Determination of Consumption Habits of Goat Milk and Products in Çukurova University Students

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357 Determination of Consumption Habits of Goat Milk and Products in

Cukurova University Students,

M.Durmuş1*_{, D.J. Agossou}1_{, N. Koluman}₁

1_{Agricultural Faculty, Department of Animal Science, Çukurova University, Sarıçam-}

Adana.

*Corresponding author e-mail: [email protected]

Introduction

Every human has to feed to survive (Çalıştır et al., 2005). Nutrition is to take and use nutrient that will provide necessary energy and nutritional elements to live long periods of time in a growth, development, healthy and efficient way (Tanır et al., 2001). When any of these nutritional elements are not received or when received more or less than necessary, it has been scientifically demonstrated that growth and development are hindered and health is impaired (Baysal, 1993). Milk is the first food that enters their body after the birth of humans. Milk is an invaluable food that contains sufficient nutrients to meet the daily needs of humans except iron and vitamin C. In adequate and balanced nutrition of people; milk and milk products are important because they are rich in nutrients such as calcium, phosphorus, Protein, vitamins and minerals (Miller et al., 2000; Kırdar, 2001). Therefore, in order to ensure adequate and balanced food substance and energy intake, health professionals recommended to increase consumption of milk and milk products (Heaney et al., 1999). There are mainly four animal species raised for milk production in the world. The odors and tastes of milk and milk products of these four species are different from each other and caters to consumers that have different palatal delight (Akbay and Boz, 2005). Most consumed milk and milk products in Turkey is obtained from cow milk. In addition to cow milk, goat milk is another type of milk whose production and consumption in the world increases with each passing day. Goat milk produced in Turkey is generally processed into cheese by mixing with sheep and/or cow milk or used directly in ice cream production. Goat breeding is becoming increasingly important due to low input costs, ease of care and feeding, and healthy of goat milk and products (Kılıç et al., 2002; Kesenkaş et al., 2010). In addition, goat milk generally contains less microorganisms and pesticides than other milk, fat and protein of goat milk can be more easily digested and and its composition is increasing its importance due to being closest milk to breast milk (Güney and Kaymakçı 1997). Turkey is very suitable for goat breeding when considered its natural vegetation, soil structure, ecology and socioeconomic structure. Therefore, goat breeding should be encouraged in order to increase the role of goat milk and products in human nutrition thus consumers can access goat milk and products more easily. The present study was conducted to determine of consumption habits of goat milk and products of students at the Çukurova University campus.

Materials and Methods

The study consisted of data obtained from face to face committed surveys with students who are educated at Çukurova University campus. Also in the study, was used books, articles and statistics published by various institutions and organizations studying on the topic as secondary data. In order to obtain the data used in the research, a survey was conducted with 140 students randomly selected from a total of 27,101 1th _education students. All student were enrolled at Çukurova University during the 2018-2019

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academic year. Applied survey to students was applied equal number in terms of the region factor and completely randomly selected for other factors. In the survey, 10 questions were asked on consumption habits of goat milk and products based on the age of the students, their region, income level and place of residence. The results of the research were summarized in the tables and interpreted by giving frequency and percentage values. In addition, the statistical calculation of the data was calculated by the chi-square analysis method with the help of SPSS program.

Results and Conclision

The frequency and percentage values on demographics characteristics (gender, marital status, age, region, income level, place of residence) of the 140 students who made up the data of the current study were given in Table 1.

Table 1. Demographical characteristics of the surveyed students

Gender Frequency %

Woman 58 41.43

Man 82 58.57

Total 140 100

Marital Status Frequency %

Married 6 4.29 Single 134 95.71 Total 140 100 Place of Frequency % Dorm 73 52.14 Family 29 20.71

Your own house 15 10.71

Friend 23 16.43 Total 140 100 Region Frequency % Mediterranean 20 14.29 Black Sea 20 14.29 Aegean 20 14.29 Marmara 20 14.29 Eastern Anatolia 20 14.29 Southeastern 20 14.29 Central Anatolia 20 14.29 Total 140 100 Household Frequency % 0-1000 £ 3 2.14 1001-2500 £ 25 17.90 2501-3500 £ 49 35.00 3501-4500 £ 33 23.57 4501£ and Over 30 21.43 Total 140 100

Age Limits Frequency %

18-21 Age 53 37.86

22-24 Age 65 46.43

25 Age and 22 15.71

Total 140 100

Average Age of Respondents 22.54

Average Number of Individuals in 4.4

Milk consumption habits were evaluated considering age, income level, region and place of residence of the students whose demographic characteristics (Table 1). As shown in Table 1, 58.57% of the surveyed students were male and 41.43% were female. The

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average age of students was 22.54. Due to the fact that the survey was conducted in a university environment, the majority of the respondents constituted from students residing in dormitory, single and having family income (2501-3500 TL) slightly above the minimum wage. It is seen in Table 2 that 77.14% of the surveyed students did not have enough information about the benefits of goat milk and products. According to statistical calculations, it was found that the region, place of residence, income level and age factors did not significantly affect the question measuring the level of knowledge about the benefits of goat milk and products (p>0.05).

As seen in Table 3, 57.86% of the surveyed students reported not consuming goat milk and products. In this case, the low consumption rate of goat milk and products can be explained by insufficient knowledge of surveyed students about the benefits of these products. The consumption of goat milk and products was found to be the least in the Black Sea region, although it was mostly in the Eastern Anatolia and Southeastern Anatolia regions. The main reason for this result is that most of the goat breeding in our country is carried out in the eastern and south-eastern Anatolian regions. Therefore, people living in these regions have a habit of consuming to obtained products from goat species in food consumption of animal origin.

Consumption of goat milk and products varied depending on many factors. Habit, odour and accessibility among these factors were the most important ones. According to given the answers by students who do not consume goat milk and products, Table 3.1 showed that odour, accessibility and taste were among the leading reasons for not consuming of goat milk and products. According to statistical calculations of study, however, the region, place of residence, income level and age factors did not significantly affect the reasons for not consuming of goat milk and products (p>0.05).

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Table 3.1. The reasons for not consuming of goat milk and products