ANALYSIS OF CONSUMER PREFERENCES OF DAIRY PRODUCTION

2018 ◽  
Author(s):  
Н.А. МОСКВИНА ◽  
Ю.В. ГОЛУБЦОВА
Keyword(s):  
Dairy Products ◽  
Selection Criteria ◽  
Consumer Preferences ◽  
Raw Materials ◽  
Adult Population ◽  
Dairy Production ◽  
Sociological Research ◽  
Selective Method ◽  
Local Plant ◽  
Domestic Products

Изучены потребительские предпочтения молочных продуктов жителей Кемерово. Социологическое исследование проведено выборочным методом сбора информации – анкетированием взрослого населения Кемерово. Объем выборки 550 чел. Установлено, что молочные продукты употребляют ежедневно 80% респондентов, при этом 96% предпочитают отечественную продукцию. Наиболее значимыми критериями выбора для женщин являются полезность (98%), состав (78%), низкая калорийность (80%). Информированы о значимости обогащенных продуктов 83% респондентов, в основном женщины от 35 лет и старше. Необходимость обогащения молочных продуктов дефицитными компонентами осознают 57% опрошенных старше 36 лет. Приобретают и готовы употреблять молочные продукты с натуральными растительными компонентами 42%. Тыква присутствует в рационе 92% респондентов. Готовы употреблять творожный продукт с хорошими потребительскими характеристиками на основе тыквы 51%, затруднились с ответом 23%. В результате исследований составлен целевой портрет потребителя (женщина, 25–49 лет), определены критерии выбора продукта. Продукт на основе натурального сырья выбрали 78% опрошенных, продукту на основе местного растительного сырья отдали предпочтения 22% респондентов. Consumer preferences of the residents of Kemerovo regarding dairy products have been studied. The sociological research was conducted by a selective method of collecting information (questionnaires) of the adult population of Kemerovo. The sample size is 550 people. It is established that 80% of respondents use dairy products daily, while 96% prefer domestic products. The most important selection criteria for women are utility (98%), composition (78%), low calorie value (80%). 83% of respondents were informed about the importance of enriched products, mostly women aged 35 and over. 57% of respondents over 36 years old are aware of the need to enrich dairy products with scarce components. 42% are ready to eat dairy products with natural plant components. Pumpkin is present in the diet of 92% of respondents. 51% of respondents are ready to use a curd product with good consumer characteristics based on pumpkin, 23% of respondents found it difficult to answer. As a result of the research, a target portrait of the consumer (women from 25 to 49 years of age) was drawn up, and the criteria for selecting the product were determined. 78% of respondents chose a product based on natural raw materials and 22% of respondents gave preference to the product based on local plant material.

scholarly journals Berry fillers based on local plant raw materials

2021 ◽  
Vol 296 ◽  
pp. 07009
Author(s):  
Svetlana Gabelko ◽  
Olesya Ionova
Keyword(s):  
Gastrointestinal Tract ◽  
Quality Indicators ◽  
Dairy Products ◽  
Raw Materials ◽  
Bakery Products ◽  
Organoleptic Evaluation ◽  
Physicochemical Quality ◽  
Plant Raw Materials ◽  
Local Plant

When developing a diet for citizens with diseases of the gastrointestinal tract or obesity, it is necessary to adhere to a therapeutic diet in which bakery products and dairy products with berry fillers can be wholesome ingredients. In order to increase the range of berry fillers based on local plant raw materials, the physicochemical quality indicators were studied and the organoleptic evaluation of fillers with various types of thickeners was given.

scholarly journals Gender differences in consumer preferences when buying dairy products in Slovakia and Russia

10.5219/1157 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 720-729
Author(s):  
Iveta Ubrežiová ◽  
Mária Urbánová ◽  
Jana Kozáková ◽  
Tatiana Kráľová
Keyword(s):  
Gender Differences ◽  
Marketing Strategy ◽  
Dairy Products ◽  
Consumer Preferences ◽  
Dairy Product ◽  
Bonferroni Correction ◽  
Russian Market ◽  
Domestic Products ◽  
Culture Differences

