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Consumer preferences of various sorts of milk

Author

Listed:
  • Kateřina Kovářová

    (Czech University of Life Sciences Prague)

  • Zdeněk Ledvinka

    (Czech University of Life Sciences Prague)

  • Miroslav Samek

    (Czech University of Life Sciences Prague)

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.

Suggested Citation

  • Kateřina Kovářová & Zdeněk Ledvinka & Miroslav Samek, 2005. "Consumer preferences of various sorts of milk," Acta Universitatis Bohemiae Meridionales, University of South Bohemia in Ceske Budejovice, vol. 8(1), pages 55-58.
    • Handle: RePEc:boh:actaub:v:8:y:2005:i:1:p:55-58
    DOI: 10.32725/acta.2005.010
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