Comparison of occurence lactic acid bacteria in chosen yogurts

Lengyelová, Libuša; Kozelová, Dagmar; Trstenovičová, Ľudmila; Pinterová, Silvia

doi:10.5219/31

Potr. S. J. F. Sci.

2010

DOI: 10.5219/31

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Comparison of occurence lactic acid bacteria in chosen yogurts

Libuša Lengyelová

Dagmar Kozelová

Ľudmila Trstenovičová³

et al.

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Cited by 3 publications

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Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

Košičiarová¹,

Nagyová²,

Holienčinová³

2017

Acta Univ. Agric. Silvic. Mendelianae Brun.

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Brunensis, 65(6): 1967Brunensis, 65(6): -1978 Milk and dairy products present an important source of essential nutrients which should be a part of human beings nutrition. While the recommended consumption of milk and dairy products is set at the level of 220 kg/person/year, the current studies show that Slovaks consume only 160 kg/person/year. One of the possibilities how to reverse this negative trend is to raise the Slovak consumers awareness of the positive impacts of yoghurts and fermented milk products on their health, as well as to made from them a so-called trendy food. The aim of the presented paper was to determine the consumer behaviour in the purchase of yoghurts and fermented milk products produced in Slovak Republic. As the research methods were used the methods of survey and structured questionnaire consisting of 16 closed and 1 opened question (total number of respondents was 1,131 randomly selected respondents from all regions of the Slovak Republic). For a deeper analysis of the obtained results, there were set out six assumptions and ten hypotheses, which were tested with the use of Pearson's chi-square test, Fisher's exact test, Cramer's contingency coefficient and Phi coefficient. The results of the presented paper show, that despite the fact that almost 77 % of respondents said that they prefer in their purchase yoghurts and fermented milk products produced in the Slovak Republic, only 26.4 % of respondents said that they prefer the local producers of these products; exactly 44 % of respondents said that they always look for the information about the content of fat in the yoghurt they buy; more than 33 % said that they buy yoghurts and fermented milk products marked with the Quality Label "Značka kvality SK"; more than 62 % of respondents said that they purchase yoghurts and fermented milk products produced by ecological farming exclusively and rather and exactly 60.1 % of respondents said they prefer the plastic packages of yoghurts and fermented milk products. Up to the question aimed at determining which flavour consumers actually miss on the market, we have to conclude that these flavours are mostly kiwi, muesli with cranberries, chocolate with mint, coconut and banana.

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Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

Košičiarová¹,

Nagyová²,

Holienčinová³

2017

Acta Univ. Agric. Silvic. Mendelianae Brun.

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Effect of additives to microbiological quality of yogurts

Pytel

Cwiková

Ondrušíková

et al. 2018

Potr. S. J. F. Sci.

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The objective of this work was to study the effect of addition chia flour, quinoa flour, nopal powder, apple fibre and bamboo fibre BAF 40 in yogurt to microbiological quality. Yogurts were made with 1, 3 and 5% of addition of these additives. The milk used for manufacturing was heated up to 85 °C for 5 min and flour, powder and fiber were irradiated for 20 min in three replicates. It was monitored: Lactic acid bacteria (LAB) -72 hours at 30 °C (ISO 13721:1998) and yeasts and moulds -5 days at 25 °C (ISO 21527-1:2009). During storage, the number of LAB was increased to match the initial concentration of yogurt with addition chia flour (concentration 1, 3, 5%) and quinoa flour (1%). The addition of nopal powder, apple or bamboo fiber to yogurt showed a tendency to decrease the number of LAB compared with its initial concentration. All samples were compared with the control yogurt without addition whatever flour, powder or fiber. The amount of yeasts and moulds was increased with the increasing addition of fiber in yogurts. The lowest amount of yeasts and moulds was in yogurt with the bamboo fiber. On the other hand the highest amount was in yogurt with chia flour.

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Organic products, consumer behavior on market and european organic product market situation

Kozelová

Mura

Matějková

et al. 2011

Potr. S. J. F. Sci.

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The market of organic products around the world increased its volume in Central and Eastern Europe with organic food market has a number of shared features, which include the relatively low demand for organic food, low share of regular customers, the problems of producers marketing, the lack of enterprises which process organic products. Consumer behavior purchasing organic foods is influenced by several factors, among which is dominated consumer personality, income, finances and lifestyle, as well as psychological factors such as perception, motivation, learning, cognition and attitudes. Cultural and social factors in consumer behavior exhibit a lesser degree. Organic fruit and organic vegetables quality is generally higher for content of biologically active substances such as vitamins, polyphenols and flavonoids. The content of pesticide residues in organic food is significantly lower than conventional production. Regular monitoring of chemical and microbiological safety of organic products already in the primary production occurring in the raw state and after working in various sectors of food, an intensification of awareness raising and targeted increased support for organic agriculture. Multifunctional sector and increased support for family farms oriented for sectors with higher added value than the home sale, production processing on the farm and so on. By support of the sale of high quality domestic production by the state will be possible to persuade more people to personal health status and greater consumption of organic food affects the health and prevent the occurrence of various diseases.

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Comparison of occurence lactic acid bacteria in chosen yogurts

Abstract:
Show more

Cited by 3 publications

References 13 publications

Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

Effect of additives to microbiological quality of yogurts

Organic products, consumer behavior on market and european organic product market situation

Contact Info

Product

Resources

About

Comparison of occurence lactic acid bacteria in chosen yogurts

Abstract: Show more

Cited by 3 publications

References 13 publications

Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

Effect of additives to microbiological quality of yogurts

Organic products, consumer behavior on market and european organic product market situation

Contact Info

Product

Resources

About

Abstract:
Show more