In spite of geographical and culture differences between examined countries, there can be found similarities in consumer behavior of men and woman and also the similar tendencies on the dairy product market. In the last decade different fields of science concerns with the topic of gender differences more frequently. The article is based on a research of consumers' overall attitude to dairy products in Slovakia and Russia. The important role of gender differences underlines the outcomes of the questionnaire survey. Kruskal-Wallis test and Bonferroni correction was applied to verify the hypothesis whether there is a dependency between gender of the respondents and their attitude while choosing the dairy products in both countries. Analysis showed that in both countries women tend to buy dairy products more often than men. Also consumers prefer more domestic products, but Russian not as significantly as Slovakian. In both countries consumers consider the price of dairy products as high, but they don’t outline the price as the most important factor when choosing dairy products. At the same time, both genders consider quality as the most important factor. These results indicate the existence of a niche at the Russian market, which could be used by Slovak dairy producers who can possibly penetrate Russian market. In addition, the similar marketing strategy for both, Slovak and Russian market can be used if the advertisement will be sensitively focused on the gender.

scholarly journals UKRAINE’S PLACE ON THE WORLD MARKET DAIRY PRODUCTS

2020 ◽  
Vol 288 (6) ◽  
pp. 243-249
Author(s):  
O. DOVGAL ◽  
Keyword(s):  
Milk Production ◽  
Dairy Products ◽  
Raw Materials ◽  
Milk Powder ◽  
Value Added ◽  
World Market ◽  
Dairy Production ◽  
Customs Union ◽  
The World ◽  
Food Market

Restoration of livestock industries is important both for the functioning of the national food market and for improving Ukraine’s position in the global agri-food market. Because products of animal origin, in contrast to products of plant origin, can be sold on the foreign market only in processed form. That is, it by definition has a relatively higher share of value added, and therefore it is more profitable to trade. First of all, this applies to dairy products. After all, if for export of meat products primary processing for its sale in the form of carcasses for half-carcasses is enough, then for sale for export of dairy products there should be a full technological cycle – from production of agricultural raw materials to production of industrial semi-finished products (milk powder, whey, casein). etc.) and ready-to-eat products (pasteurized milk, fermented milk products, whole milk products, etc.). Thus, such products have a relatively high share of value added, and therefore provides the best price. Therefore, stopping the decline in the domestic dairy subcomplex, increasing production that meets international safety and quality standards, and expanding the presence of Ukrainian dairy products on the world market is an important management task, the solution of which, among other things, requires in-depth scientific study. The purpose of this article is research of the state of dairy production in Ukraine and determination of its place on the world market in the conditions of openness of the national economy. The article examines the state of domestic milk production and processing, and the dynamics of dairy exports. The ongoing decline in dairy production is indicated, which is accompanied by a deterioration in the quality of livestock raw materials. There is a reasonable assumption that the main reasons for the decline in industrial dairy production and the reduction of Ukraine’s share in the relevant world market are: reduction of raw milk production, loss of markets of the Customs Union, problems with entering the EU market due to predominant non-compliance with domestic safety standards and quality. Ukraine reduced its share in the world dairy market: in the butter segment from 7.32% (1992) to 2.08% (2019), in the cheese segment from 5.73% (2005) to 0.23% (2019), in the segment of skimmed milk powder from 1.03% (2005) to 0.17% (2019), in the segment of skimmed milk powder from 5.23% (1995) to 0.84%), in the segment of dry whey from 1.72% (2011) to 1.62% (2019). According to the OECD-FAO forecast, the negative trend will continue at least until 2029. The main reasons for the reduction of the share of Ukrainian dairy producers in the world market were the reduction of milk production, loss of markets in the Customs Union and problems with entering the EU market due to the predominant non-compliance of domestic livestock products with international safety and quality standards.

