scholarly journals ECONOMIC AND NON-ECONOMIC PREMISES AFFECTING CONSUMER PURCHASING BEHAVIOUR OF FERMENTED MILK PRODUCTS

2020 ◽  
Vol 19 (2) ◽  
pp. 33-42
Author(s):  
Mariusz Grębowiec
Keyword(s):  
Dairy Products ◽  
Consumer Behaviour ◽  
Fermented Milk ◽  
High Price ◽  
Purchase Decisions ◽  
Expiry Date ◽  
Production And Consumption ◽  
Statistical Studies ◽  
Purchasing Behaviour ◽  
Main Determinants

The study aims to identify the factors that influence consumer behaviour on the dairy market, with particular emphasis on the yogurt market. Based on the available data and statistical studies, the main directions of changes in production and consumption as well as directions of changes in prices of dairy products in Poland were presented. The changes taking place on the yogurt market are also presented in more detail. The practical part of the study presents results of the survey conducted on the above-mentioned issues in a group of 465 intentionally selected respondents. According to the respondents, yogurt, milk and other dairy products are commonly consumed and purchase decisions are usually made routinely. According to the respondents, their consumption is influenced, among other things, by the possibility of direct consumption and their habits. The main determinants of purchasing these products included sensory impressions and expiry date, as well as brand loyalty. The main barriers related to the purchase were the high price of branded products as well as the lack of knowledge of different brands.

CONSUMER BEHAVIOUR ON THE DAIRY PRODUCTS MARKET

2017 ◽  
Vol XIX (4) ◽  
pp. 79-85
Author(s):  
Mariusz Grębowiec ◽  
Anna Korytkowska
Keyword(s):  
Dairy Products ◽  
Consumer Behaviour ◽  
Food Products ◽  
High Price ◽  
Expiry Date ◽  
Milk Products ◽  
Routine Manner ◽  
Main Determinants ◽  
Made In

The aim of the study was to analyze consumer behaviour on the dairy products market. Basing on available literature issues related to consumers, conditions of purchase of food products and milk and milk products market in Poland were presented. In the practical part of the thesis was carried out a survey regarding consumer behaviuor on the dairy products market in group of 200 random persons and results of the study were presented. Milk and milk products are commonly consumed by respondents and decisions about their purchase are usually made in a routine manner. Their consumption by the respondents is affected by the possibility of direct consumption and habit. The main determinants of the purchase these products have been the sensory impressions and expiry date and the high price was barrier.

scholarly journals Investigating the Factors Influencing Parent Toy Purchase Decisions: Reasoning and Consequences

2017 ◽  
Vol 10 (4) ◽  
pp. 104 ◽  
Author(s):  
Barween Al Kurdi
Keyword(s):  
Sampling Method ◽  
Purchase Decisions ◽  
Quantitative Methodology ◽  
Related Factors ◽  
Selection Decisions ◽  
Choice Decision ◽  
Purchasing Behaviour ◽  
Toy Selection ◽  
Convenience Sampling ◽  
Main Determinants

The purpose of this study is to explore and verify the main determinants of parent toy-choice decision-making by using a theoretical model for toy-selection decisions and exploring toy-purchasing behaviour empirically. After reviewing a large number of previous studies, this study’s model was developed and designed. A variety of determinants were identified and then categorized into six main broad categories, namely, purpose-of-using related factors, emotional-related factors, educational-related factors, cost-related factors as well as child and parent demographic-related factors. A quantitative methodology was adopted to test the study’s model by drawing on six hypotheses, which were then tested statistically. A self-administrative survey was developed to collect the preliminary data from customers (mainly parents) who had been involved in toy purchasing by applying the convenience sampling method. The study hypotheses were tested and the findings were also discussed in-depth.The study found that parent toy purchase decision id derived by a set of factors which are purposes of using-related factors, emotional-related factors, informational-related factors, cost-related factors, children demographical-related factors and parental demographical-related factors.

scholarly journals Exploring the issue of environmental degradation in the era of mass consumerism and digital media as the solution

2021 ◽  
Author(s):  
Elspeth A. Poulson
Keyword(s):  
Digital Media ◽  
Mass Production ◽  
Consumer Behaviour ◽  
Environmental Costs ◽  
Fast Fashion ◽  
Consumer Capitalism ◽  
Production And Consumption ◽  
Environmentally Responsible ◽  
Purchasing Behaviour

As the price of clothing continues to globally decline, demand and consumption rise in tandem. This relationship between mass production and consumption has earned the title “fast fashion” as it values efficiency and inexpensive manufacturing methods and materials. The environmental costs however, of producing, consuming and ultimately discarding so much clothing is unparalleled. Although there is growing pressure on the industry to engage in more socially and environmentally-responsible practices, this pressure does not in any fundamental way contradict the logic of consumer capitalism. The following research project places the responsibility and agency of conscious consumer behaviour back into the hands of individuals in hopes of disrupting the cycle of mass production and consumption. Leveraging the power and influence of social media, this project reflects upon the current role of Instagram as a propagator of consumer culture and reimagines it as a catalyst for mindful purchasing behaviour among the female millennial demographic.

