Information on the volume of milk and dairy products produced in milk processing enterprises, fat and milk proteins content, as well as volume of whole milk and skimmed milk used in the production process are compiled to ensure complete, qualitative and comparable information on production of dairy products in Latvia.


Milk products with or without additives with a PH of between 3.8 and 5.5 (yoghurt, kephir, sour milk, etc.).

Includes butter, rendered butter and butteroil, and other yellow fat products expressed in butter equivalent with a milk fat content equal to 82% by weight of the product.

A product with a milk fat content of not less than 80% and less than 90%.

Rendered butter has a milk fat content exceeding 85% by weight of the product.

Butteroil is a product which may be obtained from milk, cream or butter by processes which eliminate the water and the non-fat dry extract with a minimum content of milk fat of 99.3% of the total weight and a maximum water content of 0.5% of the total weight.

Other yellow fat products include butter with low milk fat content (>80% of the product’s weight), and fats containing vegetable fats or fats from animal products, but where content of milk fat comprises 10–80% of the fat contents.

Cheese is fresh or matured, hard or semi-hard product obtained by coagulating milk, skimmed milk, partially skimmed milk, cream, whey cream or buttermilk, separately or in combination and by partly draining the whey resulting from such coagulation. Processed cheese is not included.

Heat treated product obtained by partial elimination of water, from whole milk, semi-skimmed or skimmed milk only. Also includes evaporated milk (heat-treated) and concentrated milk with added sugar.

Milk product prepared in the form of milk fat emulsion obtained by separating non-fat part of the milk, where milk fat content is not lower than 10%.

Heat-treated whole milk, semi-skimmed milk and skimmed milk.

It does not contain any additives and is intended for consumption.

Amount of milk fat contained by the product.

Amount of milk proteins contained by the product.

Powdered dairy products: product obtained by eliminating water from cream, whole milk, semi-skimmed milk, skimmed milk, buttermilk and acidified milk.

Volume of skimmed milk in cream and butter manufacture process. It has been expressed as negative value.

Volume of skimmed milk used to manufacture the product, including losses arising during the manufacture process.

Volume of whole milk used to manufacture the product, including losses arising during the manufacture process.

Data availability

Dissemination format and Release Calendar

Theme Reference period Planned release datesort icon Remarks
Production of dairy products
  • April 2018
Production of dairy products
  • May 2018
Production of dairy products
  • June 2018
Production of dairy products
  • July 2018
Production of dairy products
  • July 2018

Theme Reference period Actual release datesort icon Remarks
Production of dairy products
  • March 2018
Production of dairy products
  • February 2018
Production of dairy products
  • January 2018
Production of dairy products
  • December 2017
Production of dairy products
  • November 2017


Data are collected using Statistical classification of economic activities (NACE Rev. 2).

A Classification Catalogue with classification codes and their explanations has been published on the CSB website.

Customised data sets

If you would like to obtain statistical data that are not available in publications or in the CSB online data base, please send us an information request:
 - postal mail: 1 Lāčplēša Street, Riga, Latvia, LV-1301;
 - e-mail: info [at] csb [dot] gov [dot] lv;
 - visiting Information centre.

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Data collection

Survey method and data source

Starting from 2013, monthly data are acquired by surveying enterprises, forming a threshold sample that ensures 95% of the total volume of dairy products manufactured a year before. Data are complied from the CSB monthly statistical report form 1-milk "Report on manufacture of dairy products". Till 2013, data were received from Latvian Dairy Committee.

Data are obtained conducting full-scope survey.

Annual data are collected from CSB annual statistical report form 1-r (milk) "Report on milk processing in 201_".

Information on milk production and fat and protein content in milk of the product produced in the report year is collected. The report includes only production which is final product. Final product does not include the amount of milk products which is further used in the manufacture of some other product.

Target population

Economically active enterprises the main economic activity of which is milk processing and manufacture of milk products (NACE Rev. 2, Section C, class 10.51 "Operation of dairies and cheese making").

Sample size


Year Sample size
2017 23
2016 23
2015 22
2014 23
2013 22
2012 24
2011 26
2010 27
2009 27
2008 27
2007 29
2006 26
2005 29

Data revision

Monthly data are revised after the compilation of data from the annual statistical report form 1-r (milk) "Report on milk processing in 201_".

Annual data may be corrected in 36 months after the reference year.

Data on 180th day after the reference period are considered to be provisional, while in 36 months – final, and they are not corrected.


Comparability over time

Data are available since 2005.

International comparability


The Statistical Office of the European Union (Eurostat) publishes information on milk and milk production in EU-28 and on every country separately on its home page. It can be found in section: Statistics/ Agriculture and fisheries/ Agriculture/ Database/ Agricultural production/ Milk and milk products.

Contact person on methodology

Name Surname Position Phone number Email
Anita Raubena Deputy Director of the Department +371 67366977 Anita [dot] Raubena [at] csb [dot] gov [dot] lv

Last update


Purchase prices and price indices of agricultural products

Explanation of symbols


Magnitude zero


Less than half of the unit employed


Data not available or too uncertain for presentation


Figure not applicable because column heading and stub line make entry impossible, absurd or meaningless


Data not released for confidentiality reasons

If data are absolute numbers


Magnitude zero