The main reason for these changes is the changing proportions between individual dairy products: less concentrated and more liquid whey was produced, while the share of fresh cheese also increased.
Razlog za spremembe so predvsem spremenjena razmerja med posameznimi mlečnimi izdelki: proizvajalo se je npr. manj zgoščene sirotke in več tekoče, pri sirih pa se je povečal delež svežih sirov.