Relevant bibliographies by topics / Yogurt market

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Yogurt market'

Author: Grafiati
Published: 28 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Yogurt market"

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Kiciak, Agata, Marcin Orzycki, Wiktoria Staśkiewicz, Agnieszka Bielaszka, and Marek Kardas. "Sensory quality of selected natural yoghurts available on the Polish market." Journal of Education, Health and Sport 12, no. 8 (2022): 954–65. http://dx.doi.org/10.12775/jehs.2022.12.08.078.

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Introduction: The fermented milk drinks include: yogurt, kefir, fermented milk, acidophilic milk, koumiss and new generation dairy products. The high nutrient content of yogurt is related to the composition of the milk it is made of. Aim: The aim of the study was to assess the sensory quality of selected natural yoghurts available on the Polish market.Material and methods: The research material consisted of 8 natural yoghurts available on the Polish market. Natural yoghurts were purchased in supermarkets in the Silesian Voivodeship. The intensity of the examined features (color, taste, smell,
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Berutu, Putra Jahtra, Irma Isnafia Arief, Mochammad Sriduresta Soenarno, and Lucya Cyrilla Eko Nugrohowati Supriyadi Dekriyatna. "Karakteristik Fisikokimia, Mikrobiologi, dan Uji Pasar Yogurt Smoothies Rosela Stroberi pada Usia Remaja dan Dewasa di Bogor." Jurnal Ilmu Pertanian Indonesia 28, no. 4 (2023): 546–56. http://dx.doi.org/10.18343/jipi.28.4.546.

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Yogurt is a dairy product that is processed into a fermented drink using lactic acid bacteria. Smoothies are drinks made from fruit or vegetables containing milk, yogurt, or honey. Strawberry Rosella Yogurt Smoothie is yogurt that has been processed by reducing the water content and adding rosella flower extract and strawberry jam. Before being marketed, these products need to be tested for safety and market opportunities. This study aims to analyze the physicochemical characteristics, microbiology, and market tests of strawberry rosella yogurt smoothies in adolescents and adults in Bogor. The
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Yana, Biletska, Pysarevskiy Mykola, Sokolovska Olena, and Grigorova-Berenda Larisa. "MARKETING RESEARCH AND DESIGN OF QUALITY FUNCTION IN THE PRODUCTION OF INNOVATIVE PRODUCT OF HEALTH PURPOSE." TECHNOLOGY AUDIT AND PRODUCTION RESERVES 3, no. 4(53) (2020): 41–44. https://doi.org/10.15587/2706-5448.2020.203738.

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<em>The object of the experiment was 600 people, potential consumers of dairy products. Of these, 210 were practically healthy and 390 who had certain diseases. The subject of research was their consumer preferences regarding the appearance on the market of an innovative product for health purposes. One of the problems of our time is the lack of food in the market for special diet food.</em> <em>The study found that 20% of those surveyed consume classic drinking yogurts almost daily. 15, 13 and 12% of respondents daily consume cottage cheese, sour cream and yoghurts with cereal toppings (respe
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Azzahra, Yasmin Indah, Muhamad Azaria Akhbar, Annisa Meida Riadina, Fauzan Naufal Nurjani, and Geofani Muhamad Lazuardi. "Analisis Strategi Penetrasi dan Pengembangan Pasar dalam UMKM." Business Innovation and Entrepreneurship Journal 3, no. 4 (2021): 269–74. http://dx.doi.org/10.35899/biej.v3i4.333.

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Abstract- The ability to seize market share and add new markets will certainly affect the survival of MSMEs. This research was conducted to determine the marketing strategy to be used by the M’Healthy yogurt business. Determination of the subject in this study was done deliberately the subject to be examined. The subject in this study was the owner of M’Healthy yogurt and additional informants in this study were consumers of M’Healthy yogurt. Methodology used is descriptive qualitative research method by conducting observations and interviews. The data analysis used consists of several stages,
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Thiagarajan, Sowmiya, Emmanuel Bhaskar, Veeraraghavan Gayathri, Parthasarathy Mohanalakshmi, and Santhi Silambanan. "Quality assessment and biochemical characterization of probiotic Lactobacillus species isolated from yogurts fermented either by Tamarindus indica or Capsicum annuum." Indonesian Journal of Medical Laboratory Science and Technology 7, no. 1 (2025): 60–69. https://doi.org/10.33086/ijmlst.v7i1.6280.

