maitotuotanto

Maitotuotanto, or dairy production, refers to the agricultural practice of producing milk, primarily from dairy cattle. In Finland it is a significant farming activity, with most milk sold to processing companies through producer organizations and cooperatives.

Production relies on careful herd management, breeding, and feeding. Cattle are kept on forage-based diets—pasture in the season and silage or hay in winter—along with concentrates to support yield. Milking is typically performed twice daily, using manual, parlour, or robotic systems, with emphasis on udder health and welfare.

Raw milk is cooled immediately after milking and collected in refrigerated tankers for transport to dairy plants. Quality controls include somatic cell counts, bacterial counts, antibiotic residue testing, and strict traceability to ensure safety and market access.

At processing facilities, milk is pasteurized and homogenized, with cream separated and used in various products. Dairy products produced include fluid milk, cheese, butter, yogurt, and fermented dairy drinks. Product quality and labeling follow national and EU regulations regarding content, origin, and production methods.

Economics are shaped by milk prices, feed costs, and farm-level efficiency, with producer organizations coordinating marketing and supply. Policy instruments within the European Union influence quotas (historically) and subsidies, market stability, and rural development support through CAP programs.

Sustainability and animal welfare are increasingly integral, focusing on reducing greenhouse gas emissions, improving feed efficiency, nutrient management, water use, and welfare standards. Nordic producers often emphasize high product quality and traceability as part of sustainable dairy supply chains.