Please login first
Consumption and preferences of dairy products by Taiwanese and Polish students
* 1 , 1 , 2
1  Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland
2  Department of Animal Science, National Chung Hsing University, Taichung, 40227,Taiwan
Academic Editor: Han-Seok Seo


The consumption of dairy products, especially fermented milk products, which are attributed many health-promoting properties, seems to be different on the Polish and Taiwanese markets. The aim of the study was to assess consumption and preferences concerning the choice of dairy products by Polish and Taiwanese consumers. The present study was conducted in Taichung, Taiwan and in Warsaw, Poland. Data was obtained through the author's questionnaire, involving 200 respondents aged 19–25 years old. One hundred respondents were students from Department of Animal Science, National Chung Hsing University and another one hundred were students from Department of Human Nutrition, Warsaw University of Life Sciences. The results obtained indicate that Poles (39%) were more likely to declare consuming dairy products daily compared to Taiwanese (14%). Among the most frequently consumed dairy products, Polish students mentioned milk (89%), yoghurt (80%) and ripened cheese (69% of respondents). Taiwanese, on the other hand, mentioned milk (95%), yoghurt especially drinking yoghurt (81%) as well as dairy desserts (70%) and yakult (69%). For Polish consumers, the most important characteristic of yoghurt influencing their purchase decision was its composition, followed by texture, appearance and sour taste. Whereas for Taiwanese students, the most important factor influencing the purchase decision of yoghurt was its texture, price and sweet taste of yoghurt. Polish students preferred regular fat yoghurt (53%) and low fat yoghurt (22%), while the preferences of Taiwanese students were quite different, with most people declaring a preference for fat yoghurt (57%) and regular fat yoghurt (22%). Evaluation of dairy products, especially fermented milk products, consumption among consumers showed differences in consumption and preferences of these products between Polish and Taiwanese students.

Keywords: dairy products, fermented milk products, Taiwanese, Poles, preference, consumption