Acta Vet. Brno 2014, 83: 41-44

Food preference for milk and dairy products

Zuzana Derflerová Brázdová1, Helena Klimusová2, Lenka Vorlová3, Jindřich Fiala1

1Masaryk University, Faculty of Medicine, Department of Preventive Medicine, Brno, Czech Republic
2Masaryk University, Faculty of Arts, Department of Psychology, Brno, Czech Republic
3University of Veterinary and Pharmaceutical Sciences, Faculty of Veterinary Hygiene and Ecology, Department of Milk Hygiene and Technology, Brno, Czech Republic

Received March 21, 2014
Accepted September 17, 2014

Milk and dairy products constitute an important source of energy and nutrients for humans. Food preferences may significantly influence the actual consumption (and thus nutrition) of people at the population level. The objective of the present large-scale survey was to specify current preferences for milk and dairy products with regard to age and sex. The study was conducted across the Moravia region, Czech Republic, on a sample of 451 individuals divided into 4 age groups: children, adolescents, young adults, and elderly people. A graphic scale questionnaire was administered, with respondents rating their degree of preference for each food item by drawing a mark on a 35 mm line. Out of the 115 items in the questionnaire, 11 items represented dairy products. Data was analysed by means of a general linear model using IBM SPSS Statistics software. Preference for milk was lower in the elderly group than the other groups (P < 0.01). In children, the most preferred dairy product was cream, which was in contrast with the elderly group. Significant sex differences were only found with low-fat yoghurt (P < 0.01). The overall preference for dairy products (21.6) was lower than the average preference for all foods on the list (22.5). The cross-sectional study revealed intergenerational differences in preferences for specific dairy products, which were most marked in case of cream, processed cheese, blue cheese, and buttermilk. The knowledge of these differences might help promote more focused action at the community level directed at increasing the overall consumption of dairy products in the population.


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