Development of the science aboutcheese making in Russia (the secondpart of the XX century)

Аннотация

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.