Utilization of Whole Milk for Cheese and Curd (kt) in Belgium

Utilization of whole milk for cheese and curd reached 509 kt in 2002 in Belgium, according to Eurostat. This is 8.81% less than in the previous year.

Historically, utilization of whole milk for cheese and curd in Belgium reached an all time high of 632 kt in 1997 and an all time low of 509 kt in 2002.