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Yogurt is used to treat various digestive ailments. However, there are limited studies of the biochemical and microbiological properties of yogurt. This study aimed to assess the quality and biochemical characteristics of probiotic Lactobacillus species isolated from yogurts fermented with Tamarindus indica or Capsicum annuum. Three yogurt samples were used for analysis; two were homemade, using either Tamarindus indica L. or Capsicum annuum L. to initiate fermentation. Third was a commercial yogurt obtained from the grocery market. A proximate analysis was carried out. To identify microbiolog
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Mazhit, G., N. S. Mashanova, and L. G. Kudrenova. "EVALUATION OF CONSUMER PREFERENCES IN FERMENTED MILK PRODUCTS." Bulletin of Shakarim University. Technical Sciences, no. 1(9) (March 31, 2023): 37–46. http://dx.doi.org/10.53360/2788-7995-2023-1(9)-5.

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This article is devoted to the issues of determining the needs and preferences of the population in fermented dairy products, in particular yogurt, by means of a questionnaire as one of the methods of obtaining information. As part of the research, a survey was developed consisting of 20 structured questions covering a wide range of issues related to demand, and https://docs.google.com/forms a link was posted on the platform and sent to the survey respondents (the answer to the question is mandatory), the definition of consumer preferences by type, volume and producers of yoghurts, as well as
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Liang, Zhewei. "The Effect of Yogurt on Human lifespanTake the Digestive and Immune Systems as Example." Theoretical and Natural Science 4, no. 1 (2023): 611–14. http://dx.doi.org/10.54254/2753-8818/4/20220665.

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At present, the effect of yogurt products on human beings is still in the exploration stage, and the current research on this topic is mainly focused on the improvement of intestinal flora and inflammation. With the further expansion of the yogurt market, it is becoming more and more necessary to explore the impact of yogurt on various parts of the human body. The main objective of this paper is to study the influence of yoghurt on human life. Starting from the influence of yoghurt on human immune function and digestive system, this paper analyzes the influence on life after the change of immu
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Mohammed, Rezgar, and Olga Murova. "Examining Demand Elasticities in the U.S. Differentiated Yogurt Market." Applied Economics and Finance 6, no. 6 (2019): 69. http://dx.doi.org/10.11114/aef.v6i6.4504.

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This article applies the Quadratic Almost Ideal Demand system (QUAIDS) model to households’ weekly purchases of yogurt augmented with household characteristics to analyze consumer choices and estimate demand elasticities in the U.S. differentiated yogurt market after the introduction of Chobani brand in 2005. Results show that households with a college degree are more likely to purchase Chobani and Dannon brands rather than Yoplait and private labels. Except for Dannon, demand is price elastic, while the new brand of Chobani has a higher elastic demand compared to the Yoplait brand. Branded yo
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Molokanova, L. V., and T. A. Peshko. "Analysis of the labeling of foreign-made yoghurts in the domestic market." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 10 (September 21, 2023): 610–15. http://dx.doi.org/10.33920/igt-01-2310-04.

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Barros, Sâmela Leal, Newton Carlos Santos, Renata Duarte Almeida, et al. "Physical-chemical Evaluation and Texture Profile of Yoghurts Supplemented with Achachairu Pulp (Garcinia humilis)." Journal of Agricultural Studies 8, no. 1 (2020): 101. http://dx.doi.org/10.5296/jas.v8i1.15422.

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Yogurt is defined as being the product obtained through the fermentation of milk, its pleasant taste and high nutritional value are the main factors responsible for the acceptance of the product in the market. The present study aims to evaluate the physicochemical and textural properties of a yoghurt supplemented with 0, 5, 10, 15 and 20% Acacchairu pulp. Fresh pulp and yoghurt were submitted to the following physicochemical analyzes: moisture content and total solids, pH, total titratable acidity, total soluble solids, ratio, water activity, vitamin C and lipids. Regarding the texture profile
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Dissertations / Theses on the topic "Yogurt market"

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Rossetti, Joseph Anthony. "Product Variety in the U.S. Yogurt Industry." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu152407869932886.

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Беличенко, В. Н. "Особенности рынка йогуртов Украины". Thesis, Издательство СумГУ, 2004. http://essuir.sumdu.edu.ua/handle/123456789/22902.

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Valli, Carlotta. "International market segmentation : a comparison of alternative segmentation approaches applied to the European yoghurt market." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.270248.

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Wu, Kai Wei, and 吳凱薇. "A Market Analysis and Strategy Planning of Drinking Yogurt." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/48108116735120607199.

