Acidified milk — milk product with a pH between 3.8 and 5.5. Relates to yoghurts, drinkable yoghurts, prepared yoghurts, heat-treated fermented milk and other products; products based on or containing bifidus; acidified milk with/without additives with the addition of sugar and/or sweeteners.
Agricultural producer — a legal or natural person, or a group of legal or natural persons, whose holding is situated in Estonia, and who exercises an agricultural activity.
Butter — a product with a milk fat content of at least 80% but less than 90%, a water content of up to 16% and a dry non-fat milk-material content of up to 2%. Includes also butter which contains small amounts of herbs, spices, aromatic substances, etc. on the condition that the product retains the characteristics of butter.
Butter and other yellow fat products (as equivalent of 82% butter) — butter, natural butter (processed directly and only from pasteurized cream), recombined butter (produced from butteroil, dry non-fat milk-material and water), whey butter (produced from whey cream or mix of whey cream and cream), rendered butter and butteroil and other milk fat products shown as butter equivalent (incl. võideks, võidel).
Buttermilk — a residual product (also acid or acidified) of the processing of milk or cream into butter (by continuous churning and separation of solid fat). Buttermilk with additives is included in drinks with a milk base.
Butteroil — a product obtained from milk, cream or butter by processes which eliminate the water and the non-fat dry extract; with a content of milk fat of at least 99.3% by weight and a water content of up to 0.5% by weight.
Cheese — a fresh or matured (semi-)solid product obtained by coagulating milk, skimmed milk, partly skimmed milk, cream, whey cream or buttermilk, alone or in combination, by the action of rennet or other suitable coagulating agents, and by partly draining the whey resulting from such coagulation (incl. cheese-like product with vegetable fat). Includes cheese obtained from cow milk.
Cream — processed cream available for delivery outside dairies (for human consumption, as raw material, for manufacturers of chocolate, ice cream, etc.). Also includes cream heat treated, acidified, in cartons or tins.
Cream milk powder — milk powder with a milk fat content of at least 42% by weight of the product.
Curd (fresh cheese) — product obtained from sour milk from which most of the serum has been removed by draining or pressing and which may contain up to 30% by weight of sugar and added fruits. Includes curd (except in the form of powder), home cheese, raw cheese, cheese curd, mozzarella, fresh whey cheese (obtained by concentrating whey and adding milk or milk fat).
Drinking milk — raw milk, whole milk, semi-skimmed and skimmed milk containing no additives, also milk with vitamin additives. Milk directly intended for consumption, normally in containers of two litres or less.
Heat treatment — pasteurizing, sterilizing or uperizing.
Low fat milk powder — milk powder with a milk fat content of more than 1.5% and less than 26% by weight of the product.
Manufacture of dairy products — milk products from fresh cow milk or skimmed milk for delivery outside dairies. To avoid double counting, milk products used within the Estonian dairies for the manufacture of other milk products are not taken into account.
Natural butter — product produced from pasteurized cream with a milk fat content of at least 80% but less than 90%, a water content of up to 16% and a dry non-fat milk-material content of up to 2%.
Pasteurized milk — milk obtained by means of a treatment involving a high temperature for a short time (71.7°C for at least 15 seconds or any equivalent combination) or pasteurization process using different time and temperature combinations to obtain an equivalent effect.
Purchase of agricultural products — buying of agricultural production for the purpose of processing, partial processing and/or resale.
Raw milk — milk which has not been heated beyond 40°C or which has not undergone any treatment that has an equivalent effect.
Reduced-fat butter — butter with a milk-fat content of less than 80% by weight (excl. other fats, võideks and võidel).
Rendered butter — butter with a milk fat content exceeding 85% by weight of the product. The term covers, in addition to rendered butter as such, a number of other similar dehydrated butters which are known generically under various names, such as 'dehydrated butter', 'anhydrous butter', 'butteroil', 'butyric fat' (milk fat) and 'concentrated butter'.
Recombined butter — a product produced from butteroil, dry non-fat milk-material and water with a milk fat content of at least 80% but less than 90%, a water content of up to 16% and a dry non-fat milk-material content of up to 2%.
Semi-skimmed milk — milk which has been subject to heat treatment and whose fat content is over 0.5% and less than 3.5%.
Skimmed milk — milk which has been subject to heat treatment and whose fat content is up to 0.5%.
Skimmed-milk powder — milk powder with a milk fat content of up to 1.5% by weight of the product.
Sterilized milk — milk which has been heated and sterilized in hermetically sealed wrappings or containers, the seal of which must remain intact. Milk must be of such preservability that no deterioration can be observed after it has spent 15 days in a closed container at the temperature of +30°C.
Uperized milk — milk produced by applying a continuous flow of heat using a high temperature for a short time (at least 135°C for not less than 1 second).
Whey — by-product obtained during the manufacture of cheese or casein. In the liquid state, whey contains natural constituents (on average 4.8% of lactose, 0.8% of protein and 0.2% of fats by weight of the product) which remain when casein and most fat have been removed from milk.
Whey butter — a product produced from whey cream or mix of whey cream and cream; with a milk fat content of at least 80% but less than 90%, a water content of up to 16% and a dry non-fat milk-material content of up to 2%.
Whole milk — milk which has been subject to heat treatment and whose fat content is naturally at least 3.5%.
Whole milk powder — milk powder with a milk fat content of at least 26% and less than 42% by weight of the product.
Data are obtained by monthly statistical report ”Purchase and utilization of milk”.Total survey has been used.
Data providers are enterprises whose main economic activity is manufacture of dairy products and purchase of milk.
Milk purchased from Estonian agricultural producers is taken into account. The value of purchased milk is expressed in purchase price, excl. value-added tax.
The statistical report provides data on milk products produced from fresh cow milk and skimmed milk for delivery outside dairies. To avoid double counting, milk products used within the Estonian dairies for the manufacture of other milk products and products produced under sub-contracting are not taken into account.
The survey on the purchase of milk included all enterprises whose main economic activity under the Estonian classification of economic activities is:
|105||Manufacture of dairy products|
|46331||Wholesale of dairy produce, eggs and edible oils and fats|
Eesti statistika aastaraamat. Statistical Yearbook of Estonia
Põllumajandus arvudes. Agriculture in Figures. Yearbook
The data may be revised while adding the data of next period.
Agriculture Statistics Department
Tel +372 625 9306