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Difference between product design and consumption quality: the logistic damage of yoghurts and desserts.

Author(s) : DRIESSEN F. M.

Summary

The criteria used in product development for product design were compared with the actual situation in in-home tests. The Dutch Food Inspection Department, "Leeuwarden", investigated the temperatures of the refrigerators in 120 households during the years 1992 and 1993. Campina Melkunie carried out an investigation in 685 households. The product temperature is approximately 2-3 °C higher than the lowest temperature. Although the shelf life of the products varied between 24 and 30 days, the majority of the products (more than 80%) were purchased with a shelf life of less than 14 days. Nevertheless, approximately 17% of the products were still consumed after the expiry date.

Details

  • Original title: Difference between product design and consumption quality: the logistic damage of yoghurts and desserts.
  • Record ID : 2000-2690
  • Languages: English
  • Source: Texture of fermented milk products and dairy desserts.
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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