DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-100-6-0384

FERMENTOVANÉ MLÉČNÉ PRODUKTY, VÝZNAM A KONZUMACE – DOTAZNÍKOVÉ ŠETŘENÍ

FERMENTED DAIRY PRODUCTS, IMPORTANCE AND CONSUMPTION – QUESTIONNAIRE SURVEY

Lada Švecová1, Eva Dadáková2, Tereza Janů1, Eva Baldíková1, Itthanan Suttikhana2, Eva Samková1
1 Katedra potravinářských biotechnologií a kvality zemědělských produktů, Fakulta zemědělská a technologická, Jihočeská univerzita v Českých Budějovicích, Studentská 1668, 370 05 České Budějovice, Česká republika
2 Katedra aplikované chemie, Fakulta zemědělská a technologická, Jihočeská univerzita v Českých Budějovicích, Studentská 1668, 370 05 České Budějovice, Česká republika


Fermented dairy products have long been among the most popular products of the dairy industry. The questionnaire survey aimed to assess which factors influence the consumption and acceptability of fermented dairy products, especially yogurts. The survey involved 500 respondents (38% men, 61% women) with an average age of 36.4 ± 15.9 years. While men tended to prefer flavored yogurts (50%), women preferred plain yogurts (42%). However, one quarter of respondents stated that this factor does not influence their choice, and the same proportion reported that the form of the fruit in yogurts is not decisive. The most preferred flavors were strawberry, banana, and apricot, whereas apple, raspberry, and plum were the least popular. With regard to the health benefits of fermented dairy products, the finding that 67% of respondents consume yogurts daily or 2–3 times per week can be considered favorable.

