İstanbul İlinde En Uygun İçme Süt Tipinin Belirlenmesi

Bu çalışmada 2011 yılında İstanbul İli’ne bağlı Küçük Çekmece İlçesinde yaşayan 400 hanehalkına ait süt tüketimine ilişkin veriler değerlendirilmiştir. Çalışmanın örnek büyüklüğü Anakitle Oranlarına Dayalı Kümelendirilmemiş Tek Aşamalı Basit Tesadüfî Olasılık Örneklemesi ile belirlenmiştir. Bu çalışmanın temel amacı tüketicilerin hangi süt tipini seçmesinde etkili olan faktörleri ve tüketiciler için en uygun süt tipini belirlemektir. Araştırmadan elde edilen verilerden süt tüketiminin yıllık kişi başına 30,17 L olduğu belirlenmiştir. Hanehalkı ortalama 3,65 bireyden oluşmakta ve hanehalkı %29,64 ile hijyene, %26,72’le raf ömrüne, %26,41’le besin içeriğine ve %17,23’le fiyata daha fazla önem vermektedir. Hanehalkının %55,18’i için UHT (2-4 saniye gibi kısa sürede 135-150°C aralığında ısıl işlem görmüş, raf ömrü uzun Tetra pak ambalajlı kutu süt), %28,50’si için Pastörize ve %16,32’si için Açık süt seçimi uygun olmaktadır. Bu kriterleri dikkate alarak tüketiciler için en uygun süt tipi UHT süttür. Sonuç olarak, araştırma bölgesinde pastörize süt pazarlayan ulusal şirketlerin pastörize sütle ilgili tüketicileri bilgilendiren reklam çalışmalarına ihtiyaçları vardır.

Determination of The Most Suitable Type of Fresh Milk in Istanbul Province

The data in this study was provided from 400 households in the Kucukcekmece District ofIstanbul Province in 2011. Unclustered Proportional Sampling Method was used to determine thesample size of the study. The primary objective of this study was to identify the most suitabletype of milk for consumers. In determining the most appropriate type, four criteria were taken intoaccount. These criteria are hygiene, shelf-life, nutritional content, and price. Based on the data,milk consumption was 30.2 L per annum per capita in Istanbul Province. The households consistof about 3.7 individuals, and they give importance to hygiene by 26.4 percent, shelf-life by 26.7percent, nutritional content by 29.6 percent and price by 17.2 percent. 55.3 percent of thehouseholds prefer UHT (long of shelf-life Tetra Pac packaged milk which heat-treated range of135-150°C in a short period of 2-4 seconds) milk, 28.5 percent prefer Pasteurized milk, and 16.2percent prefer Raw milk. Also, while households gave more importance to price and nutrientcontent at the raw and pasteurized milk, shelf life and hygiene content at UHT milk. Consideringthese criteria, the most suitable type of milk for the consumers was UHT milk. As a result, thenational companies marketing pasteurized milk in the research area need advertisement worksthat inform the consumers regarding pasteurized milk.

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