PM19: Production of milk products (months)

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PM19: Production of milk products (months)

Reference period

2003

2004

2005

2006

2007

2008

2009

2010

2011

2012

2013

2014

2015

2016

2017

2018

2019

2020

2021

2022

Month

Milk product

Ascending total

Drinking milk

76.2

73.0

79.5

82.8

82.7

81.9

88.7

93.9

89.3

85.6

87.6

90.7

95.5

99.2

100.2

104.7

105.8

106.9

107.2

63.9

Cream

23.9

25.3

24.1

27.1

30.8

26.9

27.9

32.6

27.5

26.9

31.7

26.7

23.6

25.7

27.3

27.5

29.5

29.3

30.8

16.7

Acidifed milk

28.2

29.8

33.0

35.2

36.1

35.5

37.5

42.3

41.9

39.1

38.8

37.3

38.1

39.5

40.0

39.5

39.2

39.8

40.7

23.0

Cream milk powder, whole milk powder and partly skimmed-milk powder

6.0

7.8

8.2

5.5

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

0.0

^(q)

..

0.0

Skimmed-milk powder

^(q)

..

10.9

9.2

6.5

^(q)

..

^(q)

..

^(q)

..

4.1

^(q)

..

^(q)

..

^(q)

..

5.5

3.5

1.7

2.9

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

Butter and other yellow fat dairy products (in 82% butter equivalent)

8.6

8.4

7.7

6.7

6.8

7.0

7.7

6.0

6.5

4.0

3.5

4.5

5.1

5.2

4.3

4.9

5.2

5.0

3.9

2.6

..butter, milk fat content 80% - <90%

6.2

6.4

5.9

4.3

5.2

5.9

7.1

5.6

6.2

3.9

3.4

4.5

5.0

4.2

4.7

5.1

4.9

3.9

2.5

..butter, milk fat content less than 80%

..

1.5

1.6

2.0

1.5

1.0

0.4

0.2

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

0.0

Cheese (incl. fresh cheese)

23.9

22.3

27.5

32.8

31.8

35.7

37.1

38.4

40.6

42.6

43.8

40.5

43.1

43.3

44.4

44.8

45.5

46.0

47.4

28.2

..fresh cheese

10.2

10.4

12.3

14.6

15.8

14.0

14.1

16.3

17.8

17.7

18.7

19.4

18.9

18.3

18.6

19.9

20.7

19.3

11.9

January

Drinking milk

..

6.2

6.6

7.1

7.4

7.1

7.2

8.5

7.6

7.5

7.6

7.9

8.2

8.4

8.5

8.8

9.2

9.3

Cream

1.5

1.6

1.5

2.0

1.9

2.2

2.4

2.0

2.4

2.1

1.8

1.9

2.4

2.3

2.5

Acidifed milk

2.2

2.6

3.1

2.9

3.0

3.3

3.4

3.3

3.0

3.1

3.2

3.4

3.2

3.1

3.3

3.0

Cream milk powder, whole milk powder and partly skimmed-milk powder

0.7

^(q)

..

^(q)

..

0.6

0.5

^(q)

..

^(q)

..

^(q)

..

^(q)

..

0.0

..

0.0

Skimmed-milk powder

^(q)

..

1.0

0.5

0.6

^(q)

..

0.6

0.3

^(q)

..

0.1

^(q)

..

^(q)

..

0.3

0.1

0.2

0.4

^(q)

..

^(q)

..

^(q)

..

^(q)

..

Butter and other yellow fat dairy products (in 82% butter equivalent)

0.6

0.9

0.6

0.7

0.6

0.8

0.4

0.6

0.7

0.4

0.5

0.6

0.7

0.5

0.4

..butter, milk fat content 80% - <90%

0.4

0.7

0.5

0.4

0.5

0.7

0.3

0.6

0.7

0.4

0.5

0.6

0.5

0.4

..butter, milk fat content less than 80%

..

0.1

0.2

0.1

0.0

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

0.0

Cheese (incl. fresh cheese)

1.8

2.1

2.5

2.7

3.1

3.0

3.4

3.6

3.8

3.7

3.4

3.5

3.7

4.0

3.9

4.1

4.3

..fresh cheese

0.8

0.9

1.1

1.3

1.2

1.3

1.4

1.6

1.5

1.6

1.7

1.6

2.4

February

Drinking milk

..

