Summary of the week 6

6 min de lectura
Dairy Newsletter
This is our summary of the week 6 on the European dairy market divided into 4 main categories.



As expected, Algeria has announced the tender for SMP. Many people believe – or want to believe that this event will slightly raise the price of the product. Now, depending on the collection period and the origin of the raw material, SMP ranges from 2.34 to 2.41 EUR / kg EXW EU. During Tomorrow’s GDT, we expect the price to increase slightly or remain at a similar level. The average asking price for SMP futures is around 2,408 EUR/MT EXW. SMP feed prices slightly up. Permeate and lactose is in demand – mainly from China. We will see how it will look like in upcoming weeks as the New Year festive time might stop (temporarily?) the intake. The price of whey is still building – some producers offer SWP already around 950 EUR/MT with export papers. We will see how it will turn out after Chinese New Year. Many more inquiries on WPC last week, both regular and instant. The producers expect the price to reach 5,000 EUR/MT EXW. Buyers are getting used to it. Whole milk powder continues to grow mainly due to high milk prices in China. According to estimates, prices should remain more or less stable in the near future. Keep in mind that Gulfood is taking place next week – how will it influence the market?


Another week with an increase in cheese prices. Gouda DE/NL is offered at around 3 EUR/kg, but transactions are made at 2.95 EUR/kg. Polish prices on Gouda 45 are reaching 3.00 EUR/kg EXW PL. 3 kg loafs are 10 cents higher (3.10 EUR/kg). The production of cheese is getting more active and more SMC is seen on the market. Mozzarella is holding strong. It’s hard to find offers below 2.70 EUR/kg EXW. Buyers have finally agreed with increases in Cagliata – prices reached 3,100 EUR/MT DAP Southern Europe. This translates to 2,900 EUR/kg in Central/Western Europe.


In Germany, the pandemic increased sales of butter by 8%. Prices went up, yet transactions are not made at these levels yet. Buyers do not accept offers at 3.60 EUR/kg and above. However, finding good products below this point is not easy. Producers plan to elevate the price of butter cubes in the upcoming weeks. There is an increasing demand for AMF – is it a consequence of Brexit and diminished amounts imported from the UK? Whey butter is being looked for.


Cold weather keeps the milk collection low, yet the liquids stay stable. Cream adjusted from last week’s increases. Prices available around 4.20 – 4.25 EUR/kg EXW. Skim milk offered in the area of ​​0.185 – 0.195 EUR/kg EXW depending on the origin of the raw material. SMC is offered at 2.28 – 2.32 EUR/kg has no interconnection with the price of powders. Interestingly, in Germany in December 2020 there was the largest increase in retail milk purchases – 6.9%, which was the largest difference since March 2020 when people were buying stocks before the first lockdown. Moreover, organic milk consumption rose by 17.6%.
Más información «Mozzarella»
3700 EUR

Aspectos técnicos

La Mozzarella es un queso fresco, de cuajo, tradicionalmente originario del sur de Italia y de sabor dulce y suave. La textura del queso puede describirse como firme, con una superficie lisa y un color entre blanco y marfil. La Mozzarella se elabora con leche de vaca pasteurizada. Su producción comienza con la pasteurización de la leche y la adición de cultivos iniciadores para producir un coagulante de caseína. Posteriormente, se separa el suero y se escurre. La cuajada resultante se moldea, se tritura, se trata con agua caliente y se sala.

La Mozzarella se caracteriza por su excelente elasticidad y propiedades fundentes. La proporción ideal de proteínas y grasas permite una fusión suave sin cristalización. También se utiliza para hacer más apetitosos los productos y darles un sabor suave. También les aporta valor nutritivo, ya que tiene altos niveles de proteínas, calcio, zinc y vitaminas A y B12. Además, tiene una gran elasticidad y añade viscosidad a los productos. El queso mozzarella también se caracteriza por su alto contenido en humedad y lactosa, lo que lo hace idóneo para su uso en la elaboración de productos en los que se desea la reacción de Maillard.

El queso Mozzarella suministrado por Foodcom S.A. tiene un contenido de grasa en materia seca del 40% (40% FDM).


La Mozzarella tiene muchas propiedades funcionales ideales para aplicaciones alimentarias, como fundirse rápidamente y desmenuzarse con facilidad. Estas características hacen de la Mozzarella un producto extremadamente versátil e ideal como ingrediente en pizzas, ensaladas, platos preparados, lasañas, sopas y salsas. A menudo se utiliza en la producción de pasta tradicional italiana, como ravioli y tortellini, para darles un sabor y una textura únicos.

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