Keywords: yogurts, health benefits, acceptability, consumers

pages: 384-391, online: 2026



References

  1. Barragán, R., Coltell, O., Portoles, O., Asensio, E. M., Sorli, J. V., Ortega-Azorin, C., Gonzalez, J. I., Saiz, C., Fernandez-Carrion, R., Ordovas, J. M., Corella, D. (2018): Bitter, sweet, salty, sour and umami taste perception decreases with age: sex-specific analysis, modulation by genetic variants and taste-preference associations in 18 to 80 year-old subjects. Nutrients, 10(10), 1539. Dostupné z: https://doi.org/10.3390/nu10101539 Go to original source...
  2. FAO (2013): Milk and dairy products in human nutrition [Online]. [cit. 2026/2/20]. ISBN 9789251078631. Dostupné z: https://openknowledge.fao.org/handle/20.500.14283/i3396e
  3. Guiné, R. P. F., Florença, S. G., Bréjon, M., Gonçalves, J. C., Barroca, M. J., Ferreira, M., Fragata, A. (2025): Comparison of milk consumption habits across two European countries: Pilot study in Portugal and France. Open Agriculture, 10(1), 20250413. Dostupné z: https://doi.org/10.1515/opag-2025-0413 Go to original source...
  4. Hlédik, E. a Lógó, E. (2017): Product experiences and consumer preferences related to the choice of yogurt. Periodica Polytechnica Social and Management Sciences, 25(1), 64-69. Dostupné z: https://doi.org/10.3311/PPso.9331 Go to original source...
  5. Jakubowska, D., Dabrowska, A. Z., Staniewska, K., Kiełczewska, K., Przybyłowicz, K. E., Zulewska, J., Łobacz, A. (2024): Health benefits of dairy products' consumption-consumer point of view. Foods, 13, 3925. Dostupné z: https://doi.org/10.3390/foods13233925 Go to original source...
  6. Jaster, H., Arend, G. D., Rezzadori, K., Chaves, V. C., Reginatto, F. H., Petrus, J. C. C. (2018): Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration. Food Research International, 104, 119-125. Dostupné z: https://doi.org/10.1016/j.foodres.2017.10.006 Go to original source...
  7. Kopáček, J. (2018): Fermentované mléčné výrobky a vývoj jejich spotřeby v Evropě, v ČR a ve světě. Mlékařské listy, 29, 8-14.
  8. Krivošíková, A., Rybanská, J., Nagyová, L., Geci, A. (2020): Consumer behaviour of seniors on the cow's milk market in Slovakia: Silver persuading techniques. Marketing and Management of Innovations, (1), 200-207. Dostupné z: https://doi.org/10.21272/mmi.2020.1-16 Go to original source...
  9. Lesme, H., Rannou, C., Famelart, M.-H., Bouhallab, S., Prost, C. (2020): Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception. Trends in Food Science and Technology, 98, 140-149. Dostupné z: https://doi.org/10.1016/j.tifs.2020.02.006. Go to original source...
  10. Liu, Z., Xu, Z., Han, M., Guo, B. (2015): Efficacy of pasteurised yoghurt in improving chronic constipation. International Dairy Journal, 40, 1-5. Dostupné z: https://doi.org/10.1016/j.idairyj.2014.08.009 Go to original source...
  11. Meydani, S.N., Ha, W. K. (2000): Immunologic effects of yogurt. American Journal of Clinical Nutrition, 71, 861-872. Dostupné z: https://doi.org/10.1093/ajcn/71.4.861 Go to original source...
  12. Noel, C., Dando, R. (2015): The effect of emotional state on taste perception. Appetite, 95, 89-95. Dostupné z: https://doi.org/10.1016/j.appet.2015.06.003 Go to original source...
  13. Patro-Golab, B., Shamir, R., Szajewska, H. (2015): Yogurt for treating antibiotic-associated diarrhea: Systematic review and meta-analysis. Nutrition, 31(6), 796-800. Dostupné z: https://doi.org/10.1016/j.nut.2014.11.013 Go to original source...
  14. Pohjanheimo, T., Sandell, M. (2009): Explaining the liking for drinking yoghurt: The role of sensory quality, food choice motives, health concern and product information. International Dairy Journal, 19(8), 459-466. Dostupné z: https://doi.org/10.1016/j.idairyj.2009.03.004 Go to original source...
  15. Privashantha, H., Madushan, R., Pelpolage, S. W., Wijesekara, A., Jayarathna, S. (2025): Incorporation of fruits or fruit pulp into yoghurts: recent developments, challenges, and opportunities. Frontiers in Food Science and Technology, 5, 1581877. Dostupné z: https://doi.org/10.3389/frfst.2025.1581877 Go to original source...
  16. Savaiano, D. A., Hutkins, R. W. (2021): Yogurt, cultured fermented milk, and health: a systematic review. Nutrition Reviews, 79(5), 599-614. Dostupné z: https://doi.org/10.1093/nutrit/nuaa013 Go to original source...
  17. Společnost pro výživu (2021): Zdravá třináctka - stručná výživová doporučení pro obyvatelstvo [Online]. [cit. 2026/2/20]. Dostupné z: https://www.vyzivaspol.cz/zdrava-trinactka-strucna-vyzivova-doporuceni-pro-obyvatelstvo/
  18. Skowrońska, M., Kaner, G., Całyniuk, B., Kardas, M., Skrzypek, M., Grochowska-Niedworok, E. (2020): Factors affecting the intake of fermented milk products among university students: a cross-sectional study from Poland and Turkey. Revista Española de Nutrición Humana y Dietética, 24(1), 29-38. Dostupné z: https://doi.org/10.14306/renhyd.24.1.759 Go to original source...
  19. Swiader, K., Banach, R., Tan, F.-J. (2022): Dairy product consumption and preferences of Polish and Taiwanese students-NPD case study. Applied Sciences, 12, 10138. Dostupné z: https://doi.org/10.3390/app121910138. Go to original source...
  20. Vennerød, F. F. F, Nicklaus, S., Lien, N., Almli, V. L. (2018): The development of basic taste sensitivity and preferences in children. Appetite, 127, 10-137. Dostupné z: https://doi.org/10.1016/j.appet.2018.04.027 Go to original source...
  21. Wang, F., Wang, H., Cho, J. H. (2022): Consumer preference for yogurt packaging design using conjoint analysis. Sustainability, 14(6), 3463. Dostupné z: https://doi.org/10.3390/su14063463 Go to original source...
Return