EU-28: Milkfat supply
This page contains a chart showing the EU-28 deliveries’ milkfat monthly changes, in comparison with the butter price development.
Milkfat changes, converted into butter equivalent 82% fat, are calculated on the rolling year: for each month, the milkfat production is added to the production of the previous 11 months. With this method is always considered the total production in a 12-months time window, so it is possible to identify the trend without the effect of seasonality.
The chart below shows the three-year trend of the fat component in the EU-28 milk, while the table summarizes the average monthly prices of Butter.
It is also possible to consult the monthly variations of the milkfat and a summary table of the last 12 months with the conversion into butter equivalent.
The conclusive visualization allows you to follow the use of milkfat in the manufactured products.
Updates are detected twice a day. Last Update: June 18th, 2019, h: 12.00
Average Monthly prices of Butter
|2004||2009||2014||2015||2016||2017||2018||2019||% on prev. month||% on 2018|
Regulation (EU) No 2017/1185 Article 11
1) change from the same period of previous year , except for years 2009, 2014, where the change is from the same period 5 years ago
|= min price|
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|EU-28: Fat content in EU milk deliveries|
|('000) Tons||Apr '16 - Mar '17||Apr '17 - Mar '18||Apr '18 - Mar '19|
|± Butter Equivalent||-48||+193||-2|
% fat content of the dairy products:
|DRINKING MILK:||2.65%||[assuming that 50% of drinking milk is whole milk (3.6% fat), 50% is semi-skimmed milk (1.7% fat)]|
|CHEESE AND OTHERS:||Since there are different types, the fat for cheese and others is calculated by subtracting the total fat used in the production of the other dairy products from the total fat in the milk delivered.|
The calculation of the milkfat is obtained by multiplying the monthly % of fat in milk (pcfatpm) by the monthly milk deliveries (Deliveriespm) of each EU-28 country (p).
Sources for Milk Deliveries, % fat content in milk deliveries and production of dairy products: Eurostat, BLE, FEGA, AHDB, AGEA
Sources for % fat content of the dairy products: IDF, milkingredients.ca, FAO, The Dairy Council (UK)