Determination of The Most Suitable Type of Fresh Milk in Istanbul Province
The data in this study was provided from 400 households in the Kucukcekmece District of Istanbul Province in 2011. Unclustered Proportional Sampling Method was used to determine the sample size of the study. The primary objective of this study was to identify the most suitable type of milk for consu...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2019-01-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2154 |
| _version_ | 1797913988547215360 |
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| author | Ahmet Semih Uzundumlu |
| author_facet | Ahmet Semih Uzundumlu |
| author_sort | Ahmet Semih Uzundumlu |
| collection | DOAJ |
| description | The data in this study was provided from 400 households in the Kucukcekmece District of Istanbul Province in 2011. Unclustered Proportional Sampling Method was used to determine the sample size of the study. The primary objective of this study was to identify the most suitable type of milk for consumers. In determining the most appropriate type, four criteria were taken into account. These criteria are hygiene, shelf-life, nutritional content, and price. Based on the data, milk consumption was 30.2 L per annum per capita in Istanbul Province. The households consist of about 3.7 individuals, and they give importance to hygiene by 26.4 percent, shelf-life by 26.7 percent, nutritional content by 29.6 percent and price by 17.2 percent. 55.3 percent of the households prefer UHT (long of shelf-life Tetra Pac packaged milk which heat-treated range of 135-150°C in a short period of 2-4 seconds) milk, 28.5 percent prefer Pasteurized milk, and 16.2 percent prefer Raw milk. Also, while households gave more importance to price and nutrient content at the raw and pasteurized milk, shelf life and hygiene content at UHT milk. Considering these criteria, the most suitable type of milk for the consumers was UHT milk. As a result, the national companies marketing pasteurized milk in the research area need advertisement works that inform the consumers regarding pasteurized milk. |
| first_indexed | 2024-04-10T12:19:55Z |
| format | Article |
| id | doaj.art-482015fcbe774cb8bfcb296564dc2c1a |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T12:19:55Z |
| publishDate | 2019-01-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-482015fcbe774cb8bfcb296564dc2c1a2023-02-15T16:15:31ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2019-01-01719910410.24925/turjaf.v7i1.99-104.21541054Determination of The Most Suitable Type of Fresh Milk in Istanbul ProvinceAhmet Semih Uzundumlu0Department of Agricultural Economics, Ataturk University, 25240 ErzurumThe data in this study was provided from 400 households in the Kucukcekmece District of Istanbul Province in 2011. Unclustered Proportional Sampling Method was used to determine the sample size of the study. The primary objective of this study was to identify the most suitable type of milk for consumers. In determining the most appropriate type, four criteria were taken into account. These criteria are hygiene, shelf-life, nutritional content, and price. Based on the data, milk consumption was 30.2 L per annum per capita in Istanbul Province. The households consist of about 3.7 individuals, and they give importance to hygiene by 26.4 percent, shelf-life by 26.7 percent, nutritional content by 29.6 percent and price by 17.2 percent. 55.3 percent of the households prefer UHT (long of shelf-life Tetra Pac packaged milk which heat-treated range of 135-150°C in a short period of 2-4 seconds) milk, 28.5 percent prefer Pasteurized milk, and 16.2 percent prefer Raw milk. Also, while households gave more importance to price and nutrient content at the raw and pasteurized milk, shelf life and hygiene content at UHT milk. Considering these criteria, the most suitable type of milk for the consumers was UHT milk. As a result, the national companies marketing pasteurized milk in the research area need advertisement works that inform the consumers regarding pasteurized milk.http://www.agrifoodscience.com/index.php/TURJAF/article/view/2154ahpmilk consumptionnutritionistanbulmilk preference |
| spellingShingle | Ahmet Semih Uzundumlu Determination of The Most Suitable Type of Fresh Milk in Istanbul Province Turkish Journal of Agriculture: Food Science and Technology ahp milk consumption nutrition istanbul milk preference |
| title | Determination of The Most Suitable Type of Fresh Milk in Istanbul Province |
| title_full | Determination of The Most Suitable Type of Fresh Milk in Istanbul Province |
| title_fullStr | Determination of The Most Suitable Type of Fresh Milk in Istanbul Province |
| title_full_unstemmed | Determination of The Most Suitable Type of Fresh Milk in Istanbul Province |
| title_short | Determination of The Most Suitable Type of Fresh Milk in Istanbul Province |
| title_sort | determination of the most suitable type of fresh milk in istanbul province |
| topic | ahp milk consumption nutrition istanbul milk preference |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2154 |
| work_keys_str_mv | AT ahmetsemihuzundumlu determinationofthemostsuitabletypeoffreshmilkinistanbulprovince |