RUSSIAN DAIRY PRODUCTS: THE EVOLUTION OF IDENTIFICATION

2021 ◽  
Author(s):  
И.А. МАКЕЕВА ◽  
Н.В. СТРАТОНОВА ◽  
Н.С. ПРЯНИЧНИКОВА ◽  
З.Ю. БЕЛЯКОВА
Keyword(s):  
Dairy Products ◽  
Consumer Preferences ◽  
Raw Materials ◽  
Dairy Product ◽  
Starter Cultures ◽  
Raw Material ◽  
Mass Fractions ◽  
Technological Developments ◽  
The Cost ◽  
Milk And Dairy Products

На современном рынке молочной продукции наметилась тенденция к удешевлению за счет подмены дорогостоящих компонентов и процессов бюджетными. Потребность технологических разработок определяет маркетинг, руководствуясь потребительскими предпочтениями и экономической составляющей. Российские молочные продукты, произведенные из классического сырья по традиционным технологиям, зачастую подвергаются фальсификации аналогичными продуктами с пониженными массовыми долями жира и белка, заменой молочных компонентов и живых заквасочных культур вследствие отсутствия системы идентификационных характеристик. Идентификация продукции является неотъемлемой частью оценки (подтверждения) соответствия и главным средством борьбы с фальсификацией. Критериями идентификации выступают регламентированные показатели продукта. В ТР ТС 033/2013 «О безопасности молока и молочной продукции» включено понятие «национальный молочный продукт», однако отсутствуют критерии идентификации продукции этой группы. Цель настоящей работы – поиск уникальных характеристик российских молочных продуктов и классических технологий, выделяющих их среди аналогичной продукции. В качестве метода применен ретроспективный анализ литературы с глубиной поиска до 1930-х гг. Прослеженный период развития идентификации молочных продуктов выявил в качестве критериев сырьевой, технологический признаки, а также вид упаковки. Выявленные критерии будут положены в основу при формировании системы идентификации российских молочных продуктов. In the modern market of dairy products, there is a tendency to reduce the cost of replacing expensive components and processes with budget ones. The need for technological developments is determined by marketing, guided by consumer preferences and the economic component. Russian dairy products produced from classic raw materials using traditional technologies are often falsified with similar products with reduced mass fractions of fat and protein, replacing dairy components and live starter cultures due to the lack of a system of identification characteristics. Product identification is an integral part of the assessment (confirmation) of compliance and the main means of combating falsification. The identification criteria are regulated product indicators. In TR CU 033/2013 “On the safety of milk and dairy products” includes the concept of “national dairy product”, but there are no criteria for identifying products of this group. The purpose of this work is to search for unique characteristics of Russian dairy products and classic technologies that distinguish them from similar products. The method used is a retrospective analysis of the literature with a search depth of up to the 1930s. The traced period of development of the identification of dairy products revealed the raw material, technological characteristics, as well as packaging as criteria. The identified criteria will form the basis for the formation of a system for identifying Russian dairy products.

scholarly journals Prospects for Developing the National Dairy Product Market of the Republic of Crimea: Prerequisites, Directions, Markers

2019 ◽  
pp. 157-168
Author(s):  
Liliya Pavlunenko ◽  
Olga Gutnikova ◽  
Tatyana Grigorenko
Keyword(s):  
Dairy Products ◽  
Consumer Preferences ◽  
Raw Materials ◽  
Dairy Product ◽  
Product Market ◽  
Trade Mark ◽  
Ethnic Composition ◽  
Milk Processing ◽  
The Republic ◽  
High Level

Resource and raw materials dependence, together with a high level of competition, create a number of factors constraining the growth of the milk processing branch in the Republic of Crimea. The study aims to identify the prerequisites, directions and markers determining prospects for the development of the regional dairy product market. The authors present the analysis of the resource potential of the milk processing branch, production of main kinds of dairy products by regional enterprises, structures of the brand and kind assortment, as well as consumer performance of dairy products on sale. The researchers study the processes of forming promising directions of the branch growth, define the main kinds of national dairy products and the range available in the regional trade enterprises in the context of kind, trade mark and manufacturers. On the basis of studying the ethnic composition of the population of the Republic and consumer preferences the authors propose a list of national dairy products made of alternative kinds of milk whose production would be expedient to develop in the region. The researchers propose the directions of growth and markers contributing to the formation of consumer loyalty to the range of national dairy products made in the Crimea. Promising directions of developing the milk processing branch in the Republic of Crimea include developing production of national dairy products and laying the groundwork for providing safety of branch products as a whole.

