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 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.

THE THIRTEENTH EDITION OF STANDARD METHODS FOR THE EXAMINATION OF DAIRY PRODUCTS1,2

1972 ◽  
Vol 35 (5) ◽  
pp. 285-290 ◽  
Author(s):  
E. H. Marth
Keyword(s):  
Dairy Products ◽  
Sampling Methods ◽  
Academic Community ◽  
Regulatory Agencies ◽  
Chemical Methods ◽  
Milk Products ◽  
Standard Methods ◽  
Professional Societies ◽  
Confirmatory Tests ◽  
Made In

An Intersociety Council was appointed late in 1968 to develop the 13th edition of Standard Methods for the Examination of Dairy Products (SMEDP). The Council was made up of 9 persons who represented professional societies, regulatory agencies, the dairy industry, and the academic community. The Council enlisted the help of 58 other persons who are experts in various fields and jointly prepared the 21 chapters and 2 appendices in the 13th edition of SMEDP. Major features of the 13th edition of SMEDP include: (a) a detailed review of pathogens which have occurred in milk and milk products, (b) a separate chapter on sampling methods of all kinds, (c) a separate chapter on media and reagents and on methods for their preparation, (d) a chapter on screening and confirmatory tests for abnormal milk, (e) expansion of the chapter on chemical methods, and (f) inclusion of supplemental microbiological and chemical methods in the appendices, which will be on paper of a color different from that of the chapters. Numerous minor changes, both editorial and in technical matters, have been made in all chapters and appendices.

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.

Dairy Queen. Churns and milk products in the Aegean Bronze Age

2014 ◽  
Vol 7 ◽  
pp. 205-222 ◽  
Author(s):  
Sarah P. Morris
Keyword(s):  
Bronze Age ◽  
Dairy Products ◽  
Near East ◽  
Eastern Mediterranean ◽  
Early Bronze Age ◽  
Archaeological Record ◽  
Specific Function ◽  
Milk Products ◽  
The Third ◽  
Household Processing

This article assembles examples of an unusual vessel found in domestic contexts of the Early Bronze Age around the Aegean and in the Eastern Mediterranean. Identified as a “barrel vessel” by the excavators of Troy, Lesbos (Thermi), Lemnos (Poliochni), and various sites in the Chalkidike, the shape finds its best parallels in containers identified as churns in the Chalcolithic Levant, and related vessels from the Eneolithic Balkans. Levantine parallels also exist in miniature form, as in the Aegean at Troy, Thermi, and Poliochni, and appear as part of votive figures in the Near East. My interpretation of their use and development will consider how they compare to similar shapes in the archaeological record, especially in Aegean prehistory, and what possible transregional relationships they may express along with their specific function as household processing vessels for dairy products during the third millennium BC.

Pengenalan Berbagai Olahan Susu Sebagai Alternatif Usaha yang Menjanjikan di Masyakarat Desa Cisempur Jatinangor Sumedang Jawa Barat

2020 ◽  
Vol 1 (4) ◽  
pp. 299-305
Author(s):  
Primiani Edianingsih ◽  
Raden Febrianto Christi
Keyword(s):  
Human Body ◽  
Dairy Products ◽  
Public Awareness ◽  
Active Participation ◽  
Nutritional Content ◽  
Milk Products ◽  
Pasteurized Milk ◽  
The People ◽  
Post Test

Abstrak: Susu merupakan produk hasil ternak berupa cairan putih dengan kandungan gizi yang lengkap serta memberikan manfaat bagi tubuh manusia. Sebagai upaya dalam meningkatkan kesadaran masyarakat dalam pemahaman berbagai produk olahan susu maka diadakan penyuluhan. Pengabdian ini telah dilaksanakan kepada masyarakat Desa Cisempur Kecamatan Jatinangor dengan diikuti sebanyak 22 peserta yang terdiri atas kalangan ibu rumah tangga. Metode pelaksanaan dengan cara partisipasi aktif dari peserta dengan pengenalan berbagai produk olahan susu. Tahapan dimulai dengan sebaran kuisioner pre test  sebelum kegiatan dilakukan dengan 20 pertanyaan yang diajukan, lalu pemaparan materi berbagai olahan susu mulai dari pendahuluan terkait susu sampai produk olahan susu, Penyebaran kuisioner Post test kepada peserta setelah acara selesai dengan pertanyaan yang sama seperti pre test. Kemudian membuat salah satu produk susu kepada peserta berupa susu pasteurisasi. Hasil menunjukkan bahwa terjadi peningkatan pengenalan produk olahan susu pada masyarakat Desa Cisempur Kecamatan Jatinangor yang hadir setelah melakukan pre test dan post test.Abstract: Milk is a livestock product in the form of a white liquid with complete nutritional content and provides benefits to the human body. As an effort to increase public awareness in understanding various dairy products, counseling was held. This service has been carried out for the community of Cisempur Village, Jatinangor District, followed by 22 participants consisting of housewives. The method of implementation is by means of active participation of the participants with the introduction of various dairy products. The stages began with the distribution of pre-test questionnaires before the activity was carried out with 20 questions, then the presentation of various dairy products, from the introduction to milk to dairy products, the distribution of post test questionnaires to participants after the event was over with the same questions as the pre test. Then make one of the milk products for the participants in the form of pasteurized milk. The results showed that there was an increase in the introduction of dairy products in the people of Cisempur Village, Jatinangor District who attended after doing the pre test and post test.

