Russian Federation
The article introduces a comprehensive assessment of the status, structure, and development of the cheese-making industry in the Russian Federation within the broader context of dairy industry trends across the Eurasian Economic Union (EAEU). The empirical evidence for the accelerated growth potential of the cheese-making sector is compared to the dairy industry as a whole. Adapting statistical analysis for the specifics of cheese production allowed for an accurate comparison of its dynamics with those of the dairy industry in other EAEU countries. The analysis revealed a structural imbalance in the development of the dairy industry across EAEU countries. The Russian Federation maintains a dominant share of total production (≈70%) while the Republic of Belarus demonstrates the highest average annual growth rate (+2.34% per year) and holds a significant share of the regional structure (≈17–18%). Russia successfully meets the domestic demand, which indicates self-sufficiency and effective import substitution. The growth of the cheese-making segment is more intensive, compared to the dairy industry as a whole: the increase in the share of cheese products outpaces the average growth rate of the entire dairy sector. This fact demonstrates effective production modernization that stimulates the raw material base and provides subsidies. The butter and cheese complex is one of the most dynamic and significant areas for diversification and increasing added value in the national dairy chain.
dairy products, production, consumption, development dynamics, import, export
1. Ovcharova, A. M. Statisticheskiy analiz sostoyaniya i osnovnye problemy razvitiya molochnoy promyshlennosti Altayskogo kraya / A. M. Ovcharova // Vestnik molodezhnoy nauki Altayskogo gosudarstvennogo agrarnogo universiteta. 2020. № 2. S. 83–86. https://elibrary.ru/hxppdp
2. Abros'kina, Yu. N. Analiz sostoyaniya molochnoy promyshlennosti Rossiyskoy Federacii v 2021 godu i perspektivy ee razvitiya do 2026 goda / Yu. N. Abros'kina, A. P. Sharadin // Vestnik obrazovatel'nogo konsorciuma Srednerusskiy universitet. Seriya: Ekonomika i upravlenie. 2023. № 21. S. 9–13. https://elibrary.ru/epbioh
3. Mahamadu, A. H. Sostoyanie i perspektivy razvitiya molochnoy promyshlennosti / A. H. Mahamadu, G. L. Bayanduryan // Ekonomika i predprinimatel'stvo. 2024. № 11(172). S. 133–138. https://doi.org/10.34925/EIP.2024.172.11.021; https://elibrary.ru/lfmylr
4. Chernyakov, M. K. Ocenka konkurentosposobnosti molochnoy promyshlennosti regionov / M. K. Chernyakov [i dr.] // Finansovaya ekonomika. 2023. № 2. S. 197–200. https://elibrary.ru/izgdjy
5. Marteha, A. N. Vliyanie molochnyh komponentov na reologicheskie svoystva pshenichnogo testa i ocenka ego prigodnosti dlya 3D-pechati / A. N. Marteha [i dr.] // Tehnika i tehnologiya pischevyh proizvodstv. 2024. T. 54, № 4. S. 711–721. https://doi.org/10.21603/2074-9414-2024-4-2538; https://elibrary.ru/iktvvr
6. Korotkiy, I. A. Opredelenie teplofizicheskih harakteristik tropicheskih fruktov dlya ih ispol'zovaniya pri proizvodstve suhih molochnyh produktov / I. A. Korotkiy [i dr.] // Tehnika i tehnologiya pischevyh proizvodstv. 2021. T. 51, № 2. S. 220–231. https://doi.org/10.21603/2074-9414-2021-2-220-231; https://elibrary.ru/moagvh
7. Korotkiy, I. A. Razdelitel'noe vymorazhivanie molochnoy syvorotki / I. A. Korotkiy, I. B. Plotnikov, I. A. Mazeeva // Molochnaya promyshlennost'. 2019. № 11. S. 33–34. https://doi.org/10.31515/1019-8946-2019-11-33-34; https://elibrary.ru/padfpn
8. Musina, O. N. K voprosu o samoobespechennosti strany molokosvertyvayuschimi fermentami / O. N. Musina, A. V. Grishkova, A. Yu. Prosekov // Molochnaya promyshlennost'. 2024. № 1. S. 24–27. https://doi.org/10.21603/1019-8946-2024-1-10; https://elibrary.ru/kinkyi
9. Le, V. M. Kriterii ocenki antioksidantnyh svoystv vtorichnyh metabolitov pri obogaschenii molochnyh produktov / V. M. Le [i dr.] // Molochnaya promyshlennost'. 2024. № 4. S. 32–40. https://doi.org/10.21603/1019-8946-2024-4-4; https://elibrary.ru/kosmcc
10. Gavrilova, N. B. Sovremennye aspekty razrabotki bazovoy tehnologii syra iz korov'ego i koz'ego moloka / N. B. Gavrilova, N. I. Dunchenko // Syrodelie i maslodelie. 2023. № 3. S. 48–51. https://doi.org/10.31515/2073-4018-2023-3-48-51; https://elibrary.ru/bivryq
11. Dunchenko, N. I. Razrabotka tehnologii tvorozhnogo syra, obogaschennogo krioporoshkom repy / N. I. Dunchenko, V. S. Yankovskaya, S. V. Kupcova // Syrodelie i maslodelie. 2023. № 4. S. 48–51. https://doi.org/10.21603/2073-4018-2023-4-15; https://elibrary.ru/hvtusg
12. Mihaylova, K. V. Analiz prichin vozniknoveniya porokov polutverdyh syrov / K. V. Mihaylova, N. I. Dunchenko, V. S. Yankovskaya // Syrodelie i maslodelie. 2023. № 3. S. 16–18. https://doi.org/10.31515/2073-4018-2023-3-16-18; https://elibrary.ru/hcwwqa
13. Dunchenko, N. I. Analiz faktorov, formiruyuschih kachestvo polutverdyh syrov v sisteme proslezhivaemosti / N. I. Dunchenko [i dr.] // Syrodelie i maslodelie. 2022. № 6. S. 20–22. https://doi.org/10.31515/2073-4018-2022-6-20-22; https://elibrary.ru/akkbte
14. Yankovskaya, V. S. Formirovanie i prognozirovanie kachestva tvorozhnyh syrov v usloviyah neopredelennosti / V. S. Yankovskaya [i dr.] // Syrodelie i maslodelie. 2021. № 6. S. 34–36. https://doi.org/10.31515/2073-4018-2021-6-34-36; https://elibrary.ru/wkfktb
