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Preference of fermented dairy products in selected groups of consumers
 ZÁMEČNÍKOVÁ, Marie
The aim of the diploma thesis was to assess the influence of selected demographic factors on the preferences of fermented dairy products. For this purpose, a question-naire survey was created, which was attended by 278 respondents (128 men and 150 women). The questionnaire survey revealed that the most frequently consumed prod-ucts are semi-hard and natural cheeses and yoghurts, while the most popular yoghurt is classic white yoghurt with more than 3% fat. The group of older respondents pre-ferred semi-fat cheeses, while the fatness of the cheeses was not essential for the group of younger respondents. The most preferred dairy company was Madeta (50% of respondents). When choosing a product, consumers were most often influenced by price and flavour, while the price influenced more men, and the flavour influenced more women. The results of the diploma thesis can be beneficial for better infor-mation about the frequency of consumption and preference of fermented dairy prod-ucts among Czech consumers.
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