Whey production refers to the total quantity of whey generated during the processing of milk into cheese, casein, yogurt, and other dairy products over a specified period, typically measured in metric tonnes.
Switzerland Whey Production was 73.35 Thousand Tonnes in 2023, up 3.9% on 2022. Switzerland’s whey production sector is supported by its globally recognized dairy industry, traditional cheese manufacturing, and strong reputation for high-quality dairy products. During the 2015–2023 period, Swiss whey production was influenced by changes in cheese production volumes and dairy processing activities.
Switzerland Whey Production moved from 97.00 Thousand Tonnes in 2015 to 73.35 Thousand Tonnes in 2023 (−24.4%), an average of −3.4% a year. The series high was 97.00 Thousand Tonnes in 2015 and the low 58.00 Thousand Tonnes in 2018.
The gap between the series high (2015) and low (2018) is 39.00 Thousand Tonnes. The sharpest single-year move was +29.7% in 2020.
Among the 23 countries in this dataset, Switzerland ranks 10 for 2023, behind U.S. (654.3 Thousand Tonnes) and France (420.7 Thousand Tonnes). It accounts for 2.2% of the global total in 2023.
Full series
Complete annual series with year-on-year change. Values are reported in Thousand Tonnes.
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| Year | Thousand Tonnes | Change vs prior year |
|---|---|---|
| 2023 | 73.35 | +3.9% |
| 2022 | 70.59 | −7.4% |
| 2021 | 76.20 | −2.1% |
| 2020 | 77.82 | +29.7% |
| 2019 | 60.00 | +3.4% |
| 2018 Trough | 58.00 | −29.3% |
| 2017 | 82.00 | −1.2% |
| 2016 | 83.00 | −14.4% |
| 2015Peak | 97.00 | — |
Regional context
Whey Production by country, 2023, Thousand Tonnes. Switzerland is highlighted.
Data definition
Whey Production — Whey production refers to the total quantity of whey generated during the processing of milk into cheese, casein, yogurt, and other dairy products over a specified period, typically measured in metric tonnes. Whey is the liquid by-product remaining after milk has been curdled and strained and contains proteins, lactose, minerals, and water. This indicator measures the volume of whey produced by the dairy industry before it undergoes further processing into products such as whey protein concentrate (WPC), whey protein isolate (WPI), whey powder, lactose, or other dairy ingredients. It serves as an important indicator of dairy processing activity and the availability of whey as a raw material for food, beverage, nutrition, and animal feed industries.
The whey production indicator includes the total annual volume of whey produced from the processing of milk obtained from cows, buffaloes, goats, sheep, and other dairy animals. It covers both sweet whey and acid whey generated during the manufacture of cheese, casein, yogurt, and similar dairy products. The indicator also includes whey intended for further processing into whey powder, whey protein concentrates, whey protein isolates, lactose, demineralized whey, and other value-added dairy ingredients, regardless of whether the output is used domestically, exported, or supplied for industrial or animal feed applications. Production figures are generally compiled from official agricultural and dairy industry statistics.
The whey production indicator excludes raw milk production and the production volumes of finished dairy products such as cheese, butter, yogurt, cream, skim milk powder, whole milk powder, and casein. It also excludes production data for processed whey derivatives, including whey protein concentrate, whey protein isolate, lactose, and whey powder, when these are reported separately from raw whey production. In addition, the indicator does not include imports, exports, inventories, retail sales, market prices, consumption data, production capacity, or experimental and non-commercial whey production that falls outside official agricultural and dairy production statistics.
Whey Production — Whey production refers to the total quantity of whey generated during the processing of milk into cheese, casein, yogurt, and other dairy products over a specified period, typically measured in metric tonnes. Whey is the liquid by-product remaining after milk has been curdled and strained and contains proteins, lactose, minerals, and water. This indicator measures the volume of whey produced by the dairy industry before it undergoes further processing into products such as whey protein concentrate (WPC), whey protein isolate (WPI), whey powder, lactose, or other dairy ingredients. It serves as an important indicator of dairy processing activity and the availability of whey as a raw material for food, beverage, nutrition, and animal feed industries.
