In July 2014, the total quantity of collected cow's milk was 2 351 547 kg, with average fat content 3.69%, proteines 3.19%.

Of the total entrance of milk in dairies, 32,67% manufactured as drinking milk, 33,26% in fermented milk products, while 2,91% was manufactured in cream.

Other quantites of milk collected were used for production of traditional butter, other yellow products and cow's cheese.

From the obtained products, in dairies biggest part of collected milk was used for preparation of femented milk product and cheese production exclusively from cows milk.

Release