The total quantity of collected cow's milk in February 2016 compared to February 2015, increased by 8.1%. Compared to the monthly average in 2015, it purchased 8.2% less milk.

 

The content of fat in February 2016 compared to February 2015 increased by 7.2%, while the protein increased by 4.7% compared to the same period in 2015. Compared with the annual average content of milk fat increased by 6.1% and protein inceased by 5%.

 

In February 2016 compared to the same period in 2015, recorded an increase in production of buter cream 34.6%, cream 110.9% and cheese by 60.1% and reduced production of drinking milk by 18.7%, fermented dairy products by 6.2% and the other yellow-fatty products to 46.4% .

 

Compared with the previous month, purchased milk increased by 4.1%, while the content of milk fat increased by 0.2% and protein inceased by 3%. Also, there was a higher production of drinking milk (10.9%), cream (21.1%), fermented products (by 3.2%), cream (10.8%), and cheese (9.4%). Production of other yellow products was decreased by 0.3% observed compared to the previous reporting month.

 

When compared to the monthly average in 2015 produced less drinking milk (27.2%), and fermented dairy products (14.6%), while the increased production of cream (traditional cream 25.6%), cream (11.2%) other yellow-fatty products (21.1%), and cheese ( by 26.2%).