A Consumer Perception Study on Functional Dairy Products Among Consumers in Istanbul, Turkey

Sanem Argın, Belin Eskinazi, Didem Tavlı


The aim of this study is to understand Turkish consumers’ perception of functional dairy products in three different categories, namely milk, yogurt, and cream cheese, as well as their willingness to buy products with health claims. In this study, 50 untrained participants from the city of İstanbul, Turkey, were enrolled to evaluate three types of milk (calcium & vitamin fortified, soy, and whole), three types of yogurt (probiotic, strawberry flavoured probiotic, and plain) and four types of cream cheese (calcium, phosphate & vitamin fortified, reduced fat, light, and regular) using free listing testing and check-all-that-apply (CATA) questions together with Yes/No questions. Twenty-five participants were recruited from Yeditepe University’s Food Engineering Department and 25 participants from public places to form two clusters. In the free listing analysis, the number of frequent terms related to health dramatically decreased after the tasting session for all products, whereas sensory related terms became more important. CATA analysis showed that consumers look for different product properties in different dairy categories. The findings of both analyses showed that, regardless of their education and awareness, consumers still are not willing to compromise on the taste of dairy foods independent of how healthy the product might be. Their preference of functional dairy products was only 22%, 26% and 14% for fortified milk, probiotic yogurt, and fortified cream cheese, respectively. Moreover, only 30% of the participants were found to believe the health claims on the package, which is another obstacle the functional food industry has to face.


functional dairy; consumer perception; CATA; health claim; willingness to purchase

Full Text:


DOI: https://doi.org/10.24925/turjaf.v7i7.963-970.2388

 Creative Commons License
This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services:





















Our Journals

Turkish Journal of Agriculture - Food Science and Technology

International Journal of Poultry - Ornamental Birds Science and Technology

Turkish Research Journal of Academic Social Science

Turkish Research Journal of Academic Technical Science

Turkish Research Journal of Academic Health and Medical Sciences

Our congresses

International Anatolian Agriculture, Food, Environment and Biology Congress (TARGID)

International Congress of the Turkish Journal of Agriculture - Food Science and Technology (TURJAF)

Our Youtube Channel


Our Books

Our Scientific Books

About Us

The Turkish Science and Technology Publishing (TURSTEP) is an online and open-access platform to publish recent research and articles of scholars worldwide. Founded in 2013 and based in Turkey, the TURSTEP as a platform for academics, educators, scholars, and students from Turkey and around the world, to connect with one another. The TURSTEP disseminates research that is proven or predicted to be of significant influence for the general public.


Contact Us

Please send all inquiries to the email:


Business Adress

Eğriköprü mh. Pilot Kaya İstektepe Cad. 9/1 BLOK Daire 7, 58050 Merkaz/Sivas, Turkey