Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products

Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products

The aim of this work is to analyse the physicochemical features of milk fat products (60%, 74% and 82% fat) and to learn about consumer preferences regarding these products, based on the results of consumer research. In addition, this study was conducted to answer the question of which features of m...

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Bibliographic Details
Main Authors: Sylwia Maria Chudy, Dorota Cais-Sokolińska, Jolanta Tomaszewska-Gras
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Applied Sciences
Subjects:
butter
milk fats
dairy spread
consumers’ preferences
Online Access:https://www.mdpi.com/2076-3417/12/23/11986

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