The total quantity of purchased cow's milk in January 2017 compared to January 2016, decreased by 4.5%. Compared to the monthly average in 2016 it purchased 13.9% less milk.

The content of fat in January 2017 compared to January 2016 decreased by 5.9%, while the protein is the same. Compared with the annual average content of milk fat decreased by 4.4% and protein decreased by 0.3%.

 

In January 2017 compared to the same period in 2016 recorded an increase fermented dairy products by 2.1%, and reduced production of drinking milk by 24.8%, buter cream 2.2%, traditional cream 19.2%, production of other yellow products 64.4% and production of cheese by 7.1%.

 

Compared with the previous month, purchased milk decreased by 11.2%, the content of milk fat decreased by 2.2% while protein is the same. Bigger production was of other yellow products (0.3%) Less production was of drinking milk (1.9%), cream (2.5%), fermented products (by 2.9%), cream (traditional cream 2.8%) and cheese (14.1%).

 

Compared to the monthly average realized in 2016 with January 2017 was less production of drinking milk (6.8), cream (by 17.7%), fermented dairy products (by 16.1%), cream (traditional cream 16.1%) andproduction of other yellow products (42.2%), and production of cheese (by 19%).