Summary of the week 12 (dairy)

7 min reading
Dairy Newsletter
Table of contents
This is our summary of the week 12 on the European dairy market divided into 4 main categories.



SMP stabilized on the level from the previous week. It won’t probably go up any time soon, but surely it won’t drop. There were a few brave ones that tried to negotiate, but they misfired. The demand is still there, but also the supply is not diminishing neither. There is plenty of concentrate to dry, so it seems like we are stuck at this level.

FCMP was steadfast. Mediocre interest, yet there are no changes on the horizon. Whey keeps its high ground. The appetite is significant, both from and outside Europe. The price is well established and should not go down any time soon.


After last week’s adjustments, hard type cheese price eased a bit. Deals were closed across Europe with those bids. Before Easter, we noticed interest in Cagliata and Mozzarella. However, the commotion is stable.


Butter noted a retracement last week. The low amount of spot buyers caused a brief price decline. In general, just before Easter there is almost no movement. On the other hand, the interest for April is substantial, which may cause increases in the near future.

We have to take into consideration the unremitting demand for European butter from export destinations. Furthermore, the upcoming season is the season of fresh food frequently eaten with cream, which will also play a role in the price rally.


Liquids are flowing briskly. Next week, next adjustment in cream price. Most likely that the availability of this product might be bigger just before the holidays. This might cause fluctuation, but the price should settle after celebrations.

SMC price reached a plateau. The quantities of SWC are satisfying and thus quotations are a bit lower. The milky season is starting, and we can already see a slump in raw milk price.
Learn about Mozzarella
3700 EUR

Technical aspects

Mozzarella is a fresh, rennet cheese that traditionally comes from southern Italy and has a sweet, mild flavor. The texture of the cheese can be described as firm, with a smooth surface and a white to ivory color. Mozzarella is made from pasteurized cow’s milk. Its production begins with the pasteurization of the milk and the addition of starter cultures to produce a cheese coagulant. Later, the whey is separated and drained. The resulting curd is molded, ground, treated with hot water and salted.

Mozzarella is characterized by its excellent elasticity and melting properties. The ideal ratio of proteins and fats allows it to melt gently without crystallization. It is also used to make products more appealing and give them a mild flavor. It also gives them a high nutritional value, as it has a high content of protein, calcium, zinc and vitamins A and B12. In addition it has a high elasticity and gives viscosity to the products. Mozzarella cheese is also characterized by its high moisture and lactose content, which makes it suitable for making products where the Maillard reaction is desirable.

Mozzarella cheese supplied by Foodcom S.A. has a fat content of 40% in dry matter (40% FDM).


Mozzarella has many functional properties that are ideal for food applications, such as fast melting and easy shredding. These properties make Mozzarella an extremely versatile product and ideal as an ingredient for pizzas, salads, prepared dishes, lasagna, soups and sauces. It is often used to make traditional Italian pasta such as ravioli and tortellini, giving them a unique flavor and texture.

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