5.9

6.0

6.5

6.7

7.6

7.1

7.3

6.7

7.1

7.3

7.9

8.1

8.3

8.7

Cream

1.6

1.7

1.6

2.1

2.0

1.9

2.2

2.3

1.6

2.2

2.0

1.7

1.9

2.0

2.1

2.4

Acidifed milk

2.1

2.3

2.5

2.6

2.9

2.8

3.0

3.1

3.0

3.2

2.9

3.1

3.0

Cream milk powder, whole milk powder and partly skimmed-milk powder

0.7

^(q)

..

^(q)

..

0.3

0.6

^(q)

..

^(q)

..

^(q)

..

^(q)

..

0.0

^(q)

..

0.0

Skimmed-milk powder

0.5

0.9

0.6

0.3

0.6

0.2

^(q)

..

0.1

^(q)

..

^(q)

..

0.2

0.3

0.2

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

Butter and other yellow fat dairy products (in 82% butter equivalent)

0.5

0.8

0.7

0.6

0.5

0.7

0.4

0.5

0.3

0.4

0.2

0.4

0.5

0.4

0.3

0.4

..butter, milk fat content 80% - <90%

0.4

0.6

0.5

0.4

0.7

0.3

0.4

0.5

0.3

0.4

0.2

0.4

0.5

0.4

0.3

..butter, milk fat content less than 80%

..

0.1

0.2

0.1

0.0

^(q)

..

^(q)

..

0.0

^(q)

..

0.0

Cheese (incl. fresh cheese)

1.8

1.9

2.4

2.1

3.1

2.8

3.0

3.5

3.3

3.2

3.4

3.5

3.7

3.8

3.9

..fresh cheese

0.8

0.9

1.2

1.3

1.1

1.5

1.6

1.5

1.7

1.6

1.5

March

Drinking milk

..

6.3

6.8

7.4

7.3

7.0

7.2

8.4

7.8

7.4

7.3

7.6

8.3

8.6

8.8

9.1

8.7

9.2

Cream

2.0

1.8

1.9

1.8

2.1

2.2

2.9

2.1

1.7

2.6

2.3

2.0

2.1

2.3

2.4

2.7

2.6

2.4

Acidifed milk

2.4

2.6

2.7

3.0

3.2

3.0

3.2

3.6

3.4

3.3

3.4

3.2

3.3

3.5

3.4

3.3

3.4

3.6

3.2

Cream milk powder, whole milk powder and partly skimmed-milk powder

^(q)

..

0.0

^(q)

..

0.4

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

0.0

^(q)

..

0.0

..

0.0

Skimmed-milk powder

0.8

1.2

0.7

0.6

0.3

0.5

0.3

^(q)

..

^(q)

..

^(q)

..

0.6

0.2

^(q)

..

1.1

^(q)

..

^(q)

..

^(q)

..

Butter and other yellow fat dairy products (in 82% butter equivalent)

0.6

1.0

0.7

0.8

0.5

0.6

0.7

0.5

0.7

0.4

0.3

0.5

0.4

0.3

0.4

..butter, milk fat content 80% - <90%

0.4

0.8

0.5

0.3

0.5

0.6

0.5

0.7

0.4

0.3

0.5

0.4

0.3

0.4

..butter, milk fat content less than 80%

..

0.1

0.2

0.1

0.0

^(q)

..

^(q)

..

^(q)

..

0.0

^(q)

..

0.0

Cheese (incl. fresh cheese)

2.1

1.8

2.4

2.7

2.8

3.2

3.3

3.8

3.4

3.7

3.8

4.0

3.9

4.0

4.2

4.1

..fresh cheese

0.9

1.1

1.3

1.4

1.3

1.2

1.4

1.5

1.6

1.7

1.6

1.8

1.6

1.8

1.7

1.8

1.6

April

Drinking milk

..

