Increase in Cow’s Milk in 2018, Thanks to Its Nutritional Value

Most of the foods we consume that are of animal origin, such as cow’s milk, beef, and eggs, provide us with a large number of high-quality proteins.

Dairy products rank first as the main food source of the highest biological value.

According to several reports from the dairy sector, dairy products contain all the essential amino acids that the body needs, which determines their high nutritional quality. The composition of dairy products is the secret to many of the many benefits that can be found thanks to their consumption. The protein presents numerous proven benefits for our health, as explained by the Pan-American Dairy Federation (Fepale).

Increase in Cow’s Milk in the European Union

Last year, 2017, the production of cow’s milk in the European Union (EU) increased by 1.8%, rising by 2.7 million tons compared to the previous year 2016. This helped reach 12.7 million tons, according to the latest report provided by the ‘Milk Market Observatory’ of the European Commission as reported by the Frisona Magazine.

This study also includes the annual percentage evolution of dairy product productions. The percentages that stand out the most for their increase are the rise in the production of whole milk powder (+2.8% annually), the production of cheese (+2%), condensed milk (+1.4%), and cream (+1.0%).

On the other hand, the productions that experienced a decrease are skimmed milk powder (-2.6%), liquid milk for consumption (-0.7%), and butter (-0.4%).

Regarding the total exports of the European Union (EU) during the year 2017, they increased by a total of 7%, surpassing the figures of the previous year, while the value of these exports increased by 18%.

Finally, it is worth noting the growth of more than 36% in skimmed milk powder, with Algeria being the country that requested the most demand for this product.