Information last updated: 16.11.2012	Definitions Methodology Periodicity and release calendar Dissemination Contact person on methodology Links to this theme
	Definitions		To the top of the document
Drinking milk	Heat-treated whole milk, semi-skimmed milk and skimmed milk. It does not contain any additives and is intended for consumption.
Cream	Milk product prepared in the form of milk fat emulsion that is obtained by separating non-fat part of the milk, and in which milk fat content is not lower than 10%.
Acidified milk	Milk product with or without additives with acid level of between 3.8 and 5.5 (yoghurt, kephir, sour milk, buttermilk, etc.).
Condensed milk	Heat-treated product that is obtained partially separating water from whole milk, partially skimmed milk or low-fat milk.
Powdered milk products	Powdered milk products are obtained by evaporating water from cream, whole milk, partially skimmed milk, skimmed milk or whey.
Butter and other yellow fat products	Includes butter, melted butter and butter oil, and other yellow fat products, which are expressed in butter equivalent, with content of milk fats which equals 82% of product’s weight. In butter content of milk fats comprises 80% to 90% of product’s weight. In melted butter content of milk fats exceeds 85% of product’s weight. Butter oil is a product which can be obtained from milk, cream or butter in the result of such processes where water and fat-free basis is removed, and where minimal contents of milk fats is 99.3% of total weight and total water contents is 0.5% of total weight. Other products on the basis of yellow fats include butter with low milk fats content (>80% of product’s weight), and fats which contain vegetable fats or fats from animal products, but where content of milk fats is 10% -80% of fat contents.
Cheese	Cheese is fresh or matured, hard or semi-hard product that is obtained by jellying milk, skimmed milk, partially skimmed milk, cream, cream whey or buttermilk, separately or in combination, partially pouring off whey arising in the result of jellying. Cheese is produced from cow milk. The data include volume of cheese used to produce cheese spread. The cheese spread is not included.
	Methodology		To the top of the document
Source of data	Provisional information of the Latvian Central Dairy Association.
Coverage	Sample survey of Latvian milk processing enterprises whose main activity or secondary activity complies with class 1051 of NACE Rev. 2.
Sample size	18 enterprises covering 90% of average annual volume of processed milk.
Data adjustment	Data are revised after the compilation of annual report “Report on milk processing” data. Data adjustment is possible within the last three years.
	Periodicity and release calendar		To the top of the document
Annual data	Are not published.
Quarterly data	Are not published.
Monthly data	Monthly data are published on 45^th day after the end of reference period.
	Dissemination		To the top of the document
On the Internet	In the database	Key indicators
	Ö		Monthly data
Press releases	Press release on this subject is not published. Press releases calendar.
Publications	Publications on this theme are not being prepared. You can purchase publications in the Information Centre or subscribe and receive them by mail and/or e-mail after registration on the Web Page of the CSB. To see the Catalogue of Statistical Publications and prices, as well as to purchase the publications see section Subscribe to publications. Here you may download informative leaflets in English published by the CSB of Latvia free of charge.
	Tailor made data sets		To the top of the document
	If you cannot find the necessary information on the Internet or in the publications, the CSB will prepare tailor made data set according to your request using the databases at its disposal. More information on how to prepare a request for tailor made information. Pricelist of chargeable services.
	Contact person on methodology		To the top of the document
Industry	Ramona Skakunova, Head of the Industrial Statistics Section, tel. (+371) 67366953, ramona.skakunova@csb.gov.lv
	Links to this theme		To the top of the document
Eurostat	The Statistical Office of the European Union (Eurostat) publishes information on milk and milk production in EU-27 and on every country separately on its home page. It can be found in section: Agriculture/ Agricultural products/ Milk and milk products: http://epp.eurostat.ec.europa.eu/