Research Article

The Relationship Between Milk Consumption and Fermented Dairy Products in Lactose Tolerance: The Case of Nilüfer District of Bursa

Volume: 4 Number: 1 September 23, 2026
EN TR

The Relationship Between Milk Consumption and Fermented Dairy Products in Lactose Tolerance: The Case of Nilüfer District of Bursa

Abstract

This study aims to examine the relationship between milk and fermented dairy product consumption habits and lactose intolerance symptoms among consumers living in the Nilüfer district of Bursa province. The research was conducted using a face-to-face survey method with a total of 70 participants, comprising 31 women and 39 men. The obtained data were analyzed using SPSS 26.0 software; frequency analysis, independent samples t-test, and one-way analysis of variance (ANOVA) were applied. The findings indicate that participants reported lactose intolerance symptoms (gas, bloating, abdominal pain) at higher rates following milk consumption compared to fermented dairy products. Symptom rates were found to be significantly lower following the consumption of fermented dairy products (particularly yogurt, kefir, and cheese). The fact that only 27.1% of participants had knowledge about lactose intolerance and only 1.4% had been previously diagnosed reveals that awareness of this condition in society is quite low. No statistically significant differences were found between demographic variables (gender, age, height, weight, chronic illness status) and milk consumption level, consumption perception, side effects, and lactose intolerance subgroups (p>0.05). The results of the study demonstrate that fermented dairy products offer better-tolerated alternatives for individuals with lactose intolerance and that the consumption of these products should be promoted. Furthermore, it is recommended that educational programs be organized to increase lactose intolerance awareness in society and to improve diagnosis rates.

Keywords

Supporting Institution

This study did not receive any financial support from any institution or organization and was carried out using the author’s own resources.

Project Number

Bu çalışma herhangi bir kurum veya kuruluştan maddi destek almamıştır.

Ethical Statement

This study was conducted using a face-to-face survey method with volunteer participants, and informed consent was obtained from the participants. No experimental or clinical procedures requiring ethics committee approval were performed as part of this study.

Thanks

I would like to thank all the participants who volunteered for this study for their valuable time and contributions.

References

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  2. Demirgül, F. and Sağdıç, O. (2018). Fermente süt ürünlerinin insan sağlığına etkisi. Avrupa Bilim ve Teknoloji Dergisi (13), 45-53. https://doi.org/10.31590/ejosat.377798
  3. EFSA. (2010). Scientific Opinion on lactose thresholds in lactose intolerance and galactosaemia. EFSA Journal, 8(9), 1777. https://dx.doi.org/10.2903/j.efsa.2010.1777
  4. Hertzler, S., and Clancy, S. (2003). Kefir İmproves Lactose Digestion and Tolerance in Adults with Lactose Maldigestion. Journal of the American Dietetic Association, 103(5), 582-587. https://doi.org/10.1053/jada.2003.50111
  5. Kızılaslan, N., and Solak, İ. (2016). Yoğurt ve insan sağliği üzerine etkileri. Gaziosmanpaşa Bilimsel Araştırma Dergisi (12), 52-59.
  6. MEB. (2016). Fermente Süt Ürünleri Üretimi. Ankara: Milli Eğitim Bakanlığı Alan Gıda Teknolojisi Dal Gıda İşletme.
  7. Metin, M. (2014). Süt Teknolojisi: Sütün Bileşimi ve İşlenmesi (13 b.). Ege Üniversitesi Basınevi, Yayın No: 8, 1 s, İzmir.
  8. Örmeci Kart, M. and Demircan, V. (2014). Dünyada ve Türkiye’de Süt ve Süt Ürünleri Üretimi, Tüketimi ve Ticaretindeki Gelişmeler. Academic Food Journal, 12(1), 78-96.

Details

Primary Language

English

Subjects

Agricultural Engineering (Other)

Journal Section

Research Article

Publication Date

September 23, 2026

Submission Date

July 13, 2026

Acceptance Date

September 21, 2026

Published in Issue

Year 2026 Volume: 4 Number: 1

APA
Hamidi, M. A. (2026). The Relationship Between Milk Consumption and Fermented Dairy Products in Lactose Tolerance: The Case of Nilüfer District of Bursa. Journal of Agriculture, Food and Ecology, 4(1). https://izlik.org/JA42WM89LG
AMA
1.Hamidi MA. The Relationship Between Milk Consumption and Fermented Dairy Products in Lactose Tolerance: The Case of Nilüfer District of Bursa. JAFE. 2026;4(1). https://izlik.org/JA42WM89LG
Chicago
Hamidi, Mohammad Akbar. 2026. “The Relationship Between Milk Consumption and Fermented Dairy Products in Lactose Tolerance: The Case of Nilüfer District of Bursa”. Journal of Agriculture, Food and Ecology 4 (1). https://izlik.org/JA42WM89LG.
EndNote
Hamidi MA (September 1, 2026) The Relationship Between Milk Consumption and Fermented Dairy Products in Lactose Tolerance: The Case of Nilüfer District of Bursa. Journal of Agriculture, Food and Ecology 4 1
IEEE
[1]M. A. Hamidi, “The Relationship Between Milk Consumption and Fermented Dairy Products in Lactose Tolerance: The Case of Nilüfer District of Bursa”, JAFE, vol. 4, no. 1, Sept. 2026, [Online]. Available: https://izlik.org/JA42WM89LG
ISNAD
Hamidi, Mohammad Akbar. “The Relationship Between Milk Consumption and Fermented Dairy Products in Lactose Tolerance: The Case of Nilüfer District of Bursa”. Journal of Agriculture, Food and Ecology 4/1 (September 1, 2026). https://izlik.org/JA42WM89LG.
JAMA
1.Hamidi MA. The Relationship Between Milk Consumption and Fermented Dairy Products in Lactose Tolerance: The Case of Nilüfer District of Bursa. JAFE. 2026;4. Available at https://izlik.org/JA42WM89LG.
MLA
Hamidi, Mohammad Akbar. “The Relationship Between Milk Consumption and Fermented Dairy Products in Lactose Tolerance: The Case of Nilüfer District of Bursa”. Journal of Agriculture, Food and Ecology, vol. 4, no. 1, Sept. 2026, https://izlik.org/JA42WM89LG.
Vancouver
1.Mohammad Akbar Hamidi. The Relationship Between Milk Consumption and Fermented Dairy Products in Lactose Tolerance: The Case of Nilüfer District of Bursa. JAFE [Internet]. 2026 Sep. 1;4(1). Available from: https://izlik.org/JA42WM89LG

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