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

The total quantity of collected cow's milk in April 2016 compared to April 2015, increased by 1.4%. Compared to the monthly average in 2015, it purchased 3% less milk.

The content of fat in April 2016 compared to April 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 4.2% and protein by 3.7%.

In April 2016 compared to the same period in 2015, recorded an increase in production of buter cream 3.9%, cream (traditional cream) 13.8% and cheese by 43.2% and reduced production of drinking milk by 53.1%, fermented dairy products by 2.3% and the other yellow-fatty products to 53.6% .

Compared with the previous month, purchased milk increased by 2%, while the content of milk fat decreased by 1% and protein by 0.3%. Also, there was a proportioning biger production of fermented products (by 9.3%) and other yellow products (by 42.6%). While the less production was of drinking milk (19.7%), cream (17%), cream (traditional cream11.3%), and cheese (4%) compared to the previous reporting month.

When compared to the monthly average in 2015 produced less drinking milk (49.4%), cream (3.4%), fermented dairy products (4%), cream (traditional cream 10.8%) and other yellow-fatty products (40.9%), while the increased production of cheese ( by 21.8%).