Factors affecting the individual consumption level of milk and dairy products

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dc.authoridCan, Mehmet Ferit/0000-0002-0944-9192
dc.contributor.authorCan, Hayriye Yesim
dc.contributor.authorCan, Mehmet Ferit
dc.date.accessioned2024-09-18T19:54:23Z
dc.date.available2024-09-18T19:54:23Z
dc.date.issued2022
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe quality and quantity of the demand for milk and dairy products are important indicators for the relevant sector stakeholders. This study aims to examine the amount and differences in individual milk and dairy products consumption, together with the factors affecting this consumption. The study was conducted through a survey on 221 consumers in Hatay, which is a multicultural and cosmopolitan city in Turkey. Monthly average consumptions of milk, cheese, yogurt, ayran/yogurt drink, butter, and milk equivalent products were determined to be 3.45 kg, 0.95 kg, 3.79 kg, 1.32 kg, 0.29 kg, and 30.55 kg, respectively. Consumption frequency was found to be more than once a week for milk and every day for dairy products. Statistically, men consume more ayran and butter than women (P < 0.05). There are significant differences among different income groups in terms of butter consumption, and among different education groups in terms of milk and ayran consumption (P < 0.05). Significant relationships in a positive direction were determined between height and education level and ayran; between weight and income level and milk equivalent (P < 0.01); between education and income level and milk consumption (P < 0.05). The socio-economic, demographic, and biological variables of the consumers should be carefully monitored in order to maintain and increase the demand for milk and dairy products, and marketing strategies should be created specifically to increase the breakfast habit.en_US
dc.identifier.doi10.5433/1679-0359.2022v43n3p943
dc.identifier.endpage960en_US
dc.identifier.issn1676-546X
dc.identifier.issn1679-0359
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85125589689en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage943en_US
dc.identifier.urihttps://doi.org/10.5433/1679-0359.2022v43n3p943
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7701
dc.identifier.volume43en_US
dc.identifier.wosWOS:000757730600002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherUniv Estadual Londrinaen_US
dc.relation.ispartofSemina-Ciencias Agrariasen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAnimalen_US
dc.subjectDairy producten_US
dc.subjectFactoren_US
dc.subjectFooden_US
dc.subjectMilk consumptionen_US
dc.titleFactors affecting the individual consumption level of milk and dairy productsen_US
dc.typeArticleen_US

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