Nowadays using the hedonic pricing model has many applications in various industries for identification of the actual preferences of consumers. There are problems in the dairy industry such as low production levels, export, import and consumption per capita is also low. With checking the hedonic pricing of major dairy products such as milk, yogurt and cheese that makes it possible to identify consumer preferences about different factors in these products, the importance of each of their properties can be specified. This is a great help to manufacturers to produce the products in order the consumer preferences and spread the economic activities in the region and also increases the consumption of these products that consume them is inevitable. Then with laboratory information, the hedonic pricing function for milk, yoghurt and cheese was estimated. Estimating hedonic pricing function for this products suggests that in the qualitative specifications of cheese, fat, salt, dry matter, protein and type of packaging has the highest values, Also, fat, dry matter, type of packaging and flavor are the main characteristics that affect the hedonic price of yogurt and it was found that the hedonic price of milk is influenced with fat, dry matter, acidity, color and flavor.

Background: Dairy products are required for bone metabolism; however, the majority of adolescent do not consume the products adequately. This study was performed to assess the prevalence of dairy products consumption, daily calcium, vitamin D intake, and vitamin D deficiency. Methods: In this cross-sectional study, 444 females and males' students in middle and secondary school were recruited by using mixed sampling method. Food Frequency Questionnaire (FFQ) was used to estimate dietary calcium and vitamin D consumption. Serum calcium, and 25 (OH) vitamin D were measured. The data was analyzed by IBM SPSS Statistics for Windows, Version 19. 0. Armonk, NY: IBM Corp. T-test, Chi2 and Spearman correlations tests were used as well. Results: Out of all participants, 214 (48. 2%) were females. The average age of the participants was 14. 34 years and 206 (46. 6%) of the students were in middle and 238 (53. 6%) were in high school. 409 (92. 1%) of the students consumed at least one glass of milk per week. Calcium intake from milk and yoghurt was more than calcium intake from other dairy products. The amount of calcium lower than 700 mg/day was consumed in 176 (39. 6%) of adolescents. There was a significant positive correlation between weekly calcium intake and serum vitamin D level (P=0. 001). The prevalence of vitamin D deficiency was higher in females rather than males (151 (71. 2%) vs. 40 (17. 5 %)). Conclusion: Adolescents in Tehran do not consume dairy products enough. Indeed, encouraging teenagers to consume dairy products and alter in dietary patterns that improve calcium intake, should be taken in to consideration.

Background and objective: Muslims follow Islamic dietary guidelines for food preparation, and foods prepared in accordance with this guideline fall into the category of halal foods. To produce halal dairy products, emulsifiers and other components added to dairy products must be prepared from halal sources such as plant sources. In the production of cream, butter and fatty products, emulsifiers are used to prevent becoming two phases in product, which need to be halal. Various enzymes and additives are used to produce different types of cheese. Many enzymes are obtained from pigs. enzymes have an important effect on by-products made from cheese such as whey and its derivatives. These raw materials themselves can address the issue of solubility in other dairy byproducts such as frozen dairy desserts. The present study in the form of library research using related data banks and are coordinated with reference epistle and commandments. Results: Therefore, due to the widespread production and consumption of dairy products and the revelation of the negative effects of haram foods on the health of the soul and body of Muslims, it is necessary to ensure the raw materials and additives used in this industry are halal and all manufacturers have a duty to prepare halal and qualify raw materials and food products. Conclusion: Results of this article is to examine the requirements that should be considered in the production of milk and dairy products so that Muslim consumers are confident milk and dairy products are halal at the time of consumption.

Appropriate selection of devices for promoting products, influence its investment turnover. In this study different promotional methods for cheese products of a well established company has been studied by a survey in the city of Isfahan. The results of the study show that 27.4% of the sample studied, were familiar with brands products and 35% expressed no intention to use this brand products. Regarding the market response, the company has to improve information about its. products, by using different promotional devices, such as commercial advertisment. The results show that the most effective way for promoting these products is T.V. advertisments. As regards the purchase of cheese, about 81.7% of the interviewed samples, stated that the decision to purchase different brands of cheese is made at home, out of which 51.4% of the sample stated that the decision is made by men, and 34.4% stated that the decision is made by women. Furthermore, 64% of the samples stated that the purchasing action is done by men. These information highlight the role of men in purchasing these kind of products. These results should be taken into considration in planning different marketing and promotional methods.

Low fat dairy products attracted attention in the 1960s because of the move against saturated fats, as it was believed that they lead to weight gain and increase LDL and cholesterol, which trigger coronary heart disease (1). In 1985, United States Department of Agriculture (USDA) recommended a switch to low-fat dairy products as an approach of controlling fat intake for everyone over the age of 2 years (1). The 2015-2020 Dietary Guidelines for Americans and the American Heart Association both suggested consuming low fat or non-fat dairy products to reduce both calorie and saturated fat intake, which could improve heart health (2). However, in recent years, scientists have called this recommendation into question (3, 4) (5). A large body of scientific evidence challenges those long-held beliefs that low fat dairy products are better for health. Recent studies demonstrate that high fat dairy does not cause obesity (5) or contribute to diabetes (6), or cardiovascular disease (3, 4); in fact, it may even help prevent them...