First Release

Year: LVIII.
Zagreb, 18 June 2021
POLJ-2021-3-6

ISSN 1334-0557

PRODUCTION OF MILK AND DAIRY PRODUCTS, 2020


In 2020, as compared to 2019, the quantity of collected cows’ milk decreased by 0.3%. The quantity of ewes’ milk increased by 7.1% and the quantity of collected goats’ milk by 1.6%.

Expressed in quantities, it means that, in 2020, about 1 386 t less cows’ milk, but 187 t more ewes’ milk and 65 t more goats’ milk was collected.

The quantity of whole milk imported by dairies decreased in 2020, as compared to 2019, by about 25 500 t, that is, by 15.4%, while the quantity of imported cream decreased by about 1 700 t (36.6%). Other data on import and export of raw materials collected by dairies are protected in line with the Official Statistics Act (NN, No. 25/20).

Compared to the previous year, the production of drinking milk decreased by about 14 900 t (5.0%), the production of cream by about
2 400 t (6.7%) and the production of drinks with a milk base by about 850 t (3.6%), while the production of fermented products decreased by about 5 200 t (5.5%).

There was a decrease of 740 t (17.4%) in the production of butter and of about 2 060 t (6.2%) in the total cows’ cheese production in 2020, as compared to 2019. The production of other types of cheese also decreased. Thus, the production of soft cheese decreased by 15.7% (388 t) and of medium-hard cheese by 15.3% (2 114 t). The production of fresh cheese increased by 3.8% (610 t) and of processed cheese by 18.6% (454 t).

The milk fat content in collected cows’ milk decreased by 0.3% and in goats’ milk by  0.8%, while in ewes’ milk it increased by 3.2%, as compared to the previous year.

Regarding individual dairy products, the milk fat content in drinking milk decreased by 6.0%, in cream by 5.7%, in fermented products by 8.5%, in butter by 17.6% and in cheese from cows’ milk (pure) by 9.9%.

The cows’ milk protein content decreased in drinking milk by 5.4%, in cream by 9.7% and in cows’ cheese by 7.9%.

1 MILK AND DAIRY PRODUCTS, 20201)

    Quantities, t Indices
2020
2019
2019 2020
Availability      
Cows’ milk collected  435 606  434 220 99,7
Ewes' milk collected  2 634  2 821 107,1
Goats' milk collected  3 990  4 055 101,6
Cream z z z
Whole milk import – only dairies  165 488  139 958 84,6
Skimmed milk import – only dairies z z z
Cream import – only dairies  4 779  3 043 63,7
Other products (e.g. cheese, butter, yoghurt)  – only dairies z z z
Production of fresh products      
Drinking milk  296 746  281 820 95,0
Whole and raw milk  157 270  155 362 98,8
Semi-skimmed milk  136 614  123 396 90,3
Skimmed milk  2 862  3 062 107,0
Buttermilk z z z
Cream  35 406  33 033 93,3
With fat content of < 29%  22 907  22 764 99,4
With fat content of >29%  12 499  10 269 82,2
Fermented products (yoghurts, drinking yoghurts and other)  94 715  89 522 94,5
With additives  24 437  18 406 75,3
Without additives  70 278  71 116 101,2
Drinks with a milk base  23 630  22 777 96,4
Other fresh products (milk jelly and other) z z z
Production of other products      
Powdered dairy products z z z
Butter  4 256  3 515 82,6
Other yellow fat dairy products z z z
Cheese from cows' milk (pure)  33 436  31 373 93,8
Cheese from ewes' milk (pure)   189   251 132,8
Cheese from goats' milk (pure)   139   147 105,7
Other cheese (mixed)   10   9 90,0
Soft cheese (> 68% of moisture)  2 473  2 085 84,3
Medium-soft cheese (62% – 68% of moisture)   192   135 70,4
Medium-hard cheese (55% – 62% of moisture)  13 800  11 686 84,7
Hard cheese (47% – 55% of moisture)   847   892 105,3
Extra hard cheese (< 47% of moisture)   475   376 79,1
Fresh cheese  15 987  16 597 103,8
Processed cheese  2 437  2 891 118,6
Whey – total  43 800  32 792 74,9
Export of milk and cream in bulk – only dairies z z z

1)   See Notes on Methodology.

