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%).