Examination of macro and micro elements in Psetta maksima and Solea vulgaris from the Black and north eastern Mediterranean seas
In: Studia Universitatis Babeş-Bolyai. Chemia, Band 64, Heft 1, S. 53-61
ISSN: 2065-9520
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In: Studia Universitatis Babeş-Bolyai. Chemia, Band 64, Heft 1, S. 53-61
ISSN: 2065-9520
In: Conflict studies quarterly: CSQ, Heft 30, S. 3-30
ISSN: 2285-7605
In: Studia Universitatis Babeş-Bolyai. Chemia, Band 66, Heft 4, S. 107-122
ISSN: 2065-9520
In: Semina: revista cultural e científica da Universidade Estadual de Londrina. Ciências agrárias, Band 43, Heft 3, S. 943-960
ISSN: 1679-0359
The 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.