scholarly journals Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

2017 ◽  
Vol 65 (6) ◽  
pp. 1967-1978 ◽  
Author(s):  
Ingrida Košičiarová ◽  
Ľudmila Nagyová ◽  
Mária Holienčinová
Keyword(s):  
Dairy Products ◽  
Consumer Behaviour ◽  
Slovak Republic ◽  
Fermented Milk ◽  
Human Beings ◽  
Chi Square ◽  
Exact Test ◽  
Milk Products ◽  
Fermented Milk Products ◽  
Milk And Dairy Products

Milk and dairy products present an important source of essential nutrients which should be a part of human beings nutrition. While the recommended consumption of milk and dairy products is set at the level of 220 kg/person/year, the current studies show that Slovaks consume only 160 kg/person/year. One of the possibilities how to reverse this negative trend is to raise the Slovak consumers awareness of the positive impacts of yoghurts and fermented milk products on their health, as well as to made from them a so‑called trendy food. The aim of the presented paper was to determine the consumer behaviour in the purchase of yoghurts and fermented milk products produced in Slovak Republic. As the research methods were used the methods of survey and structured questionnaire consisting of 16 closed and 1 opened question (total number of respondents was 1,131 randomly selected respondents from all regions of the Slovak Republic). For a deeper analysis of the obtained results, there were set out six assumptions and ten hypotheses, which were tested with the use of Pearson’s chi‑square test, Fisher’s exact test, Cramer’s contingency coefficient and Phi coefficient. The results of the presented paper show, that despite the fact that almost 77 % of respondents said that they prefer in their purchase yoghurts and fermented milk products produced in the Slovak Republic, only 26.4 % of respondents said that they prefer the local producers of these products; exactly 44 % of respondents said that they always look for the information about the content of fat in the yoghurt they buy; more than 33 % said that they buy yoghurts and fermented milk products marked with the Quality Label “Značka kvality SK”; more than 62 % of respondents said that they purchase yoghurts and fermented milk products produced by ecological farming exclusively and rather and exactly 60.1 % of respondents said they prefer the plastic packages of yoghurts and fermented milk products. Up to the question aimed at determining which flavour consumers actually miss on the market, we have to conclude that these flavours are mostly kiwi, muesli with cranberries, chocolate with mint, coconut and banana.

scholarly journals Exploring the issue of environmental degradation in the era of mass consumerism and digital media as the solution

2021 ◽  
Author(s):  
Elspeth A. Poulson
Keyword(s):  
Digital Media ◽  
Mass Production ◽  
Consumer Behaviour ◽  
Environmental Costs ◽  
Fast Fashion ◽  
Consumer Capitalism ◽  
Production And Consumption ◽  
Environmentally Responsible ◽  
Purchasing Behaviour

As the price of clothing continues to globally decline, demand and consumption rise in tandem. This relationship between mass production and consumption has earned the title “fast fashion” as it values efficiency and inexpensive manufacturing methods and materials. The environmental costs however, of producing, consuming and ultimately discarding so much clothing is unparalleled. Although there is growing pressure on the industry to engage in more socially and environmentally-responsible practices, this pressure does not in any fundamental way contradict the logic of consumer capitalism. The following research project places the responsibility and agency of conscious consumer behaviour back into the hands of individuals in hopes of disrupting the cycle of mass production and consumption. Leveraging the power and influence of social media, this project reflects upon the current role of Instagram as a propagator of consumer culture and reimagines it as a catalyst for mindful purchasing behaviour among the female millennial demographic.

scholarly journals Influence of Camembert consumption on the composition and metabolism of intestinal microbiota: a study in human microbiota-associated rats

2004 ◽  
Vol 92 (3) ◽  
pp. 429-438 ◽  
Author(s):  
Christophe Lay ◽  
Malène Sutren ◽  
Pascale Lepercq ◽  
Catherine Juste ◽  
Lionel Rigottier-Gois ◽  
...  
Keyword(s):  
Intestinal Microbiota ◽  
Dairy Products ◽  
Basal Diet ◽  
Fermented Milk ◽  
Metabolic Characteristics ◽  
Human Microbiota ◽  
Gradient Gel Electrophoresis ◽  
Metabolic Activities ◽  
Temperature Gradient Gel Electrophoresis ◽  
Micro Organisms

