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Therefore, there has been an increase in the marketing of functional foods.\n&lt;\/P&gt;&lt;P&gt;\nObjective: The present study was carried out in order to explore the consumers\u2019 acceptance regarding\nthe possibility of introducing in the market a new dairy product with functional properties, namely a\ncheese with berries.\n&lt;\/P&gt;&lt;P&gt;\nMethods: A descriptive cross-sectional study was conducted on a non-probabilistic sample of 335\nadult participants. The questionnaires were applied online after informed consent only to adults (aged\n18 or over) and the data were collected from August 2016 to March 2017 among the Portuguese population.\n&lt;\/P&gt;&lt;P&gt;\nResults: The results obtained showed that approximately 92% of the participants consumed cheese of\nany type regularly and 50% consumed cheese two or three times per week. Most of the participants\n(~62%) revealed that they did not consume any type of cheese with additional benefits. Nevertheless,\nthey indicated that they might be potential consumers of a cheese with berries (~73%) and would like\nthe product to have the ability to improve cardiovascular health (~73%) and have high antioxidant capacity\n(~51%). The participants involved considered important the addition of ingredients such as\nblackberry, raspberry, gooseberry, blueberry, strawberry or cherry, and suggested that all the ingredients\ntested might combine well with cheese.\n&lt;\/P&gt;&lt;P&gt;\nConclusion: This work showed that the introduction in the market of this new dairy product, a cheese\nwith berries, might be a successful strategy.<\/jats:p>\n<\/jats:sec>","DOI":"10.2174\/1573401313666170707103933","type":"journal-article","created":{"date-parts":[[2017,7,8]],"date-time":"2017-07-08T02:05:32Z","timestamp":1499479532000},"page":"185-195","update-policy":"https:\/\/doi.org\/10.2174\/bsp_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Study of Consumer Acceptance About the Possible Commercialization of a Cheese with Berries"],"prefix":"10.2174","volume":"15","author":[{"given":"Ana Cristina","family":"Ferr\u00e3o","sequence":"first","affiliation":[{"name":"CI&DETS Research Centre and Department of Food Industry, Polytechnic Institute of Viseu, Portugal"}]},{"given":"Raquel P.F.","family":"Guin\u00e9","sequence":"additional","affiliation":[{"name":"CI&DETS Research Centre and Department of Food Industry, Polytechnic Institute of Viseu, Portugal"}]},{"given":"Paula M.R.","family":"Correia","sequence":"additional","affiliation":[{"name":"CI&DETS Research Centre and Department of Food Industry, Polytechnic Institute of Viseu, Portugal"}]}],"member":"965","reference":[{"key":"ref=1","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1007\/s00394-004-1104-8","volume":"43","author":"Hinrichs J.","year":"2004","unstructured":"Hinrichs J.  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