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1. Wholesale milk purchasing
The largest portion of the milk cattle stock, and therefore the offerings of raw milk lie in the hands of a large number of small producers. This fragmentation of the market makes supplies of milk unstable; which is most focused on the larger industrial dairies, whose large production capacities demand continuous and reliable sources of milk as their basic raw commodity.

Unstable supplies of commodities and, low investments in their quality reflect on the utilization of capacity and performance of the milk and milk products industry. The number of cows per producer and, the lack of money available to them do not allow adequate care and feeding of these animals, breeding improvements nor, the supply of equipment for milking and cooling. For these reasons, the average amount of milk procured from private firms is 2000l per cow, while the level of production on state farms is more than double at 4500l per head.

The market structure of raw milk is relatively stable and, it is characterized by the domination of the largest producers of milk and milk products and this domination is increasing. In the period of 1999-2000, ten of the largest dairies in the country purchased approximately 66-67% of the total amount of raw milk produced, as shown in Table 1.


Dairy 1999 % 2000 %
liters 1000 liters 1000
Imlek BGD

164.18

31.58

155.11

31.60

Novi Sad

27.28

5.25

25.44

5.18

Subotica

26.78

5.15

27.33

5.57

Zajecar

21.91

4.21

23.36

4.76

Zrenjanin

21.12

4.06

21.09

4.30

Sabac

21.44

4.13

20.35

4.15

Sombor

16.00

3.08

17.06

3.48

Kragujevac

15.22

2.93

13.65

2.78

Podgorica

11.98

2.31

12.77

2.60

Zemun

13.37

2.57

12.03

2.45

Total first 10

339.28

65.27

328.20

66.87

Other Dairies*

180.56

34.73

162.62

33.13

Total

519.84

100.00

490.82

100.00


Table 1. - Otkup mleka (total milk production) [in 1000's of liters].
 
Source: PU Zajednica za stocarstvo i ministarstvo poljoprivrede RS

 Table of contents
Overview
 
1 Wholesale milk purchasing
2 Pasteurized Milk
3 Sour milk products and Sour Cream
4 Ultra pasteurized products
5 Butter
6 Cheese
 
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