2 MILK FAT CONTENT IN MAIN DAIRY PRODUCTS, 2020

    Milk fat content, t Indices
2020
2019
2019 2020
Availability      
Cows’ milk collected  17 518  17 468 99,7
Ewes' milk collected   186   192 103,2
Goats' milk collected   132   131 99,2
Cream z z z
Whole milk import – only dairies  6 638  5 631 84,8
Skimmed milk import – only dairies z z z
Cream import – only dairies  1 901  1 185 62,3
Products      
Drinking milk  7 850  7 376 94,0
Buttermilk z z z
Cream  6 201  5 850 94,3
Fermented products (yoghurts, drinking yoghurts and other)  1 475  1 349 91,5
Drinks with a milk base   594   550 92,6
Other fresh products (milk jelly and other) z z z
Concentrated milk - - -
Powdered dairy products z z z
Butter  3 412  2 813 82,4
Other yellow fat dairy products z z z
Cheese from cows' milk (pure)  5 632  5 075 90,1
Whey – total   150   98 65,3
Export of milk and cream in bulk – only dairies z z z

3 COWS’ MILK PROTEIN CONTENT IN MAIN DAIRY PRODUCTS, 2020

Products Protein content, t Indices
2020
2019
2019 2020
Drinking milk  9 302  8 803 94,6
Whole milk  4 760  4 709 98,9
Semi-skimmed milk  4 449  3 995 89,8
Skimmed milk   93   99 106,5
Buttermilk z z z
Cream  1 103   996 90,3
Powdered dairy products z z z
Butter and other yellow fat dairy products z z z
Cheese from cows' milk  5 838  5 378 92,1
Processed cheese   309   359 116,2
Whey   262   192 73,3

NOTES ON METHODOLOGY

Sources and methods of data collection

Data on the annual production of milk and dairy products are taken over from the Croatian Agency for Agriculture and Food – the Central Laboratory for Milk Quality Control (SLKM). The data collected that way refer to the quantity of cows’, ewes’ and goats’ milk collected, milk fat and protein contents, the production of dairy products from cows’ milk and the foreign dairies’ trade in milk and dairy products.

The Laboratory processes the collected data and submits them, according to the previously defined deadlines and in suitable form, to the Croatian Bureau of Statistics for further processing.

The methodology for carrying out the survey on milk and dairy products is based on the Methodological Basis for Gathering Data on Milk and Dairy Products Statistics (NN, No. 42/13).


Coverage and comparability

There are about forty dairies operating in the Republic of Croatia for which the SLKM makes analysis of purchased milk and from which it collects data on the production. The coverage includes industrial and registered small dairies.


Confidentiality

Aggregated data for which there are reasons for confidentiality (small number of units, the dominance rule or secondary confidentiality rule) according to the Official Statistics Act (NN, No. 25/20) and to the Ordinance on the Statistical Data Protection Method are treated as confidential and therefore are not published.


Definitions

Drinking milk comprises raw milk, whole milk, skimmed milk, semi-skimmed milk and skimmed milk containing no additives.

Raw milk comprises milk that has not been heated beyond 40 °C or undergone any treatment that has an equivalent effect.

Whole milk (pasteurised, sterilised and uperised) comprises milk with fat content ≥ 3.5%, subject to heat treatment.

Semi-skimmed milk (pasteurised, sterilised and uperised) comprises milk with fat content 1.5% – 2.8%, subject to one heat treatment.

Skimmed milk (pasteurised, sterilised and uperised) comprises milk with fat content < 1.5%, subject to one heat treatment.

Pasteurised milk – milk treated with high temperature (at least 72 °C for 15 seconds).

Sterilised milk – milk treated with high temperature (120 °C for 30 minutes) in hermetically sealed containers.

Uperised milk – milk treated with high temperature (135 °C for not less than 1 second).

Buttermilk is a residual product of the processing of milk or cream into butter.

Cream comprises cream for direct consumption, containing more or less than 29% of milk fat.

Fermented products include yoghurts, drinkable yoghurts, acidified milk and other fermented products either with or without additives.

Drinks with a milk base comprise products containing at least 50% milk equivalent (chocolate milk, buttermilk with additives, etc.).

Other fresh products comprise fresh milk products not elsewhere specified (mainly milk-based desserts).

Concentrated milk comprises milk obtained by partial elimination of water from whole milk, semi-skimmed or skimmed milk.

Powdered dairy products comprise products obtained by eliminating water from cream, all kinds of milk, buttermilk and fermented products.

Butter includes traditional butter, melted butter, butter oil and similar products containing more than 80% of milk fat.

Other yellow fat products comprise products based on butter with milk fat content of less than 80%.

Cheese includes fresh or matured, solid or semi-solid products, obtained by coagulating milk, cream, buttermilk or other products.

Processed cheese comprises products obtained by grinding, mixing, melting and emulsifying one or more varieties of cheese, with or without additives.

Whey includes liquid whey and powdered whey in liquid equivalent. It is a by-product obtained during the manufacture of cheese or casein.


Abbreviations

°C degree Celsius
t tonne
z data are not published for confidentiality reasons


Symbols

- no occurrence
˂ less than
˃ more than
more than or equal to

 

Published by the Croatian Bureau of Statistics, Zagreb, Ilica 3, P. O. B. 80
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Persons responsible:
Edita Omerzo, Director of Spatial Statistics Directorate
Lidija Brković, Director General

Prepared by:
Mario Valentić and Anita Grlica

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