6.2

6.4

6.8

7.1

7.3

7.9

7.3

7.6

7.8

8.3

8.4

8.6

8.9

8.6

9.3

Cream

2.2

2.0

1.9

2.5

1.7

2.1

2.6

2.0

1.9

2.5

2.3

1.8

1.9

2.1

2.2

2.4

2.1

2.3

2.4

Acidifed milk

2.4

2.6

2.9

2.8

3.1

3.2

3.6

3.4

3.2

3.1

3.4

3.5

3.2

3.3

3.1

Cream milk powder, whole milk powder and partly skimmed-milk powder

^(q)

..

^(q)

..

^(q)

..

0.7

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

0.0

Skimmed-milk powder

0.9

1.2

1.0

0.6

1.0

0.4

^(q)

..

^(q)

..

^(q)

..

0.7

0.2

^(q)

..

0.9

^(q)

..

^(q)

..

^(q)

..

Butter and other yellow fat dairy products (in 82% butter equivalent)

0.6

0.8

0.7

0.6

0.7

0.5

0.6

0.4

0.3

0.4

0.5

0.4

0.5

0.4

..butter, milk fat content 80% - <90%

0.3

0.4

0.6

0.5

0.6

0.5

0.4

0.3

0.4

0.5

0.4

0.5

0.4

..butter, milk fat content less than 80%

..

0.3

0.1

0.2

0.1

0.0

0.1

0.0

^(q)

..

^(q)

..

^(q)

..

0.0

^(q)

..

0.0

Cheese (incl. fresh cheese)

2.1

1.9

2.4

2.6

2.9

3.1

3.3

3.6

3.3

3.7

3.6

3.7

3.9

4.1

4.0

..fresh cheese

0.9

1.0

1.2

1.3

1.1

1.2

1.4

1.7

1.5

1.6

1.7

1.8

1.6

1.5

1.8

1.6

1.7

May

Drinking milk

..

6.2

6.5

7.1

7.3

6.9

7.5

7.9

7.6

7.2

7.4

7.6

8.1

8.3

8.7

8.9

9.1

9.5

9.1

9.4

Cream

2.3

2.7

1.9

2.1

2.8

2.6

2.5

2.6

2.3

2.1

2.6

2.8

2.0

2.4

2.6

2.4

2.7

2.4

Acidifed milk

2.6

2.9

3.0

3.4

3.3

3.2

3.5

3.9

3.7

3.4

3.6

3.7

3.8

3.6

4.1

3.5

Cream milk powder, whole milk powder and partly skimmed-milk powder

^(q)

..

0.9

^(q)

..

^(q)

..

0.2

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

0.0

..

0.0

Skimmed-milk powder

1.1

0.8

0.5

1.2

^(q)

..

0.5

0.4

0.3

^(q)

..

^(q)

..

1.0

0.3

0.2

^(q)

..

0.9

^(q)

..

^(q)

..

^(q)

..

Butter and other yellow fat dairy products (in 82% butter equivalent)

0.7

0.5

0.8

0.6

0.7

0.5

0.3

0.4

0.5

0.3

0.4

0.5

0.3

0.4

..butter, milk fat content 80% - <90%

0.5

0.4

0.7

0.5

0.6

0.4

0.5

0.3

0.4

0.5

0.3

0.4

0.5

0.3

0.4

..butter, milk fat content less than 80%

..

0.1

0.0

0.1

0.0

^(q)

..

^(q)

..

0.0

^(q)

..

0.0

Cheese (incl. fresh cheese)

2.1

1.9

2.5

2.9

2.6

3.1

3.4

3.5

3.6

3.7

3.0

3.6

3.4

3.8

4.0

3.9

4.1

..fresh cheese

0.9

1.0

1.1

1.3

1.4

1.2

1.6

1.5

1.6

1.7

1.8

2.5

1.6

June

Drinking milk

..

5.4

5.8

6.3

6.2

6.9

7.2

7.0

6.5

6.6

7.1

7.3

7.9

7.8

8.3

8.5

8.3

8.2

8.8

Cream

2.1

2.8

2.2

2.5

3.0

2.6

2.5

2.3

2.8

2.1

2.3

2.6

2.5

2.4

2.6

2.3

Acidifed milk

2.4

2.6

2.9

3.2

3.5

3.2

3.6

4.0

3.5

3.3

3.2

3.5

3.4

3.5

3.7

3.8

3.9

3.5

Cream milk powder, whole milk powder and partly skimmed-milk powder

^(q)

..

