Consumer preferences of various sorts of milk

SPOTŘEBITELSKÉ PREFERENCE KONZUMNÍCH DRUHŮ MLÉKA

Kateřina Kovářová, Zdeněk Ledvinka and Miroslav Samek
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Kateřina Kovářová: Czech University of Life Sciences Prague
Zdeněk Ledvinka: Czech University of Life Sciences Prague
Miroslav Samek: Czech University of Life Sciences Prague

Acta Universitatis Bohemiae Meridionalis, 2005, vol. 8, issue 1, 55-58

Abstract: The aim of this work is to determine consumer preferences of various sorts of milk, which are common in inland distribution network and which differ in fad content and in processing technology and preservation. The milk is commodity, which are characterized of excess of offer behind demand. The trend of decreasing of consumption of consumer milk can be observed in distribution of total consumption. Milk consumption depends and will depend on incorporation of the consumer milk to the food habit. Milk offer is spread by technological treatments, which enable to fulfill consumer requirements especially on durability and on easy convenience. Particular sorts of milk have different sensory property. The investigation demonstrates that the young people population predominate sensory preferences of the milk with higher fat content and milk processed by pasteurization before the UHT processed milk. Low appreciation was observed in reconstitute milk from the condensation or powdered form. Obtained results were not statistically evidential, but in spite of it the results show that the milk sensory property has the big importance from the point of the milk consumption.

Keywords: milk; consumer sorts of milk; consumer (search for similar items in EconPapers)
Date: 2005
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Persistent link: https://EconPapers.repec.org/RePEc:boh:actaub:v:8:y:2005:i:1:p:55-58

DOI: 10.32725/acta.2005.010

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