Cheesemaking today and tomorrow. Creating opportunities.

On August 17, a conference "Cheese–making - today and tomorrow, creating opportunities" was held in Kazan, which was organized by INGREDICO and Hr.Hansen with the support of Azbuka Syra LLC. The conference was attended by more than 70 cheese makers of Tatarstan, Udmurtia, Mari El, Bashkiria and enterprises of the Central and Southern Federal Districts. Experts in the field of cheese technology and production revealed the specifics of the use of classic aged cheese technologies, told how to optimize the technological process with the help of enzymes and equipment to assess the readiness of the clot in order to achieve maximum economic results without loss of cheese quality. Information was also provided on the technology and marketing of cheddar cheese, Pasta Filata group. A significant part of the business program was devoted to marketing issues. It is not enough to produce good cheese, it needs to be sold. Manufacturers should know well what the consumer wants and, based on this, offer what he wants. A separate block of the conference was the tasting of aged cheeses and cheeses of the Azbuka Syra company. "It is especially valuable to hear the opinion and get an assessment of the manufactured products from industry experts. We are asked if we can match our name, the Alphabet of Cheese, and make all kinds of cheeses, for each letter of the alphabet. There is no cheese on the letters "S" and "B". And on "E" you can make an Emmental. And we will definitely get to this cheese. This year we loaded the plant at 96% capacity and, most importantly, we were able to achieve the production of new products, for example, such as Maasdam," said Alexey Fatykhov, General Director of Azbuka Syra LLC.

Сыроделие сегодня и завтра. Создание возможностей.

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