics essentially which were related to the organization matrix constitutes such as proteins, fats, minerals. The sensory analysis allowed to describe exactly certain properties which are not revealed by theother analyses. Blue-veined cheeses have a great heterogeneity due to the presence of "veins" of mold. The second part is a study on the ability of the SFS method to study the micro structure and to predict the diversity of composition of these cheeses. Despite the high heterogeneity of cheeses, SFS allows an identifiable 'fingerprint' of cheese and predicts some but not the totality of the physicochemical parameters. The evolution of the macro-and microstructure of these cheeses during heating and cooling was then studied by SFS and dynamic shear test. These methods describe well the melting temperature of the fat and the cheese matrix. They are correlated between them and demonstrate a relationship between the molecular structure and the rheological properties of these cheeses. A comparative study of the sensory textural properties of cheeses was carried out in the non- and heated forms. The attributes describe different characteristics of texture between the two conditions. This approach allowed to differentiate well the four categories of cheeses and to highlight on certain attributes of quality or defects to be used in cooking application. In conclusion, these four categories of Blue-veined cheeses have the potential to be used as an ingredient in cooking application. The sensory analysis characterized the perceptions of the consumers in both non- and heated forms and thus helps to specify their features. The rheological and spectral analyses have provided explanations related to this treatment at the level of the macro and microstructure of the cheese matrix.CLERMONT FD-Bib.électronique (631139902) / SudocSudocFranceF

Les consommateurs et les produits avec signe officiel de qualité : préférences et comportements en grande distribution

National audienceLes produits alimentaires avec signe officiel de qualité disposent d'une bonne image. Comment les consommateurs se comportent-ils devant les linéaires de la grande distribution ? Apprécient-ils autant les produits labellisés qu'ils le déclarent ? Autant de questions auxquelles l'étude d'un panel scannerisé de consommateurs mis en place avec le groupe AUCHAN permet de répondre. Il s'agit de confronter approche attitudinale et approche comportementale. La cohérence entre les choix observés, les choix énoncés, les préférences en aveugle et les préférences sur produits identifiés est mesurée

Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese

International audienceA disregarded nutritional feature of cheeses is their high acid-forming potential when ingested, associated with deleterious effects for consumers' health. This work aimed to characterize the generation of the acid-forming potential of a blue-veined cheese during manufacturing to identify the main key steps of the process involved in this phenomenon. Sampling was performed on 3 batches at 10 steps of the cheese-making process: reception of raw milk, pasteurization, maturation of milk, coagulation, stirring, draining of the curds and at 4 ripening stages: 21, 28, 42, and 56 d. Acid-forming potential of each sample was evaluated through (1) the calculation of the potential renal acid load (PRAL) index (considering protein, Cl, P, Na, K, Mg, and Ca contents) and (2) its organic anion content (lactate and citrate), considered as alkalinizing elements. Draining and salting were identified as the main key steps responsible for the generation of the acid-forming potential of cheese. The draining process induced an increase in the PRAL index from 1.2 mEq/100 g in milk to 10.4 mEq/100 g in drained curds due to the increase of the dry matter and the loss of alkaline minerals into the whey. The raise of PRAL value (20.3 mEq/100 g at d 56) following salting resulted from an imbalance between the strong acidogenic elements (Cl, P, and proteins) and the main alkalinizing ones (Na and Ca). Particularly, the Cl element had a major effect on the PRAL value. Regarding organic anions, draining induced a loss of 93% of the citrate content in initial milk. The lactate content increased as fermentation occurred (1,297.9 mg/100 g in drained curds), then decreased during ripening (519.3 mg/100 g at d 56). This lactate level probably contributes to moderate the acidifying potential of end products. Technological strategies aiming to limit the acid-forming potential of cheeses are proposed and would deserve further research to evaluate their nutritional relevance

Consumers' purchase behaviour towards typical foods in mass marketing : the case of PDQ Camembert from Normandy

Consumers' attitude seems positive towards origin labelled products. The observation of the market's shares however lets appear a less favourable reality. The study is based on single source data. A scanned data consumers' panel is used to record purchases and preferences in mass marketing. Origin labelled products are really appreciated or rejected by consumers, but do not leave consumers indifferent. Marketing strategies thus could be conducted towards increased consumers loyalty and attraction of new consumers, but the number of consumers buying them will remain small. Hedonic ratings obtained by the preferences tests reveal that origin labelled products do not obtain the highest ratings. Efforts should thus be directed towards a better response to consumers' desires. Last, even if origin labelled products take some advantage of their identification, their image is not as good as national leaders image, so communication efforts should also be made

Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese

International audienc

Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

International audienceIn addition to their high sodium content, cheeses are thought to induce an acid load to the body, which is associated with deleterious effects on consumers' health. Our objective was to explore the use of alkalinizing salts in partial substitution of NaCl to reduce both the sodium content and the acid-forming potential of cheese, without altering its sensory properties. Blue-veined cheeses were produced under industrial conditions, using brine salting followed by dry salting with a 4:1 (wt/ wt) mixture of calcium lactate: NaCl or calcium citrate: NaCl. Sodium chloride was used in 2 granulometries: coarse (control treatment) and fine, to obtain homogeneous mixtures with the organic salts. Cheeses were then ripened for 56 d. No major appearance defects were observed during ripening. Calcium lactate substitution decreased the Na content of the cheese core by 33%, and calcium citrate substitution increased the citrate content of the cheese core by 410%, respectively, compared with fine NaCl. This study highlighted the substantial role of salt granulometry in sodium content, with the use of the coarse salt reducing the sodium content by 21% compared with fine salt. Sensory profiles showed nonsignificant differences in bitter and salty perceptions of salt-substituted cheeses with calcium lactate and calcium citrate compared with control cheeses. The use of calcium lactate should be considered to reduce the sodium content and improve the nutritional quality of cheeses while maintaining the sensory quality of the products. Alkalinizing organic salts could replace the acidifying salts KCl or CaCl 2 , which are currently used in salt replacement and are not recommended for consumers with renal disease. The method described here should be considered by cheese-making producers to improve the nutritional quality of cheese. Additional nutritional optimization strategies are suggested

Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type

International audienceDue to their composition, cheeses are suspected to induce an acid load to the body. To better understand this nutritional feature, the acid-forming potential of five cheeses from different cheese-making technologies and two milk was evaluated on the basis of their potential renal acid load (PRAL) index (considering protein, P, Cl, Na, K, Mg and Ca contents) and organic anions contents. PRAL index ranged from -0.8 mEq/100g edible portion for fresh cheese to 25.3 mEq/100g for hard cheese Cantal and 28 mEq/100g for blue-veined cheese Fourme d'Ambert. PRAL values were greatly subjected to interbatch fluctuations. This work emphasized a great imbalance between acidifying elements of PRAL calculation (Cl, P and proteins elements) and alkalinizing ones (Na and Ca). Particularly, Cl followed by P elements had a strong impact on the PRAL value. Hard cheeses were rich in lactate, thus, might be less acidifying than suspected by their PRAL values only

Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

In addition to their high sodium content, cheeses are thought to induce an acid load to the body, which is associated with deleterious effects on consumers' health. Our objective was to explore the use of alkalinizing salts in partial substitution of NaCl to reduce both the sodium content and the acid-forming potential of cheese, without altering its sensory properties. Blue-veined cheeses were produced under industrial conditions, using brine salting followed by dry salting with a 4:1 (wt/wt) mixture of calcium lactate:NaCl or calcium citrate: NaCl. Sodium chloride was used in 2 granulornetries: coarse (control treatment) and fine, to obtain homogeneous mixtures with the organic salts. Cheeses were then ripened for 56 d. No major appearance defects were observed during ripening. Calcium lactate substitution decreased the Na content of the cheese core by 33%, and calcium citrate substitution increased the citrate content of the cheese core by 410%, respectively, compared with fine NaCl. This study highlighted the substantial role of salt granulometry in sodium content, with the use of the coarse salt reducing the sodium content by 21% compared with fine salt. Sensory profiles showed nonsignificant differences in bitter and salty perceptions of salt-substituted cheeses with calcium lactate and calcium citrate compared with control cheeses. The use of calcium lactate should be considered to reduce the sodium content and improve the nutritional quality of cheeses while maintaining the sensory quality of the products. Alkalinizing organic salts could replace the acidifying salts KCl or CaCl2, which are currently used in salt replacement and are not recommended for consumers with renal disease. The method described here should be considered by cheese-making producers to improve the nutritional quality of cheese. Additional nutritional optimization strategies are suggested