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

Dragan Milić; Danica Glavaš-Trbić; Mirela Tomaš Simin; Vladislav Zekić; Tihomir Novaković; Milana Popov

doi:10.5937/ekoPolj1903787M

Authors

Dragan Milić University of Novi Sad, Faculty of Agriculture http://orcid.org/0000-0003-0377-1540
Danica Glavaš-Trbić University of Novi Sad, Faculty of Agriculture http://orcid.org/0000-0002-5990-6558
Mirela Tomaš Simin University of Novi Sad, Faculty of Agriculture http://orcid.org/0000-0003-1833-9857
Vladislav Zekić University of Novi Sad, Faculty of Agriculture http://orcid.org/0000-0002-7377-2402
Tihomir Novaković University of Novi Sad, Faculty of Agriculture http://orcid.org/0000-0002-8405-3403
Milana Popov University of Novi Sad, Faculty of Agriculture http://orcid.org/0000-0003-2633-5661

DOI:

https://doi.org/10.5937/ekoPolj1903787M

Keywords:

sour cream, small-scale dairy processors, dairy industry, competitiveness, production costs

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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