1.0

^(q)

..

0.7

0.2

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

0.0

..

0.0

Skimmed-milk powder

1.7

1.3

0.6

1.4

0.8

^(q)

..

0.5

0.7

^(q)

..

^(q)

..

0.7

0.6

0.2

0.3

0.9

^(q)

..

^(q)

..

^(q)

..

^(q)

..

Butter and other yellow fat dairy products (in 82% butter equivalent)

1.0

0.6

0.9

0.6

0.4

0.7

0.6

0.7

0.2

0.3

0.4

0.3

0.4

0.3

..butter, milk fat content 80% - <90%

0.8

0.5

0.8

0.4

0.5

0.4

0.7

0.6

0.2

0.3

0.4

0.2

0.3

0.4

0.3

..butter, milk fat content less than 80%

..

0.1

0.0

^(q)

..

^(q)

..

^(q)

..

0.0

^(q)

..

0.0

Cheese (incl. fresh cheese)

2.2

1.7

2.5

2.9

2.5

2.9

3.0

3.3

3.5

3.3

3.7

3.4

3.7

3.8

3.5

3.7

3.8

3.9

..fresh cheese

0.8

1.1

1.2

1.3

1.1

1.4

1.5

1.4

1.5

1.6

1.5

1.6

1.5

July

Drinking milk

..

5.8

6.1

6.5

6.6

6.5

7.4

7.6

7.4

6.9

7.1

7.5

7.9

8.2

8.0

8.8

9.0

9.2

Cream

2.0

2.4

2.7

2.8

3.3

2.9

2.6

2.5

2.9

3.0

2.6

2.2

2.3

2.7

2.4

2.8

2.6

2.5

2.3

Acidifed milk

2.9

2.6

3.2

3.5

3.1

3.4

4.4

4.1

3.4

3.5

3.7

3.5

3.7

3.5

3.9

3.6

3.5

3.9

3.7

Cream milk powder, whole milk powder and partly skimmed-milk powder

0.9

1.3

^(q)

..

0.7

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

0.0

Skimmed-milk powder

1.1

1.0

^(q)

..

0.7

1.3

1.0

^(q)

..

0.4

0.6

^(q)

..

^(q)

..

0.5

0.1

0.2

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

Butter and other yellow fat dairy products (in 82% butter equivalent)

1.0

0.7

0.5

0.4

0.5

0.6

0.7

0.5

0.6

0.2

0.3

0.4

0.2

0.4

0.3

..butter, milk fat content 80% - <90%

0.9

0.7

0.3

0.2

0.4

0.5

0.6

0.5

0.6

0.2

0.3

0.4

0.2

0.4

0.3

..butter, milk fat content less than 80%

..

0.0

0.1

0.0

^(q)

..

^(q)

..

^(q)

..

0.0

^(q)

..

0.0

Cheese (incl. fresh cheese)

1.9

1.8

2.3

2.8

2.5

2.8

3.2

3.6

3.7

3.5

3.8

3.6

3.8

3.6

3.7

3.8

3.9

..fresh cheese

0.8

1.0

1.1

1.3

1.1

1.4

1.5

1.6

1.5

1.2

1.6

1.5

1.6

August

Drinking milk

..

5.9

6.2

7.0

6.9

6.7

7.6

8.1

7.5

7.1

7.3

7.6

8.0

8.3

8.2

9.1

9.0

8.9

9.3

..

Cream

2.1

2.3

2.4

2.7

2.9

2.5

2.9

3.3

2.5

2.6

2.9

2.1

2.2

2.4

2.5

2.6

..

Acidifed milk

2.4

2.6

2.8

3.0

3.2

3.0

3.2

3.8

3.6

3.4

3.0

3.4

3.2

3.5

3.4

..

Cream milk powder, whole milk powder and partly skimmed-milk powder

1.1

1.0

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

0.0

..

Skimmed-milk powder

0.8

0.9

0.5

^(q)

..

0.8

0.6

0.5

0.6

^(q)

..

^(q)

..

0.4

0.3

0.1

0.3

^(q)

..

^(q)

..

^(q)

..

^(q)

..

