Purchase and use of milk
Statistical activity code: 21206
Volume and price of purchased milk, volume of milk of elite grade, high grade and first grade; fat and protein content; produced milk products
Whole milk, skimmed milk and milk fat used as input
Estonian Classification of Economic Activities (EMTAK 2008) based on NACE Rev. 2
Combined Nomenclature (CN)
First buyers of milk directly from Estonian agricultural producers and milk processing establishments approved by the Veterinary and Food Board.
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 engages in an agricultural activity.
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, incl fresh cheese.
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), cottage 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.
Enterprise – an enterprise consists of one or more companies (public limited company, private limited company, limited partnership, general partnership, commercial association) or branches of foreign companies or sole proprietors.
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 in Estonian dairies for the manufacture of other milk products are not taken into account. The volume of milk and skimmed milk used as raw material in the production of milk products is estimated based on the milk fat and protein content in the product.
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 treatment at a high temperature for a short time (71.7°C for at least 15 seconds or any equivalent combination) or by pasteurization process (using different time and temperature combinations to obtain an equivalent effect).
Purchase – milk purchased from Estonian agricultural producers. The value of purchased milk is expressed in purchase price, excl. value-added tax and transportation costs.
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%.
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'.
Semi-skimmed milk – milk which has been subject to heat treatment and with fat content over 0.5% and less than 3.5%.
Skimmed milk – milk which has been subject to heat treatment and with fat content 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 with fat content naturally at least 3.5%.
First buyers of milk directly from Estonian agricultural producers and milk processing establishments approved by the Veterinary and Food Board
List of buyers from the Estonian Agricultural Registers and Information Board and list of approved milk processing establishments from the Veterinary and Food Board
Estonia as a whole
DIRECTLY APPLICABLE LEGAL ACTS
Council Directive 96/16/EC of 19 March 1996 on statistical surveys of milk and milk products
Directive 2003/107/EC of the European Parliament and of the Council of 5 December 2003 amending Council Directive 96/16/EC on statistical surveys of milk and milk products
OTHER LEGAL ACTS
97/80/EC: Commission Decision of 18 December 1996 laying down provisions for the implementation of Council Directive 96/16/EC on statistical surveys of milk and milk products
The dissemination of data collected for the purpose of producing official statistics is guided by the requirements provided for in § 32, § 34, § 35, § 38 of the Official Statistics Act.
The treatment of confidential data is regulated by the Procedure for Protection of Data Collected and Processed by Statistics Estonia: http://www.stat.ee/66485.
Notifications about the dissemination of statistics are published in the release calendar, which is available on the website. Every year on 1 October, the release times of the statistical database, news releases, main indicators by IMF SDDS and publications for the following year are announced in the release calendar (in the case of publications – the release month).
All users have been granted equal access to official statistics: dissemination dates of official statistics are announced in advance and no user category (incl. Eurostat, state authorities and mass media) is provided access to official statistics before other users. Official statistics are first published in the statistical database. If there is also a news release, it is published simultaneously with data in the statistical database. Official statistics are available on the website at 8:00 a.m. on the date announced in the release calendar.
Data are published in the statistical database at http://pub.stat.ee under the subject area “Economy / Agriculture / Agricultural production / Livestock production” in the following tables:
AG178: Purchase of milk and production of milk products
AG18: Purchase of milk (months)
AG19: Production of milk products (months)
The dissemination of data collected for the purpose of producing official statistics is guided by the requirements provided for in § 33, § 34, § 35, § 36, § 38 of the Official Statistics Act. Access to microdata and anonymisation of microdata are regulated by Statistics Estonia’s procedure for dissemination of confidential data for scientific purposes: http://www.stat.ee/dokumendid/51669.
Data serve as input for statistical activities 21207 “Economic accounts for agriculture” and 21213 “Supply balance sheets of agricultural products”.
Council Directive 96/16/EC on statistical surveys of milk and milk products
Commission Decision 97/80/EC laying down provisions for the implementation of Council Directive 96/16/EC on statistical surveys of milk and milk products
Quality report submitted to Eurostat in accordance with Council Directive 96/16/EC
To assure the quality of processes and products, Statistics Estonia applies the EFQM Excellence Model, the European Statistics Code of Practice and the Quality Assurance Framework of the European Statistical System (ESS QAF). Statistics Estonia is also guided by the requirements in § 7. “Principles and quality criteria of producing official statistics” of the Official Statistics Act.
Statistics Estonia performs all statistical activities according to an international model (Generic Statistical Business Process Model – GSBPM). According to the GSBPM, the final phase of statistical activities is overall evaluation using information gathered in each phase or sub-process; this information can take many forms, including feedback from users, process metadata, system metrics and suggestions from employees. This information is used to prepare the evaluation report which outlines all the quality problems related to the specific statistical activity and serves as input for improvement actions.
Ministry of Rural Affairs
Users’ suggestions and information about taking these into account are available on the website of Statistics Estonia at http://www.stat.ee/statistikatood.
Since 1996, Statistics Estonia has conducted reputation and user satisfaction surveys.
All results are available on the website at http://www.stat.ee/user-surveys.
Methodology and organisation are in compliance with Council Directive 96/16/EC.
The data are comparable with the data of other European Union countries because common methods are used.
The data are comparable over time.
The data are closely related to other agricultural statistics. Cross-domain coherence is ensured by using the same indicators from different sources. The data of milk production and milk buying-in prices serve as input for economic accounts for agriculture and the data of the production of milk products for supply balance sheets of agricultural products. Input data are received from the Agricultural Registers and Information Board (ARIB) and foreign trade statistics. Milk statistics also cover the data of agricultural small units.
Internal coherence of data is ensured by using common methodology in data collection as well as data aggregation. Higher-level aggregate data are calculated based on detailed data according to pre-defined procedures.
The data revision policy and notification of corrections are described in the section Principles of dissemination of official statistics of the website of Statistics Estonia.
The published data may be revised if the methodology is modified, errors are discovered, new or better data become available or when the data for the following month are available.
Only a few indicators of previous periods are revised.
Total population is 33 objects. All objects are observed.
The data about the purchase of milk are received from the Agricultural Registers and Information Board.
DATA FROM OTHER STATISTICAL ACTIVITIES
Data from statistical activity 21203 “Livestock farming and meat production” and 22303 “Foreign trade” are used.
Data are collected and the submission of questionnaires is monitored through eSTAT (the web channel for electronic data submission). The questionnaires have been designed for independent completion in eSTAT and include instructions and controls. The questionnaires and information about data submission are available on the website of Statistics Estonia in the section Questionnaires.
Data are collected with the official statistics monthly questionnaire “Purchase of milk and production of milk products” and annual questionnaire “Milk products”.
Data from the Agricultural Registers and Information Board are received by e-mail.
Arithmetic and qualitative controls are used in the validation process, including comparison with the data of previous periods or other surveys and with administrative data sources.
In the case of missing or unreliable data, estimate imputation based on established regulations will be used.
Variables and statistical units which were not collected but which are necessary for producing the output will be calculated. New variables are calculated by applying arithmetic conversion to already existing variables. This may be done repeatedly, the derived variable may, in turn, be based on previously derived new variables.
Microdata are aggregated to the level necessary for analysis. This includes aggregating the data according to the classification, and calculating various statistical measures, e.g. average, median, dispersion, etc.
The collected data are converted into statistical output. This includes calculating additional indicators.