The total quantity of collected cow's milk in January 2016 compared to January 2015, decreased by 1.6%. Compared to the monthly average in 2015, it purchased 11.8% less milk. 

 

The content of fat in January 2016 compared to January 2015 increased by 4.7%, while the protein content remained unchanged compared to the same period in 2015. Compared with the annual average content of milk fat increased by 5.8% and 1.8% protein.

 

In January 2016 compared to the same period in 2015, recorded an increase in production of buter cream 15.3%, cream 49%, the other yellow-fatty products to 120% and cheese by 32.4% and reduced production of drinking milk by 35%, and fermented dairy products by 2.2%. 

 

Compared with the previous month, purchased milk decreased by 8.2%, while the content of milk fat increased by 5.9%. Also, there was a proportioning lower production and drinking milk (22.3%), cream (3.9%), fermented products (by 7.1%), cream (0.3%), and cheese (4.5%). Increased production of other yellow products was observed compared to the previous reporting month. 

 

When compared to the monthly average in 2015 produced less drinking milk (34.3%), cream (8.2%) and fermented dairy products (17.3), while the increased production of cream (13.4%), other yellow-fatty products (21.4%), and cheese by 15.3%.