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

Source: Eurostat
Last Updated: March 21, 2017

Utilization of whole milk for cheese and curd reached 73.6 kt in 2015 in Slovenia, according to Eurostat. This is 9.83% less than in the previous year.

Historically, utilization of whole milk for cheese and curd in Slovenia reached an all time high of 132 kt in 2005 and an all time low of 73.6 kt in 2015.

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