ECONOMIC CHARACTERISTICS OF SOUR CREAM PRODUCTION IN SMALL-SCALE DAIRY PROCESSORS IN SERBIA

Abstract

In Serbia small family households dominate in milk production, while large-scale capacity dairies dominate in milk processing. There are over 200 dairy processing plants, and currently they manufacture about 80% of all dairy products. In this race small-scale dairies are lagging behind. The aim of this paper is to investigate economic characteristics of processing milk into sour cream in small-scale dairy processors in Serbia. The research showed that the cost price of sour cream with a minimum of 20% milk fat is 68.96 RSD/kg. The largest share in total costs has costs of raw material accout for 44.11% and labor costs for 38.79%, while the remaining costs are packaging, transport and other overheads. In order for small-scale capacity dairies to compete with larger-scale capacity dairies, both in product quality and price, it is necessary to continuously monitor and minimize production costs.

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Published
2019-09-29
How to Cite
MILIĆ, Dragan et al. ECONOMIC CHARACTERISTICS OF SOUR CREAM PRODUCTION IN SMALL-SCALE DAIRY PROCESSORS IN SERBIA. Economics of Agriculture, [S.l.], v. 66, n. 3, p. 787-798, sep. 2019. ISSN 2334-8453. Available at: <http://ea.bg.ac.rs/index.php/EA/article/view/1605>. Date accessed: 20 nov. 2019. doi: https://doi.org/10.5937/ekoPolj1903787M.
Section
Original scientific papers

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