Development of the cheese makingscience in Russia (the second halfof the XX century)

Abstract

This is a review article that gives a brief analysis of the scientific activity of scientists who made a certain
contribution to the development of the science about cheese making in the period of the second half of the
XX century. The names of the researchers are listed. The author of the article was acquainted with some of
them and some of the famous people were his teachers and tutors.