Butter and other yellow fat dairy products (in 82% butter equivalent)

0.7

0.6

0.4

0.5

0.8

0.5

0.6

0.5

0.3

0.4

0.3

0.4

..

..butter, milk fat content 80% - <90%

0.6

0.4

0.2

0.4

0.6

0.5

0.2

0.3

0.4

0.3

0.4

0.3

0.4

..

..butter, milk fat content less than 80%

..

0.1

0.2

0.1

0.0

^(q)

..

^(q)

..

^(q)

..

0.0

^(q)

..

0.0

..

Cheese (incl. fresh cheese)

1.8

1.9

2.3

2.9

2.7

2.8

3.1

3.4

3.5

3.6

3.3

3.7

3.8

4.0

..

..fresh cheese

0.8

1.0

1.2

1.3

1.0

1.2

1.3

1.5

1.6

1.5

1.6

1.7

1.6

..

September

Drinking milk

..

6.6

6.8

6.9

6.8

6.9

7.8

8.4

7.7

6.9

7.4

7.6

8.0

8.5

8.4

8.9

8.8

8.9

9.3

..

Cream

2.1

2.3

2.5

2.6

2.1

2.4

3.2

2.5

2.6

2.9

2.0

1.9

2.1

2.3

2.2

2.5

2.7

..

Acidifed milk

2.2

2.3

2.6

2.7

2.6

2.8

3.0

3.4

3.3

3.0

2.9

2.8

3.1

3.2

3.1

3.2

3.1

3.2

..

Cream milk powder, whole milk powder and partly skimmed-milk powder

1.0

0.2

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

0.0

..

Skimmed-milk powder

0.8

1.3

1.0

0.6

^(q)

..

0.6

0.3

^(q)

..

^(q)

..

^(q)

..

0.3

0.4

0.1

0.4

^(q)

..

^(q)

..

^(q)

..

^(q)

..

Butter and other yellow fat dairy products (in 82% butter equivalent)

0.8

0.6

0.4

0.5

0.6

0.5

0.4

0.3

0.4

0.5

0.4

0.3

..

..butter, milk fat content 80% - <90%

0.3

0.6

0.4

0.2

0.3

0.4

0.5

0.3

0.2

0.4

0.5

0.4

0.3

..

..butter, milk fat content less than 80%

..

0.2

0.1

0.0

^(q)

..

^(q)

..

0.0

^(q)

..

0.0

..

Cheese (incl. fresh cheese)

1.9

1.8

2.3

2.9

2.8

2.9

3.2

3.4

3.5

3.6

3.4

3.7

3.6

3.7

3.6

..

..fresh cheese

0.8

0.9

1.0

1.2

1.4

1.1

1.4

1.5

1.6

1.5

1.6

..

October

Drinking milk

..

6.1

7.5

7.3

7.2

7.4

7.7

7.8

7.5

7.8

8.1

8.2

8.4

8.8

9.3

9.2

..

Cream

2.1

1.8

2.4

2.6

2.1

2.3

2.9

2.2

2.5

2.6

1.9

2.0

2.3

2.2

2.3

2.4

2.5

2.6

..

Acidifed milk

2.2

2.4

2.7

2.9

3.1

3.5

3.4

3.1

2.7

3.1

3.3

3.2

3.3

3.2

..

Cream milk powder, whole milk powder and partly skimmed-milk powder

^(q)

..

0.9

0.7

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

0.0

..

0.0

..

Skimmed-milk powder

0.6

^(q)

..

0.4

0.6

0.1

0.4

^(q)

..

^(q)

..

^(q)

..

0.3

0.2

0.0

0.3

0.8

^(q)

..

^(q)

..

^(q)

..

Butter and other yellow fat dairy products (in 82% butter equivalent)

0.7

0.6

0.4

0.6

0.5

0.6

0.4

0.2

0.3

0.4

0.5

0.4

0.5

0.4

0.3

0.4

0.3

..

..butter, milk fat content 80% - <90%

0.5

0.4

0.5

0.2

0.5

0.6

0.4

0.2

0.3

0.4

0.5

0.4

0.5

0.4

0.3

0.4

0.3

..

..butter, milk fat content less than 80%

..

0.1

0.2

0.1

0.0

^(q)

..

^(q)

..