Marketing research of consumer preferences for developing rich whey drinks

2021 ◽  
pp. 60-63
Author(s):  
Natalia A. Jurk ◽  
Keyword(s):  
Dairy Products ◽  
Consumer Preferences ◽  
Raw Materials ◽  
Marketing Research ◽  
Consumer Preference ◽  
Fermented Milk ◽  
Research Area ◽  
Biologically Active ◽  
Technical Documentation ◽  
Preference Study

Currently, to ensure high competitiveness of food products, manufacturers need to achieve not only their compliance with the requirements of regulatory and technical documentation, but also to develop conceptual ideas and solutions that take into account the wishes of consumers, anticipate and quickly respond to changes in their quality requirements. In this regard, determining consumer preferences is an important step in the development of new products. This article presents the results of a consumer preference study used to develop an enriched whey drink. At the first stage of the research, the target portrait of the consumer of fortified whey drinks was determined by the method of a survey in the form of a questionnaire. By gender and depending on the age of the respondents, dairy products are preferred by the ages of 26 to 35, with the majority of them being two groups: «workers» (32.9%) and «specialists» (29.6%). The most preferred type of dairy products are fermented milk drinks (71.2% of responses), however, it should be noted that the diet of a modern consumer includes whey products. The majority of respondents chose «fruits and berries and their processed product» as a fortifier (38%), «grains and their products» (34%), «biologically active additives» (16%) and 12% of the respondents chose «nuts and oilseeds». At the second stage of the research, the assortment of whey drinks presented in the retail. It has been established that the range of whey drinks is represented by three large producers, but there are no drinks from local producers enriched with local raw materials, the development and production of which is a promising and relevant research area.

ADAPTATION AND DEVELOPMENT OF MILK PRODUCERS IN THE NEW ECONOMIC CONDITIONS

2020 ◽  
Author(s):  
В.Н. СУРОВЦЕВ ◽  
Е.Н. ПАЮРОВА
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Raw Milk ◽  
World Market ◽  
Food Prices ◽  
Economic Conditions ◽  
State Support ◽  
Demand Reduction ◽  
The World ◽  
Dairy Cattle Breeding

Проанализированы проблемы на рынке молока и молочных продуктов России в условиях глобального экономического кризиса: перепроизводство молока в основных странах-экспортерах, снижение закупочных цен на сырое молоко, снижение цен на биржевые товары в мире и России в 2020 году, тренд на уменьшение спроса на молочные продукты на мировом рынке в среднесрочном периоде, снижение общего спроса на молочные продукты на внутрироссийском рынке при падении реальных доходов населения, изменение структуры потребления. Проведена оценка новых возможностей и угроз для развития отрасли: со стороны потребителей — рост цен на продовольствие, снижение доходов; с позиции производителей молока — снижение закупочных цен, рост требований к сырью для производства продукции с увеличенными сроками годности, дефицит рабочей силы, вероятное сокращение господдержки в результате снижения цен на углеводороды, попытки регулирования цен; со стороны перерабатывающих предприятий — сокращение спроса, снижение цен на готовую продукцию вслед за мировыми ценами. Обоснованы приоритеты инвестирования в молочном скотоводстве и основные формы совершенствования государственной поддержки отрасли, обеспечивающие эффективную адаптацию производителей молока к новым экономическим условиям, повышение устойчивости отрасли при усилении макроэкономических рисков. The article analyzes the problems in the Russian milk and dairy products market in the context of the global economic crisis: overproduction of milk in the main exporting countries, lower purchase prices for raw milk, lower prices for commodities in the world and in Russia in 2020, trend to reduce demand for dairy products on the world market in medium term, a decrease in total demand for dairy products in the Russian market with a decrease in the purchasing power of the population, a change in the structure of consumption. An assessment of new opportunities and threats to the development of the industry was carried out: on the part of consumers — rising food prices, lower incomes; from the perspective of dairy producers — reduction in purchase prices, increased requirements for raw materials for the production of products with extended periods, labor shortages, the likely reduction in state support as a result of lower prices for hydrocarbons, attempts to regulate prices; on the part of processing enterprises — reduction of demand, reduction of prices for finished goods following world prices. The investment priorities in dairy cattle breeding and the main forms of improving state support for the industry, ensuring the effective adaptation of milk producers to new economic conditions, increasing the sustainability of the industry with increasing macroeconomic risks, are substantiated.

