Analysis of Consumers’ Attitudes and Preferences Toward Fermented Dairy Products Cover

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Analysis of Consumers’ Attitudes and Preferences Toward Fermented Dairy Products

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volume 14 (2024): Issue 1 (August 2024)

By: Alejna Krilić, Naida Hodžić and Emir Bećirović

Open Access

|Aug 2025

Authors

Alejna Krilić

a.krilic@ppf.unsa.ba

University of Sarajevo, Faculty of Agriculture and Food Sciences, Sarajevo, Bosnia and Herzegovina

Naida Hodžić

University of Sarajevo, Faculty of Agriculture and Food Sciences, Sarajevo, Bosnia and Herzegovina

Emir Bećirović

University of Sarajevo, Faculty of Agriculture and Food Sciences, Sarajevo, Bosnia and Herzegovina

DOI: https://doi.org/10.2478/mjfst-2024-0006 | Journal eISSN: 1805-529X | Journal ISSN: 1805-5281

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Language: English

Page range: 45 - 52

Published on: Aug 16, 2025

Published by: University of Veterinary Sciences Brno

In partnership with: Paradigm Publishing Services

Publication frequency: 1 issue per year

Keywords:

functional foods,

dairy consumption,

health-conscious consumers,

food quality perception,

probiotic products

Related subjects:

Business and economics,

Political economics,

Economic policy,

Business management,

Agribusiness, food industry,

Industrial chemistry,

Food science and technology,

Veterinary medicine

© 2025 Alejna Krilić, Naida Hodžić, Emir Bećirović, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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