The objective of the present study was to evaluate the consequence of Camembert consumption on the composition and metabolism of human intestinal microbiota. Camembert cheese was compared with milk fermented by yoghurt starters andLactobacillus caseias a probiotic reference. The experimental model was the human microbiota-associated (HM) rat. HM rats were fed a basal diet (HMB group), a diet containing Camembert made from pasteurised milk (HMCp group) or a diet containing fermented milk (HMfm group). The level of micro-organisms from dairy products was measured in faeces using cultures on a specific medium and PCR–temporal temperature gradient gel electrophoresis. The metabolic characteristics of the caecal microbiota were also studied: SCFA, NH3, glycosidase and reductase activities, and bile acid degradations. The results showed that micro-organisms from cheese comprised 105–108bacteria/g faecal sample in the HMCp group.Lactobacillusspecies from fermented milk were detected in HMfm rats. Consumption of cheese and fermented milk led to similar changes in bacterial metabolism: a decrease in azoreductase activity and NH3concentration and an increase in mucolytic activities. However, specific changes were observed: in HMCp rats, the proportion of ursodeoxycholic resulting from chenodeoxycholic epimerisation was higher; in HMfm rats, α and β-galactosidases were higher than in other groups and both azoreductases and nitrate reductases were lower. The results show that, as for fermented milk, Camembert consumption did not greatly modify the microbiota profile or its major metabolic activities. Ingested micro-organisms were able to survive in part during intestinal transit. These dairy products exert a potentially beneficial influence on intestinal metabolism.

On Issues of Quality, Hygiene and Safety of Fermented Milk Products: A Review

2021 ◽  
pp. 39-47
Author(s):  
LA Rumyantseva ◽  
OV Vetrova ◽  
AV Istomin
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Fermented Milk ◽  
Human Nutrition ◽  
Quality And Safety ◽  
Milk Products ◽  
Fermented Dairy ◽  
Fermented Milk Products ◽  
Milk And Dairy Products

Introduction. The article presents data on the role of milk and dairy products, including fermented milk products, in the human diet and reflects their important role in providing the body with proteins having a high essential amino acid content. In addition to all health benefits of milk, fermented dairy products have dietary and medicinal properties while their digestibility is higher than that of milk. Objective. To demonstrate the role of fermented milk products in human nutrition and benefits of fermented milk products enriched with probiotic microorganisms for preventive nutrition in the microbiocenosis of the gastrointestinal tract. Materials and methods. The article presents an analytical review of literary sources on the role of milk and dairy products, including fermented milk products, in human nutrition and provides information on the per capita production and consumption of milk and dairy products in the Russian Federation. It also addresses the problem of dysbiosis since fermented dairy technology can pose a serious microbiological risk related to favorable conditions for the growth of extraneous microorganisms coming from raw materials, starter cultures, and equipment during the production process. The absence of stringent quality standards for fermented milk products contributes to manufacturing of various counterfeit foods. Results. The article outlines the main provisions of the expert hygienic assessment of specialized food products for preventive nutrition for the purpose of their state registration on the example of fermented milk bioproducts, defines criteria for assessing the quality and safety of specialized products for dietary nutrition and requirements for technical documentation on these products, and provides the list of necessary documents for expert examination of hygiene and safety of specialized products for therapeutic and preventive nutrition. Conclusion. The permission to use novel fermented milk products as preventive nutrition foods shall be based on results of предassessing their compliance with the requirements of technical regulations of the Customs Union and the Eurasian Economic Union on the quality and safety of products and their raw materials, packaging and labeling.

Strategic issues facing the european dairy industry post 1992

1992 ◽  
Vol 1992 ◽  
pp. 53-53
Author(s):  
C. J. Doyle
Keyword(s):  
European Community ◽  
Milk Production ◽  
Dairy Products ◽  
Dairy Industry ◽  
Future Market ◽  
Processing Capacity ◽  
Strategic Issues ◽  
Milk Processing ◽  
Production And Consumption ◽  
Milk Market

Much has been written about the changing structure of dairy farming in Europe in the last decade, but comparatively little has been said about the processing sector. Yet the future market for milk largely depends on the success of the dairy trade in adapting to the new market environment. Accordingly, this paper concentrates on the pressures and strategic issues facing the milk processing sector in Europe. Certainly, in recent years it has had to cope with radical changes in both the production and consumption of dairy products. After several decades of uncontrolled expansion in milk production, the introduction of milk quotas by the European Community in 1984 was a rude shock. In general, the industry was still geared to an expanding milk market. Almost overnight, it was faced with the problem of excess processing capacity.

scholarly journals Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 26 ◽  
Author(s):  
Amirhossein Nazhand ◽  
Eliana B. Souto ◽  
Massimo Lucarini ◽  
Selma B. Souto ◽  
Alessandra Durazzo ◽  
...  
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance ◽  
Milk Proteins ◽  
Fermented Milk ◽  
High Fiber ◽  
Functional Beverages ◽  
Therapeutic Activities ◽  
Level Lowering ◽  
Positive Effect ◽  
Dairy Beverages

The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities.

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