Yogurt consumption in Türkiye, commercial use of yogurt yeast, and evaluation of consumers' attitudes toward yogurt-like products produced using different yeasts

Authors : Filiz Yangılar, Özlem Karaca

Pages : 1-14

Doi:10.17714/gumusfenbil.1242492

View : 200 | Download : 200

Publication Date : 2024-03-15

Article Type : Research Paper

Abstract :This study aims to determine the consumption of ready-made and homemade yogurt, the level of knowledge about different yeasts (chickpea, dewdrop, sugar, cone, vinegar, etc.) that can be used while fermenting yogurt, and their attitudes toward using yogurt leavening in case it is sold commercially. The research was carried out with 500 participants, 427 females (85.4%) and 73 males (14.6%) between 18 and 74. 77.0% of the female participants and 61.6% of the men shared that they had fermented yogurt. 80.1% of the women and 84.9% of the men did not know about using different raw materials as leavening agents other than yogurt yeast. According to their educational status, 54.5% of associate degree graduates wanted yogurt yeast to be sold in the market, like rennet, 55.9% of postgraduate participants wanted to use it if it was sold, and 48.5% of them said yes to the reliability of yogurt yeast. In addition, the participants stated that they liked to consume yogurt in general, found homemade yogurt healthier, and made their yogurt.
Keywords : Nohut, Ticari yoğurt, Çiy damlaları, Ev yoğurdu, Mayalık