lattierocaseari

Lattieriocaseari, often written lattiero-caseario, is the Italian term for the dairy sector, encompassing the entire chain from milk production to the processing, packaging, and distribution of dairy products. The word combines lattiero, from latte (milk), and caseario, relating to dairy products such as cheese. The term is used to refer both to the industry as a whole and to activities and products within it.

Scope and activities: The sector includes dairy farms that produce raw milk, milk collection and transport, dairy plants and cheese dairies, and downstream operations such as processing, aging, packaging, quality control, and distribution. Cooperatives, processors, and retailers are key participants.

Products: Primary outputs include fresh milk, cream, butter, yogurt, and ice cream, as well as a wide range of cheeses (including protected designation of origin and protected geographical indication varieties). Whey and other by-products are often valorized in ingredient markets.

Regulation and quality: Dairy activities are governed by food safety, animal health, and labeling regulations at national and EU levels. Quality schemes, traceability, hygiene standards, and animal welfare considerations influence production and marketing.

Trends: The lattiero-caseari sector faces challenges and modernization pressures, such as consolidation of farms and plants, investment in cold chain logistics, sustainability initiatives, climate considerations, and competition from plant-based alternatives. Regional specializations and traditional products remain important in many markets.