Eureka! Institutional Repository

Greece ranks among the countries with a huge variety of cheeses, the most important of which are traditional Greek cheeses and which are registered as Protected Designation of Origin (PD) products. In the theoretical part, an attempt is made to describe the historical course of cheese from the first day it was discovered until our time. We analyze in detail the types of cheese we find in the domestic market with European roots and origins, as well as the local production. The steps that are followed to make the most famous cheeses in the domestic market are described in detail. List the ingredients that make up the cheese (protein, fat, vitamins, minerals, etc.). An attempt is made to describe pathological conditions and use cheese in the diet. Specifically, the quantities and species proposed for consumption in disease states are always recorded. The positive effects of their intake and the negative effects of excessive consumption or type of cheese due to their composition (fat content, lactose, minerals, etc.). In the research part, a study is conducted on the cheese choices and preferences of the average consumer in the prefecture of Evros. The frequency that is calculated about 4 times a week and the size of the portion it consumes. The species he receives the most and the criteria that motivate him to choose. In particular, there is a preference for semi-hard and fresh cheeses. Whereas, the most important criteria for its purchase are its taste and price, and less importantly its packaging and live origin. Of course, the cow has a special place in the heart of the consumer community of the prefecture of Evros compared to the sheep and goats. On the other hand, the interest of the consumer public in the conditions and processes of their production, processing, distribution and storage is divided. His choice of packaged or unpacked cheeses is also divided. In the study of the company that trusts the consumer, in the first place in the preferences of the consumer is EVROFARMA, in the second place DODONI, in the third place MEVGAL and in the fourth place OLYMPOS. Finally, an attempt is made to study the interaction of demographics and questionnaire responses. It is concluded from the analyzes that, as the age of the consumer increases, the properties of cheese such as color, odor, taste have less influence on his choice. Whereas, he is more interested in living origin. In addition, the gender of the consumer plays an important role in his research on the processing, distribution and storage conditions of cheese used at his daily table.