CECAEN Rev 3
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Sections Correlation Guide About the Project Contact
Group 105

Manufacture of dairy products

This category covers the processing of raw milk into dairy products and cheeses. From simple pasteurization to aged cheeses, it includes the entire range of transforming milk into widely consumed food products.

Included Activities & Applicability

  • ✅ Manufacture of pasteurized
  • ✅ sterilized
  • ✅ homogenized liquid milk Manufacture of milk-based drinks Manufacture of cream Manufacture of butter Manufacture of yogurt Manufacture of cheese Manufacture of curd and fresh cheese Manufacture of whey Manufacture of lactose Manufacture of ice cream (from milk)

Excluded Activities & Restrictions

  • ❌ Wholesale or retail trade of dairy products (divisions 46
  • ❌ 47) Production of raw milk (code 0141) Manufacture of soy products (code 1083) Manufacture of margarine (code 1041) Activities of restaurants and other food service activities (division 56)

Subordinate Structure

1051 Manufacture of dairy products and cheese
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1052 Manufacture of ice cream
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Detailed Analysis & Commercial Insights

Manufacture of dairy products and cheeses, classified at the macroeconomic level under CAEN 105, represents an essential link in the Romanian food industry.

This transforms the raw material – raw milk – into a wide variety of value-added products: drinking milk, cream, butter, yogurt, fresh and aged cheeses, whey, or ice cream. The sector is strategic for the country's food security and significantly contributes to the gross domestic product through exports and job creation, especially in rural areas with livestock traditions.

In recent decades, the dairy industry in Romania has undergone profound transformations, from cooperative exploitation to modern processing in European-certified factories. Intense competition from imported products, fluctuations in milk prices, and increasingly stringent food safety and animal welfare requirements have forced producers to invest in technology, automation, and diversification. However, this evolution has also brought challenges: dependence on domestic raw materials that do not always meet quality demand, the need to access European funds for modernization, and adaptation to new consumption trends – low-fat, lactose-free, organic, or functional-added dairy products.

Entrepreneurs operating in the CAEN 105 sphere face relatively low profit margins, pressure from large retail chains, and logistical bottlenecks, but they have the opportunity to develop strong regional brands and leverage gastronomic tourism. As Romanian consumers become more attentive to origin and quality, authentic stories of traditional cheeses and fresh milk can provide a real competitive advantage. To survive and thrive, producers must optimize their supply chain, invest in digital marketing, and collaborate with local farms to ensure traceability and sustainability. In the long term, innovation in assortments and eco-friendly packaging will make the difference in an increasingly sophisticated market. With a well-thought-out strategy and institutional support, the manufacture of dairy products can remain a pillar of the rural economy and a source of national pride.