^(q)

..

0.0

^(q)

..

0.0

..

Cheese (incl. fresh cheese)

2.1

2.0

2.3

3.0

2.9

3.2

3.1

3.5

3.8

3.5

3.7

3.8

3.7

3.8

..

..fresh cheese

0.9

0.8

1.1

1.3

1.4

1.2

1.3

1.5

1.4

1.6

1.5

1.7

..

November

Drinking milk

..

6.4

7.6

7.3

6.8

6.9

7.8

7.6

7.8

7.2

7.6

7.8

8.2

8.3

8.6

8.8

8.7

8.9

9.0

..

Cream

1.9

1.7

2.1

2.6

2.1

2.2

2.7

2.0

2.2

2.6

1.9

1.8

2.1

2.2

2.4

2.5

2.2

2.7

..

Acidifed milk

2.3

2.5

2.7

2.8

2.6

2.9

3.0

3.3

3.4

3.1

2.8

3.1

3.0

..

Cream milk powder, whole milk powder and partly skimmed-milk powder

^(q)

..

1.1

0.7

^(q)

..

0.5

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

0.0

..

0.0

..

Skimmed-milk powder

0.7

0.3

0.4

0.3

0.5

0.4

0.2

^(q)

..

^(q)

..

^(q)

..

0.2

0.0

0.1

^(q)

..

^(q)

..

^(q)

..

^(q)

..

Butter and other yellow fat dairy products (in 82% butter equivalent)

0.6

0.5

0.4

0.5

0.6

0.4

0.6

0.2

0.3

0.4

0.3

0.4

0.2

..

..butter, milk fat content 80% - <90%

0.4

0.3

0.2

0.4

0.5

0.6

0.4

0.6

0.2

0.3

0.4

0.3

0.4

0.2

..

..butter, milk fat content less than 80%

..

0.1

0.2

0.1

0.0

^(q)

..

^(q)

..

^(q)

..

0.0

^(q)

..

0.0

..

Cheese (incl. fresh cheese)

2.0

2.3

2.8

2.9

3.1

3.2

3.5

3.7

3.5

3.6

3.7

3.6

3.8

3.9

..

..fresh cheese

0.9

1.1

1.3

1.2

1.3

1.4

1.5

1.7

1.5

1.6

1.5

1.6

1.8

1.7

..

December

Drinking milk

..

6.0

7.2

6.6

6.3

6.5

7.6

6.9

6.7

6.8

7.5

7.2

8.2

8.1

8.3

8.5

8.6

8.7

9.0

..

Cream

2.0

1.9

2.6

2.4

2.3

2.4

2.9

2.4

2.5

2.6

1.9

2.1

2.5

2.4

2.5

2.4

2.8

..

Acidifed milk

2.1

2.2

2.4

2.7

2.6

2.9

3.1

2.7

2.8

2.5

2.9

3.0

2.8

2.7

2.8

2.9

2.7

..

Cream milk powder, whole milk powder and partly skimmed-milk powder

^(q)

..

1.2

0.9

0.5

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

^(q)

..

0.0

..

Skimmed-milk powder

0.8

0.4

0.6

0.5

0.2

^(q)

..

^(q)

..

^(q)

..

0.2

0.1

0.3

^(q)

..

^(q)

..

^(q)

..

^(q)

..

Butter and other yellow fat dairy products (in 82% butter equivalent)

0.8

0.5

0.6

0.7

0.6

0.5

0.3

0.4

0.5

0.4

0.5

0.3

..

..butter, milk fat content 80% - <90%

0.7

0.3

0.4

0.6

0.5

0.3

0.4

0.5

0.3

0.4

0.5

0.3

..

..butter, milk fat content less than 80%

..

0.2

0.1

0.0

^(q)

..

^(q)

..

^(q)

..

0.0

^(q)

..

0.0

..

Cheese (incl. fresh cheese)

2.1

1.9

2.2

2.6

2.8

3.1

3.5

3.4

3.7

3.4

3.7

3.8

3.7

3.9

3.8

4.0

4.2

..

Legend:

q	Missing value; suppressed

Data extracted on 26 sept 2022 05:26 UTC (GMT) fromStatistika andmebaas

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PM19: Production of milk products (months)

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