The All-Russian Research Institute of Butter and Cheese Making in Uglich, Yaroslavl Region, is 79 years old

Over the years, the specialists of the institution have developed 270 regulatory and technical documents for more than 600 dairy enterprises, 74 national and interstate standards for butter and cheese products and methods for controlling their quality, 5 of them operate in the Roskachestvo system.
Within the walls of the All-Russian Research Institute of Buttermaking and Cheesemaking, technologies were developed for traditional cheeses Sovietsky, Moscow, Yaroslavl, Uglichsky, Volzhsky, Uleima, Cheddar, as well as recipes for butters Krestyanskoye, Traditional, Sandwich, Chocolate.
“The best reward for the work of VNIIMS specialists is the demand for cheese and butter products, which are produced using the Institute’s technologies at dairy enterprises,” said Elena Topnikova, director of the All-Russian Research Institute of Butter and Cheese Making.
Over the past 5 years, more than 1000 specialists have been trained at the advanced training courses and preparation of programs organized by the Institute's researchers.
With the support of the National Union of Milk Producers, VNIIMS organizes the International Dairy Week, which is traditionally attended by about 150 specialists, including representatives of the dairy industry from different regions of Russia, Belarus and Kazakhstan, industry unions, Russian and foreign companies operating in the dairy industry market.
“Our region has been the center of scientific thought for butter and cheese making for decades. In 2021, the Ministry of Industry and Trade registered the first cheese cluster in Russia, created in the Yaroslavl region. Thanks to this, over the past three years, the volume of cheese production in the region has doubled, and in 2022 it amounted to 14.5 thousand tons, - said Valery Kholodov, Deputy Chairman of the Regional Government. – As part of the further development of the industry and solving the problem of import substitution, we are building a high-tech enterprise in Uglich for the production of bacterial starter cultures for dairy products. Its capacity will make it possible to meet 25% of the needs of the domestic market.”
In the Yaroslavl region, there are more than 20 enterprises that produce 67 varieties of cheese. They are supplied to 56 regions of Russia.
Today, Yaroslavl residents can find both cheeses and other products of local agricultural producers on the shelves of stores under the Yaroslavl Product price tags, introduced as part of a regional project initiated by Governor Mikhail Evraev. It aims not only to promote local products, but also to improve their quality.
Thus, modern cheese makers, carefully preserving the traditions of domestic science, successfully solve state and industry tasks that contribute to the effective development of cheese making and butter making in the Russian Federation.