scholarly journals Evaluation of Virtual Water and Water Sustainability of Dairy Production in Trentino Alto Adige (North-Eastern Italy)

Animals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 1047
Author(s):  
Pier Paolo Miglietta ◽  
Federica De Leo ◽  
Benedetta Coluccia ◽  
Yari Vecchio ◽  
Fabian Capitanio
Keyword(s):  
Water Availability ◽  
Dairy Products ◽  
Virtual Water ◽  
Resource Depletion ◽  
Small Scale ◽  
Dairy Production ◽  
Water Sustainability ◽  
Freshwater Resource ◽  
Total Turnover ◽  
Protected Designations Of Origin

Dairy products play a significant role in the human diet, but they are often associated with high freshwater resource depletion. In Italy, the dairy sector represents more than 12% of the total turnover of the agri-food sector. Trentino Alto Adige is the first Italian region in terms of number of dairy farms, but it does not register a quantitatively consistent dairy production. Notwithstanding, it is characterized mostly by small-scale farms whose strengths are the Protected Designations of Origin and typical mountain productions. The present study aims at: (i) accounting for the virtual water VW of the main dairy products (milk, butter and cheese) produced in Trentino Alto Adige; (ii) estimating the renewable water resources based on the water flow assessment of the study area; (iii) assessing water sustainability comparing the virtual water consumption of the dairy sector at a regional level to the water availability. The findings show that the consumptive virtual water related to dairy production represents about 1% of the water availability in Trentino Alto Adige. Italy’s domestic dairy production is expanding to meet the growing demand, but the expansion of dairy farming in water-stressed regions should be avoided, preferring instead suitable mountain regions where small-scale farms represent a lively entrepreneurial substrate.

PRODUCTION OF GRANULATED INSTANT KISSEL BASED ON WHEY AND VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
А.Л. Майтаков ◽  
Л.Н. Берязева ◽  
Н.Т. Ветрова ◽  
К.Б. Плотников
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Storage Period ◽  
Technical Documentation ◽  
Plant Raw Materials ◽  
Temperature Conditions ◽  
Aronia Melanocarpa ◽  
Organoleptic Characteristics ◽  
Local Plant ◽  
The Stability

Разработан новый быстрорастворимый продукт (кисель) с определенным фазовым составом и строением на основе молочной сыворотки и местного растительного сырья – черноплодной рябины (Aronia melanocarpa). Разработана модель технологии производства быстрорастворимого гранулированного продукта (кисель) на основе молочной сыворотки и черноплодной рябины. Исследована сохраняемость киселя в трех температурных режимах: 1-й (21 ± 1)°С; 2-й с низкой плюсовой температурой (5 ± 1)°С; 3-й с повышенной (39 ± 1)°С при влажности окружающей среды 80%. По окончании годичного исследования сохраняемости при температурных режимах (21 ± 1)°С и (5 ± 1)°С изменений в органолептических показателях продукта не наблюдали. Скорость растворения продукта при температурных условиях хранения (21 ± 1)°С и (5 ± 1)°С не изменялась на протяжении 9 мес. Установлено, что при хранении в условиях пониженных положительных температур 4–6°С и в режиме комнатной температуры (21 ± 1)°С исследуемый пищеконцентрат по окончании 6 мес. хранения не изменил свойств по показателям качества. Сроки испытания продукта превышали по длительности в 2 раза заданный срок хранения (коэффициент запаса). Результаты испытаний явились основанием для разработки технической документации на производство быстрорастворимых гранулированных плодово-ягодных киселей. A new fast – soluble product (kissel) with a certain phase composition and structure based on whey and local plant raw materials Aronia melanocarpa. A model of technology for the production of a rapidly soluble granular product (kissel) based on whey and Aronia melanocarpa has been developed. The stability of kissel in three temperature modes was studied: 1st (21 ± 1)°C; 2nd with a low plus temperature (5 ± 1)°C; the 3rd with the increased (39 ± 1)°C at 80% ambient humidity. At the end of a year-long study at temperature conditions (21 ± 1)°С and (5 ± 1)°С, no changes in the organoleptic characteristics of the product were observed. Dissolution rate of the product under storage temperature conditions (21 ± 1)°C and (5 ± 1)°C did not change for 9 months. It is established that when stored at low positive temperatures 4–6°C. With and at room temperature (21 ± 1)°C. At the end of 6 months of storage, the food concentrate under study did not change its properties in terms of quality. The product testing period was 2 times longer than the specified storage period. The test results were the basis for the development of technical documentation for the production of instant granulated fruit and berry kissel.

