2026-04-17T14:00:53Zhttps://recercat.cat/oai/request
oai:recercat.cat:20.500.12327/20432025-10-22T11:01:27Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT author Profeta, Adriano author Enneking, Ulrich author Claret Coma, Anna author Guerrero, Luis author Heinz, Volker other Indústries Alimentàries group Qualitat i Tecnologia Alimentària 2025-10-22T11:01:27Z 2025-10-22T11:01:27Z 2022-11-20 Profeta, Adriano, Ulrich Enneking, Anna Claret, Luis Guerrero, and Volker Heinz. 2022. "Consumer Acceptance And Preference For Camel Milk In Selected European And Mediterranean Countries". Sustainability 14 (22): 15424. doi:10.3390/su142215424. 2071-1050 http://hdl.handle.net/20.500.12327/2043 https://doi.org/10.3390/su142215424 In this paper, we analyse consumer acceptance, preferences and attitudes to camel milk based on a cross-country study based on qualitative focus groups with consumers. Outside the main consumption countries where camel milk is a regular part of the daily diet, many consumers buy this product primarily due to its promised health benefits. Furthermore, they are willing to pay a substantial price premium for camel milk. The findings from the literature study suggest the need for further research aimed at improving the sensory quality of camel milk, camel milk fermented products (such as yoghurt, kefir, etc.) and camel milk cheese. In addition, the application of flavours could be an option to cover the perceived salty taste of camel milk. Another aspect is that more research needs to be conducted to optimize the operating parameters and standardization of the production procedures of camel milk yoghurt in the future. In general, we can state that so far only a few consumer studies exist and, in particular, for European consumers, not much is known about their attitudes, preferences and acceptance to try or to buy such a product. eng Attribution 4.0 International Consumer Acceptance and Preference for Camel Milk in Selected European and Mediterranean Countries info:eu-repo/semantics/article