{"title":"俄罗斯市场上的主要奶酪产业区","authors":"N. Suray","doi":"10.21603/2073-4018-2023-4-19","DOIUrl":null,"url":null,"abstract":"The article introduces a map of Russian regions with the highest production volumes of cheese and cheese products. The author traced the production dynamics, described the current pattern of cheese consumption, and revealed the prospects for the domestic cheese industry, which proved to be a highly-profitable and promising market niche. The best practice analysis of cheese producers with the best quality rating made it possible to formulate the basic success principles for Russian cheesemakers.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"133 3","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Leading Cheese-Industry Regions on the Russian Market\",\"authors\":\"N. Suray\",\"doi\":\"10.21603/2073-4018-2023-4-19\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The article introduces a map of Russian regions with the highest production volumes of cheese and cheese products. The author traced the production dynamics, described the current pattern of cheese consumption, and revealed the prospects for the domestic cheese industry, which proved to be a highly-profitable and promising market niche. The best practice analysis of cheese producers with the best quality rating made it possible to formulate the basic success principles for Russian cheesemakers.\",\"PeriodicalId\":505709,\"journal\":{\"name\":\"Cheese- and buttermaking\",\"volume\":\"133 3\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-12-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cheese- and buttermaking\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21603/2073-4018-2023-4-19\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cheese- and buttermaking","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21603/2073-4018-2023-4-19","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Leading Cheese-Industry Regions on the Russian Market
The article introduces a map of Russian regions with the highest production volumes of cheese and cheese products. The author traced the production dynamics, described the current pattern of cheese consumption, and revealed the prospects for the domestic cheese industry, which proved to be a highly-profitable and promising market niche. The best practice analysis of cheese producers with the best quality rating made it possible to formulate the basic success principles for Russian cheesemakers.
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