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MOSCOW

In Russia’s northwestern Vologda region, a dairy plant operating for well over a century has combined technological innovations with tradition to cement its legacy in the country.

“The Vologda Dairy Plant traces its roots back to 1871, making it Russia’s oldest dairy processor. For over 150 years, we have supplied countless households with essential dairy goods,” Ekaterina Ozhiganova, deputy director for quality assurance at the renowned dairy factory, told Anadolu.

Processing more than 180 tons of milk daily, the facility produces classic dairy staples like butter, skimmed milk powder, fermented products, and curd-based items, each meticulously tested for safety and quality.

“What sets us apart is our dedication to innovation, as we’re the sole Russian dairy enterprise combining production with specialized training and experimentation, constantly testing new formulas in-house,” said Ozhiganova.

She explained how milk processed at the plant embarks on a stringent quality-control journey before arriving at supermarkets.

It starts with the delivery, when milk containers undergo immediate inspection, and any package lacking a secure, tamper-proof seal is returned to the supplier. Documentation, including certificates from regulatory authorities, is also rigorously checked.

Samples are then drawn from each approved shipment for comprehensive analysis. Initial tests screen for antibiotic and veterinary drug residues, a crucial step, and only negative results allow milk to progress to subsequent microbiological, physicochemical, and organoleptic evaluations.

A quick acidity check reveals antibiotic residues, Ozhiganova said, while another method involves mixing milk with culturing bacteria, with failure to ferment indicating the presence of antibiotics.

Subsequent organoleptic tests assess appearance, aroma, and texture, ensuring milk remains homogeneous, slightly viscous, and free from clumps or fat globules.

Precise physical and chemical analyses quantify essential components such as fat, protein, carbohydrates, and lactose.

Additionally, she explained, freezing point tests determine water dilution, with the milk then ready for quality grades – first, highest, extra, or luxurious.



- From raw milk to dairy delicacies

Once the milk passes these series of rigorous tests, it enters a sophisticated processing phase, where, despite technological advancements, fundamental methods remain largely unchanged.

“Milk sold in stores adheres to standardized fat, protein, carbohydrates percentages dictated by international regulations. Such precise specifications don’t exist naturally, and they are engineered during manufacturing,” explained Ozhiganova.

This process yields a “normalized mixture.” Laboratory tests establish precise fat percentages to guide adjustments and producers enhance lower-fat milk by adding cream or reduce fat by mixing in skimmed milk.

Separation divides milk into watery skimmed milk and fatty cream. Both serve standalone purposes and contribute to normalizing mixtures.

“Butter is made from the fat-rich component, cream, undergoing further concentration,” the expert clarified.

Normalized mixtures create standardized milk and fermented products like yogurt and kefir through sourdough additions.

Ozhiganova also mentioned a curious property of milk – it sours faster during thunderstorms.

“Ancient civilizations offered mystical explanations for this, and contemporary scientists have also come up with various theories, but the exact cause of this phenomenon remains a mystery,” she said.

Ozhiganova also emphasized the digestive benefits of fermented dairy products, including yogurt, kefir, and cottage cheese.

In contrast, she continued, dairy desserts contain additional ingredients such as fruit purees, chocolate, or added sugars.

While these are marginally healthier alternatives to conventional sweets, the expert added, they rank the lowest in terms of nutritional value compared to plain milk derivatives.