Entrance of row cow’s milk and obtained products into the dairies in March 2016

 The total quantity of collected cow's milk in March 2016 compared to March 2015, increased by 1.2%. Compared to the monthly average in 2015, it purchased 5% less milk.

The content of fat in March 2016 compared to March 2015 increased by 3.4%, while the protein by 2.8% compared to the same period in 2015. Compared with the annual average content of milk fat increased by 5.3% and protein by 4%.
In March 2016 compared to the same period in 2015, recorded an increase in production of buter cream 23.5%, cream (traditional cream) 33.8% and cheese by 43.2% and reduced production of drinking milk by 37%, fermented dairy products by 13.7% and the other yellow-fatty products to 65.4% .
Compared with the previous month, purchased milk increased by 3.5%, while the content of milk fat decreased by 0.8% and protein by 0.9%. Also, there was a proportioning biger production of cream (4.9%) and fermented products (by 2.8%). While the less production was of drinking milk (13.4%), cream (traditional cream 20%), other yellow products (by 65.8%) and cheese (9.8%) compared to the previous reporting month.
When compared to the monthly average in 2015 produced less drinking milk (37%), and fermented dairy products (12.2%) and other yellow-fatty products (58.6%), while the increased production of cream (traditional cream 0.5%), cream (16.7%) and cheese ( by 13.8%).