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)
1) See Notes on Methodology.
2 MILK FAT CONTENT IN MAIN DAIRY PRODUCTS, 2020
3 COWS’ MILK PROTEIN CONTENT IN MAIN DAIRY PRODUCTS, 2020
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.
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.
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.
|z||data are not published for confidentiality reasons|
|≥||more than or equal to|
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