The main direction of work is the production of milk and dairy products.

They have 140 cows, 110 are milking cows (all the cattle is placed in the same barn).

Cows are divided into technological groups: milking out, high-yielding, low-productive, dry cows and calving cows. Housing system is fixed. Stalls are equipped with rubber mats, straw is used for litter, due to this there are no problems with bursites. They ordered special pasture moths for newborn cows for better comfort.

In the summer, cows are kept on open lots.

Fresh cows and high-yielding cows (up to the 100th day in milk) are milked three times per day, low-yielding — twice a day in milk pipelines. Before the milk enters the tank cooler, it passes through the heat exchanger and pre-cooled. From the coolant tank, milk flows through the milk pipeline to the processing plant.

Daily milk bulk is 1800 kg of Extra Grade milk with a fat content of 4.3%, protein — 3.3%,

The diet of dairy cows consists of corn silage, alfalfa hay, meadow hay, straw and concentrated feed (corn grain, barley, wheat and sunflower cake; all cows receive 3 kg of concentrate in the feed mixture, and high-yielding cows also get an additional portion during milking at the rate of 350 g per 1 l of milk). Feeds are grown on rented 320 hectares of land.

Pre-weaning calves are fed with pasteurized milk: 2 liters three times a day until the 20th day of life, and 2 liters twice a day before weaning, when animals consume 1.5−1.8 kg of feed. Concentrated feed is fed from the 4th day of life, hay — from the 2nd month.

They have their own processing plant, equipped with pasteurizers of the Slovenian company PLEVNIK, designed for processing 1000 liters of raw milk in each, butter churn of the same company, mobile separators of Austrian production. They have a laboratory to control incoming raw milk and finished products. The plant is constructed in accordance with modern requirements for ensuring food safety control.

They mastered the production of three types of butter (salty, sweet and cheesecloth, by the way, formed by hand); milk and thermostat kefir (defat and whole); thermostat yoghurts (with fruit fillings and without) and sour cream (25 and 20% fat) in glass jars, young cheeses, dairy cheeses (0.5 and 9% fat).

Products are manufactured under the brand «Svoye».