According to the provided macro indicator data, Switzerland recorded whey production figures that reflect the country’s position as a specialized dairy producer. The industry benefits significantly from cheese manufacturing, as whey is generated as a major by-product during the production of various cheese varieties. Switzerland has a well-established dairy value chain with advanced processing facilities, efficient milk collection systems, and strong emphasis on premium dairy products. Whey produced in the country is increasingly utilized for value-added applications such as whey protein ingredients, nutritional supplements, functional foods, and specialized dairy formulations. The Swiss dairy sector focuses on quality, sustainability, and innovation, which supports efficient utilization of whey resources. Although Switzerland’s whey production volume is smaller compared with larger European producers such as Germany and France, the country maintains an important role due to its focus on high-value dairy products rather than large-scale commodity production. The increasing global demand for protein-rich ingredients has encouraged Swiss dairy processors to improve whey recovery and processing technologies. Additionally, sustainable practices and circular economy approaches have become important drivers, helping producers maximize the economic value of dairy by-products. Overall, Switzerland’s whey industry demonstrates stability and resilience, supported by strong dairy traditions, technological advancement, and demand for premium-quality dairy ingredients. The future growth potential of the sector depends on continued innovation, expansion of value-added whey applications, and adaptation to changing consumer preferences toward nutritious and sustainable food products.
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Whey production refers to the total quantity of whey generated during the processing of milk into cheese, casein, yogurt, and other dairy products over a specified period, typically measured in metric tonnes. Whey is the liquid by-product remaining after milk has been curdled and strained and contains proteins, lactose, minerals, and water. This indicator measures the volume of whey produced by the dairy industry before it undergoes further processing into products such as whey protein concentrate (WPC), whey protein isolate (WPI), whey powder, lactose, or other dairy ingredients. It serves as an important indicator of dairy processing activity and the availability of whey as a raw material for food, beverage, nutrition, and animal feed industries.
Switzerland Whey Production was 73.35 Thousand Tonnes in 2023, up 3.9% on 2022.
Switzerland Whey Production moved from 97.00 Thousand Tonnes in 2015 to 73.35 Thousand Tonnes in 2023 (−24.4%), an average of −3.4% a year. The series high was 97.00 Thousand Tonnes in 2015 and the low 58.00 Thousand Tonnes in 2018.
The highest value was 97.00 Thousand Tonnes in 2015 and the lowest was 58.00 Thousand Tonnes in 2018.
Included: The whey production indicator includes the total annual volume of whey produced from the processing of milk obtained from cows, buffaloes, goats, sheep, and other dairy animals. It covers both sweet whey and acid whey generated during the manufacture of cheese, casein, yogurt, and similar dairy products. The indicator also includes whey intended for further processing into whey powder, whey protein concentrates, whey protein isolates, lactose, demineralized whey, and other value-added dairy ingredients, regardless of whether the output is used domestically, exported, or supplied for industrial or animal feed applications. Production figures are generally compiled from official agricultural and dairy industry statistics. Excluded: The whey production indicator excludes raw milk production and the production volumes of finished dairy products such as cheese, butter, yogurt, cream, skim milk powder, whole milk powder, and casein. It also excludes production data for processed whey derivatives, including whey protein concentrate, whey protein isolate, lactose, and whey powder, when these are reported separately from raw whey production. In addition, the indicator does not include imports, exports, inventories, retail sales, market prices, consumption data, production capacity, or experimental and non-commercial whey production that falls outside official agricultural and dairy production statistics.
The series is sourced from Our World in Data (https://ourworldindata.org/explorers/global-food?tab=table&overlay=download-data&Food=Whey&Metric=Production&Per+capita=false&country=USA~DEU~FRA~GBR~BRA~ZAF%3BhideControls). It covers 2015–2023 and is reported in Thousand Tonnes.
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