ECONOMIC CHARACTERISTICS OF COW'S MILK PRODUCTION ON FAMILY HOLDINGS IN SHUMADIYA AND WESTERN SERBIA

The subject of research in this paper is the production of cow's milk on family holdings in Serbia, on the example of the region Shumadiya and Western Serbia. By identifying the different sizes of dairy cow holdings in practice and based on the analysis of the data collected by the field survey, the most important economic features of milk production were determined, which is the main goal of this research. By applying descriptive statistics methods, it was determined that the largest share in the samples is made up of cow holdings with a size of 9 to 14 head. In the ration structure of all sizes of holdings in both samples, coarse feed makes up from 36% to 45%, and concentrated feed from 55% to 64%, which depends on the sample and therefore on the feeding season of the cows. In the total amount of milk per head of a dairy cow, the first class of milk makes up from 31% to 36%, the second class from 28% to 30%, the third class from 18% to 19% and milk outside the class from 18% to 20% according to the samples, with the more favorable structure in the first sample. According to economic indicators, the most successful is the third group of holdings with a size of 15 to 20 dairy cows in the second sample. According to the ranked seven economic indicators, this group of holdings is in first place based on three indicators, and based on the remaining four, it is ranked second. In second and third place are the groups of the largest holdings in the second and first sample, respectively. The fourth place belongs to another group of cow holdings with a size of 9 to 14 heads, also in the second sample. The rationalization of milk production costs is recommended, which is based on proper planning of the quantity, quality, structure and price of animal feed. The structure of the meal should be improved, i.e. that it contains all substances by type, quantity and quality that the throat needs according to age, production characteristics and other characteristics, as well as that the meal is financially favorable so that the holding is economically profitable and enables the economic sustainability of the holding.