Aseessment of Lithuanian dairy products range, population consumption habits and knowledge about dairy products

The aim of the study: to evaluate Lithuanian dairy products range, population consumption habits and knowledge about dairy products. Material and methods: Lithuanian dairy products range was evaluated by performing the analysis of information provided on the four largest Lithuanian milk processing company websites. The Lithuanian Health Behaviour Monitoring data was used for evaluation of consumption habits of dairy products and their trends in 1994-2014. The study was carried out every two years by sending a questionnaire, by post, to random sample of Lithuanian population aged 20-64 years. A total of 20560 people participated in the survey. Furthermore, consumption habits of dairy products, knowledge about dairy products and factors determining their choice were assessed in AB ‘Modest’ employees. Using an original questionnaire, 145 employees of the milk processing company were anonymously surveyed. Data were analysed using the statistical package IBM SPSS Statistic 20. A multifactorial logistic regression analysis was applied when evaluating the links between the consumption of dairy products and knowledge of the participants with social and demographic factors. Results: Lithuanian milk processing companies mainly produce dairy products with moderate fat content, while the selection of low-fat products is insufficient. Furthermore, the majority of sweet-curd cheese and yogurts have high sugar content. According to the Lithuanian Health Behaviour Monitoring data, the proportion of population consuming whole milk decreased from 47.1% in 1994 to 27.8% in 2014. The older age groups, people from rural areas and of lower education more often consumed whole milk. The consumption of butter on bread decreased from 68.6% in 1994 to 38.5% in 2000, but by 2014 it increased to 59.6%. During the evaluation period the consumption of fermented cheese increased while the consumption of curd cheese decreased. Majority (95.9%) of employees of the milk processing company consumed milk and its products. Milk and butter were most frequently consumed, while buttermilk and its products as well as curd cheese were least often consumed. The majority of the study participants chose dairy products with moderate fat content. Low-fat dairy products were rarely used. Social and demographical factors influenced the consumption of dairy products, for instance younger employees consumed yogurt and fermented cheese more often than the older ones. Some of the surveyed participants associated the consumption of dairy products with past allergy symptoms (9.4% of men and 13.4% of women) and digestive disorders (20.4% of men 39% of women). More women than men, respectively 42.6 % and 69.6 %, stated that they frequently or always read the dairy product labelling information. The price and expiry date were among the most relevant information. The selection of dairy products depends mostly on their taste, expiry date and price. Three-quarters of the study participants thought that milk fats are beneficial for health, 26.2% of men and 16.5% of women thought that sugar had a beneficial effect on health. As much as 80.8% of the individuals stated that the availability of low-fat dairy products is sufficient, but a majority considered that there is a lack of ecological and natural (with no additives) products. Conclusions: Lithuanian milk processing companies do not offer enough of healthy dairy products. The consumption habits of dairy products are changing as the consumption of fermented cheese is increasing and of whole milk is decreasing. Social and demographical factors influence the consumption of dairy products. The employees of milk processing company do not have sufficient knowledge about potential health effects of dairy products while their selection is mostly determined by flavour, expiry date and price