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Consumer knowledge and perceptions of milk fat in Denmark, the United Kingdom, and the United States

Vargas-Bello-Pérez, E., Faber, I., Osorio, J. S. and Stergiadis, S. (2020) Consumer knowledge and perceptions of milk fat in Denmark, the United Kingdom, and the United States. Journal of Dairy Science, 103 (5). pp. 4151-4163. ISSN 0022-0302

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To link to this item DOI: 10.3168/jds.2019-17549


This study examined the relationship between consumers’ country of origin [Denmark (DK), the United Kingdom (UK) and the United States (US)] on their knowledge and perceptions towards milk fat. Adult participants answered a web-based survey (SurveyXact) and data was collected online from Dec 2018 to Apr 2019, in DK, the UK, and the US. A total of 694 participants completed the online survey. Most respondents were between 18-39 years old, female, high educated and employed. Most UK respondents consumed milk daily (73%), whereas in DK (56%) and the US (46%) this was significantly lower (P <0.001). Whole milk and semi-skimmed milk is consumed less (P = 0.006) by respondents in DK (20% and 36% respectively) compared to the UK (50% and 49% respectively) and the US (47% and 50% respectively). DK respondents (53%) consumed more (P <0.001) skimmed milk than in the UK (16%) and the US (19%). Concern about milk fat was higher (P <0.001) in DK (60%) than in the UK (34%) and the US (31%). More respondents considered milk fat as ´healthy´ or ´very healthy´ in the UK (31% vs. 10% respectively) and the US (37% vs. 19% respectively), than in DK (23% vs. 6% respectively). Nutritional benefit was the most important reason for perceiving milk fat as healthy in the three countries. Awareness of milk saturated fat was higher (P = 0.008) among UK respondents (53%) than in DK (44%) and the US (38%). Results suggest that consumers in DK are different in their perception towards milk fat, while consumers in the UK and the US share common characteristics.

Item Type:Article
Divisions:Life Sciences > School of Agriculture, Policy and Development > Department of Animal Sciences > Animal, Dairy and Food Chain Sciences (ADFCS)- DO NOT USE
ID Code:88641

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