scholarly journals Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 599
Author(s):  
D. M. D. Rasika ◽  
Janak K. Vidanarachchi ◽  
Selma F. Luiz ◽  
Denise Rosane Perdomo Azeredo ◽  
Adriano G. Cruz ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Health Benefit ◽  
Food Products ◽  
Quality Characteristics ◽  
Dairy Plant ◽  
Food Matrices ◽  
Probiotic Food ◽  
Probiotic Delivery

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

scholarly journals Divergent Approaches Regulating Beta Agonists and Cloning of Animals for Food: USA and European Union

2020 ◽  
Vol 28 (5-6) ◽  
pp. 613-632
Author(s):  
Terence J. Centner ◽  
Ludivine Petetin
Keyword(s):  
United States ◽  
European Union ◽  
Dairy Products ◽  
Food Products ◽  
The United States ◽  
Beta Agonist ◽  
Spongiform Encephalopathy ◽  
Beta Agonists ◽  
Nonhuman Animals ◽  
Production Technologies

Abstract Technologies being used to produce nonhuman animals who are used for meat and dairy products are viewed by some people as meaningful. Two technologies receiving scrutiny in agriculture are beta agonists that are fed to food animals to improve weight gain and cloning animals to secure offspring with specific traits. The technologies enhance the productive capacities of animals so that fewer resources are needed to produce meat and dairy products. Yet consumers are not sure they want food products with beta agonist residues and that are produced from clones. In overseeing the safety of food products and animals, legislators and regulators in the United States (US) and European Union (EU) have developed contrasting provisions regarding the usage of these technologies. An evaluation of heuristics involving information and experiences with bovine spongiform encephalopathy and animal production technologies offers support in explaining the US’s and EU’s divergent provisions.

scholarly journals DYNAMICS OF DAIRY PRODUCTS CONSUMPTION IN POLAND AGAINST THE BACKGROUND OF THE EU

2020 ◽  
Vol 56 (2) ◽  
Author(s):  
Piotr Bórawski ◽  
Mariola Grzybowska-Brzezińska ◽  
James Willam Dunn
Keyword(s):  
Dairy Products ◽  
Consumer Preferences ◽  
Skim Milk ◽  
Ice Cream ◽  
Powdered Milk ◽  
Milk Products ◽  
Average Consumption ◽  
Per Capita Consumption ◽  
Milk And Dairy Products ◽  
The Eu

Consumption is among the key determinants of milk production and profitability. The main purpose of this paper is to present the level of and changes in milk and dairy products consumption in the EU in 2004–2018. Due to changing consumer preferences, the average consumption of milk and milk products in EU countries is on an increase. In turn, Poland witnesses growth in consumption of milk for ripening and processed cheese and yogurt. In 2004–2017, per capita consumption of ice cream, cheese and powdered milk followed a downward trend. In order to examine changes in the consumption of milk and milk products, a forecast was prepared which shows that in 2018–2022, Poland will experience an increase in the average monthly consumption of milk, ice cream and cheese. On the other hand, the EU will report growth in consumption of fresh dairy products, butter, cheese, skim milk and powdered milk, and a decrease in casein consumption.

DIAGNOSTIC PREPARATIONS FOR DETERMINING THE SPECIES OF THE BACTERIA LISTERIA MONOCYTOGENES

2021 ◽  
Author(s):  
V. G. Lobanova ◽  
Keyword(s):  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Food Products ◽  
Nutrient Media ◽  
Microbiological Study ◽  
Highly Sensitive

This article presents a work on the microbiological study of food products for the presence of pathogenic bacteria Listeria monocytogenes, which can cause listeriosis in humans if sanitary and hygienic rules and regulations are not followed. Highly sensitive and specific nutrient media make it possible to quickly and efficiently test meat, vegetable and dairy products for the detection of Listeria monocytogenes.

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