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碩士<br>國立臺北大學<br>企業管理學系<br>91<br>While the awakening to the health affair is reinforcing, the benefit to human body of drinking yogurt is valued more than before. There are lots of companies, therefore, are expected the market to rise. But how do the marketers grasp the characteristics of consumers’ need in such a competitive market environment? How do the marketers build up their own competitiveness? This study took the drinking yogurt market as the target object and was aimed to build the framework of drinking yogurt markets’ marketing strategic plan in order to understand the consumer behavi
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Liu, Yueh-Hung, and 劉岳鴻. "A Study on Market Segmentation for the Drinking Yogurt." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/63359043702320144659.

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碩士<br>國立屏東科技大學<br>農企業管理系<br>91<br>The market for the drinking yogurt has been booming for the past decade. The firms used to emphasize the health and nutrition value of the product, and this strategy has been pretty successful, as the consumers become more and more health-conscious. However, the market for the drinking yogurt became competitive, since the number of firms increases. To stay competitive in the market, firms were forced to consider other alternative marketing strategies. The primary purpose of this study was to explore market segmentation for the drinking yogurt. The d
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Afonso, Joana Martins de Carvalho. "Skyr yogurts : the future of this emerging market." Master's thesis, 2018. http://hdl.handle.net/10400.14/26242.

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The aim of this dissertation is to analyse the possibilities of improving the Skyr yogurts market, by investigating the attitudes towards its consumption and consumers’ perceptions of this dairy. Therefore, the reasons why people are changing their concerns for their lifestyle, towards a healthier way of living, focusing mainly on their diets, are evaluated. The Functional Food category is, as such, used as a starting point, to assess the areas of study, namely: attitudes, acceptance and attributes. This study’s methodology consists of qualitative and quantitative research, and data was
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Dinis, Diogo José Fabião. "Functional protein yogurts in the portuguese market." Master's thesis, 2020. http://hdl.handle.net/10400.14/31153.

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The present dissertation focus on analysing functional protein yogurts, an innovation that has been disrupting the Portuguese market. The way Portuguese consumers evaluate their health needs and how they perceive food was taken under the scope, so that it could be analysed the food characteristics consumers’ value most when they go shopping and thus observing the Portuguese market potential of high protein yogurts. The dissertation divides the analyses in three research questions that are aimed at discovering the profile of Portuguese consumers more interested in high protein yogurts, the mo
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Books on the topic "Yogurt market"

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(Firm), Find/SVP, ed. The Yogurt market. Find/SVP, 1989.

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Information, inc Specialists in Business. SBI market profile: Yogurt. Kalorama Information, 1999.

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United Dairy Industry Association (U.S.), ed. Yogurt attitudes & usage: Consumer research. The Association, 1988.

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United Dairy Industry Association (U.S.), ed. Yogurt attitudes & usage: Consumer research from. The Association, 1986.

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Béchillon, Alejandro de. Danone's market entry in the U.K. yoghurt sector. Nene College, 1996.

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Ltd, Market Tracking International, ed. The international yoghurts and dairy desserts market, 1998-2002. Wilmington Publishing Limited, 1998.

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Parker, Philip M. The 2007 Import and Export Market for Yogurt in Denmark. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007 Import and Export Market for Yogurt in Spain. ICON Group International, Inc., 2006.

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Parker, Philip M. The World Market for Yogurt: A 2007 Global Trade Perspective. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007 Import and Export Market for Yogurt in Netherlands. ICON Group International, Inc., 2006.

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Book chapters on the topic "Yogurt market"

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Holland, Kenneth, and Julie Holland. "The Dairy Industry as a Source of Conflict between Québec and the United States." In Canada and International Affairs. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-76113-3_13.

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Abstract This chapter describes one of the most significant current sources of conflict between Québec and the United States, viz., lack of full access by American producers of dairy products to the Québec market. Although the law that limits imports is federal, the influence of Québec’s dairy industry, the largest in Canada, in Ottawa means that the policy reflects the interests of La belle province. The American administration of Joe Biden has filed two challenges against Canada’s actions to protect the dairy industry under the dispute resolution provision of the Canada-United States-Mexico
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Contois, Emily J. H. "Producing Foods for Dudes." In Diners, Dudes, and Diets. University of North Carolina Press, 2020. http://dx.doi.org/10.5149/northcarolina/9781469660745.003.0004.

