Fermented dairy products: knowledge and consumption.
OBJECTIVE
Much has been published on the nutritional and health benefits of fermented dairy products, especially those containing probiotic microorganisms. However, consumers may not be familiar with the term "fermented dairy products," and therefore may not take full advantage of them. University students' knowledge and consumption patterns of fermented dairy products were assessed.


METHODS
University students (n=223) completed a survey consisting of a section on demographics and another on knowledge and consumption patterns.


RESULTS
The majority of respondents (62%) were not familiar with the term "fermented dairy products." Most respondents consumed yogourt a few times a week (40%) or a few times a month (30%). Almost all respondents (92%) were unable to identify the difference between regular and probiotic yogourt. Most respondents (93%) had not heard of acidophilus milk, but the majority (65%) would be willing to try it. Most respondents were unsure whether sour cream (65%), yogourt beverages (74%), and cheddar cheese (61%) were fermented dairy products. Sixty percent of respondents never consumed yogourt drinks.


CONCLUSIONS
Education is needed about fermented dairy products, especially probiotics, and their nutritional and health benefits. Such education may increase their acceptability and consumption.
Hekmat
Sharareh
S
Brescia University College at The University of Western Ontario, London, ON.
Koba
Lesia
L
D000293:Adolescent; D000328:Adult; D043302:Cultured Milk Products / Q000382:microbiology; D005260:Female; D058870:Food, Organic; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D008297:Male; D009753:Nutritive Value; D019936:Probiotics; D013334:Students / Q000523:psychology*; D011795:Surveys and Questionnaires