The Development of Fruit Cheese Yogurt Ice Cream products for Commercial Sales of Thai-Danish Dairy Cooperative Huay Sat Yai Co., Ltd., Hua Hin District, Prachuap Khiri Khan Province.

Abstract

The objectives of this article are the followings; 1. Develop five fruit-flavored cheese yogurt ice-cream products consisting of 1) Yogurt cheese ice-cream product 2) Durian-flavored cheese yogurt ice-cream product 3) Lemon flavored cheese yogurt ice-cream product 4) Orange yogurt cheese ice cream product and 5) Banana flavored yogurt cheese ice cream product. And 2. Assess the level of consumer acceptance towards the fruit yogurt cheese ice cream products. The research model is concept-based integrated research and/or theories about product development. Furthermore, the evaluation of desirable product characteristics and the theory of human needs as a research framework were applied. The research parameter was a tourist attraction in Hua Hin, Prachuap Khiri Khan Province. Moreover the samples were consumers and farmers in the Hua Hin tourist area Prachuap Khiri Khan Province, with 132 people according to the criteria of Krejcie and Morgan table. A random sampling method was used within each consumer group, and the research tool was a questionnaire.The data on basic personal characteristics were analyzed using frequency values percentage. More importantly, the analysis of data on the level of product acceptance using mean statistical values and the standard deviation.
The results showed that
1. The five fruits flavored yogurt cheese ice cream products consisted of 1) yogurt cheese ice cream product, 2) durian cheese yogurt ice cream product, 3) lemon flavored cheese yogurt ice cream product 4) orange yogurt cheese ice cream product, and 5) banana yogurt cheese ice cream product had the most desirable characteristics of the laboratory experts in all products which has the average value of (=4.52)
2. The consumers have the highest level of overall acceptance of all fruit-flavored yogurt cheese ice cream products at the highest level, which has the average value of (=4.45) When considering by product category, it was found that the lemon flavored cheese yogurt ice-cream product was at the highest level, which has the average value of (=4.66). Followed by orange yogurt cheese ice cream product and banana yogurt cheese ice cream product, has the average acceptance value of (=4.52). The durian flavor yogurt cheese ice cream product was at the highest level with the same mean value of (=4.74). Lastly, the yogurt cheese ice cream product was at the high level which has the average value of (=4.09). respectively.
Knowledge and findings from this research; Thai-Danish Dairy Cooperative Huay Sat Yai, Hua Hin District, Prachuap Khiri Khan Province, and dairy farmers can apply this knowledge and skills in making fruit-flavored cheese yogurt ice cream products for their careers in order to increase extra incomes. In addition, it also creates added value by developing new products with flavors and characteristics that are different from raw milk. As a result, the raw milk from dairy cows can be sold at an increased price from the originallpriced at 18 baht per kilogram to 30 bath per kilogram when developed into ice cream products.