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In the 2010s, diet soda and yogurt brands combatted the feminized gender coding of their products, as they sought male consumers for brands like Coke Zero, Dr. Pepper Ten, Powerful Yogurt, and Oikos Triple Zero. As food brands jockeyed for market share, advertising and subsequent press deployed gendered assumptions through product flavor, nutrition, product packaging and design, and advertising campaigns full of dude tropes. Such examples include the feminization of sweetness, the masculine coding of protein, the black and grey packaging of food products for men, and how Powerful Yogurt includ
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Annes Pereira, Ingrid, Regina Maria Finger, and Kyssila Barbosa de Freitas. "Goat Milk: Composition and Quality." In Milk Processing and Dairy Products Industries [Working Title]. IntechOpen, 2025. https://doi.org/10.5772/intechopen.1009946.

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Goat milk has become a profitable dairy farming activity worldwide, due to its potential benefits for human nutrition and health. This chapter provides a review of the nutritional, physicochemical, and microbiological aspects of goat milk. It highlights the high nutritional value of goat milk, which is rich in essential nutrients such as proteins, carbohydrates, fats, vitamins, and minerals. Additionally, the chapter explores beneficial attributes such as its less allergenic protein composition, digestibility, and fatty acid profile. Furthermore, it examines the microbiological quality of raw
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Upadhyay, Aditya, and Neha Chaudhary. "Computer Vision Approach for Detecting Adulteration of Ghee with Foreign Fats – A Survey." In Recent Trends in Intensive Computing. IOS Press, 2021. http://dx.doi.org/10.3233/apc210216.

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Ghee is pure clarified fat derived from milk, yogurt and fresh cream. It is most commonly used milk fat product in India. The consumption and production of ghee is consistently increasing by 10% in our country in every year. In comparison to other milk fat product, ghee is expensive and short in demand because of its pleasant taste or high nutrition value. Due to its high cost and demand in market, there are high possibilities to adulterate it with cheap fats like vegetable oil/animal body fats. The adulteration detection of ghee is becoming a serious issue to chemists. Several analytical and
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Ponnala, Nagasri, Ms Arsheen Tabassum, and M. Shailaja Raj. "ASSESSMENT OF ANTIBACTERIAL SUSCEPTIBILITY PATTERN OF BACTERIA PRESENT IN DIFFERENT YOGHURT SAMPLES." In Research in Biological Sciences - Challenges and Opportunities. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/nbennurrbch4.

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The main aim concerning this study was to identify the antibiotic resistance in commercially available probiotic Lactobacilli. The probiotics that are available commercially are usually considered safe to consume but due to their widespread use LAB acts as a reservoir of antibacterial resistance genes that can be passed vertically. Due to external genetic elements, there is also a possibility of horizontal transfer of resistance genes to pathogens and human gut microbiota, which can be harmful to the host. This study evaluated the antibacterial susceptibility pattern of Lactobacillus sp. isola
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"Pan-European Food Market Segmentation: An Application to the Yoghurt Market in the EU." In Cross-National and Cross-Cultural Issues in Food Marketing. Routledge, 2014. http://dx.doi.org/10.4324/9781315865287-10.

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Pal, Aayushi, and Dr Reetu Gour. "APPLICATION OF FERMENTATION FOR PROTEIN SUBSTITUTE." In Futuristic Trends in Biotechnology Volume 3 Book 1. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bfbt1p1ch16.

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Growing and expected to continue throughout the coming decade are present-day trends in plant-based foods made from fermentation. A breakthrough biotechnology approach to food preservation, fermentation has been widely used in the world's food supply (fermented foods, probiotics, functional substances, and additives). Consumers may prefer yoghurt and other fermented dairy products over other foods on the market, but fermented products like legumes, vegetables, fruits and cereals have recently piqued their interest and are regaining popularity. With the advancement in the growth of proteins sub
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Conference papers on the topic "Yogurt market"

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McRae, Cameron, Jian-Yun Nie, and Laurette Dube. "Heterogeneity in feature importance and prediction performance for sales at the market and store levels: the case of branded yogurt products in Quebec." In 2022 IEEE International Conference on Big Data (Big Data). IEEE, 2022. http://dx.doi.org/10.1109/bigdata55660.2022.10020567.

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Tirtom, Sena, and Aslı Akpınar. "Dairy Protein vs. Plant Protein and Their Consumer Perception." In 7th International Students Science Congress. Izmir International guest Students Association, 2023. http://dx.doi.org/10.52460/issc.2023.026.

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Proteins are crucial macronutrient for human health. Animal, dairy, and some plant proteins are considered high-quality proteins that provide health and metabolic benefits based on the digestible levels of essential amino acids they contain. Animal protein is rich in many essential amino acids, but excessive animal protein intake greatly increases fat intake. Therefore, due to the improvement in people's living standards and increase in protein intake, the animal protein supply is not sufficient to meet the increasing demand of people. Technologically, milk proteins are the most important comp
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