COMPARATIVE ASSESSMENT OF MILK PROTEIN COAGULANTS OF DIFFERENT ORIGIN

2021 ◽  
Author(s):  
А.Г. КРУЧИНИН ◽  
С.Н. ТУРОВСКАЯ ◽  
Е.Е. ИЛЛАРИОНОВА ◽  
А.В. БИГАЕВА
Keyword(s):  
Dairy Products ◽  
Milk Protein ◽  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Technical Information ◽  
Animal Origin ◽  
Technological Properties ◽  
Recombinant Enzymes ◽  
Rennet Coagulation ◽  
Milk Coagulation

Потребность в увеличении количества и качества производимой молочной продукции стимулирует исследования, направленные на повышение эффективности переработки молочного сырья, что, в свою очередь, невозможно без изучения технологических свойств молока и функционально необходимых ингредиентов, применяемых в производстве различной молочной продукции. На основе научно-технической информации международных и российских баз данных, систематизированной в рамках изучаемой тематики, представлен обзор научных работ о коагулянтах белков молока различного происхождения, применяемых при кислотной, кислотно-сычужной и сычужной коагуляции. Установлено, что в российской и международной производственной практике востребованы коагулянты животного, микробного и рекомбинантного происхождения. Наибольшим спросом среди коагулянтов животного происхождения пользуется химозин, получаемый из желудков телят. Ферменты микробного и рекомбинантного происхождения отличаются более стабильным качеством и низкой стоимостью, но их производство, основанное на методах генной инженерии, вызывающих предубеждение у большинства потребителей, практически полностью сосредоточено за рубежом. При условии повышения лояльности потребителей ферменты рекомбинантного происхождения могут стать наиболее перспективными функциональными ингредиентами. Исследования потенциала различных протеолитических ферментов растительного происхождения выявили невысокий технологический эффект их применения. Рассмотренный материал позволяет прогнозировать перспективность научных исследований по выявлению механизмов коагуляции молока и новых эффективных и универсальных коагулянтов совокупно с селекционной практикой отбора животных, направленной на улучшение технологических свойств молочного сырья. The need to increase the quantity and quality of dairy products encourages research aimed at improving the efficiency of processing dairy raw materials, which, in turn, is impossible without studying the technological properties of milk and functionally necessary ingredients used in the production of various dairy products. On the basis of scientific and technical information from international and Russian data bases, systematized within the framework of the subject under study, a review of scientific works on milk protein coagulants of various origins used in acid, acid-rennet and rennet coagulation is presented. It is established that coagulants of animal, microbial and recombinant origin are in demand in the Russian and international production practice. The greatest demand among coagulants of animal origin is chymosin, obtained from the stomachs of calves. Microbial and recombinant enzymes are characterized by more stable quality and lower cost, but their production, based on genetic engineering methods that cause prejudice among most consumers, is almost entirely concentrated abroad. If consumer loyalty is increased, recombinant enzymes may become the most promising functional ingredients. Studies of the potential of various proteolytic enzymes of plant origin revealed a low technological effect of their use. The considered material allows us to predict the prospects of scientific research to identify the mechanisms of milk coagulation and new effective and universal coagulants together with the breeding practice of animal selection, aimed at improving the technological properties of dairy raw materials.

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