USMZ to Launch Pilot Fermentation Laboratory at Uglich Cheese and Dairy Plant
The Uglich Biological Factory will establish a pilot fermentation laboratory at the Uglich Cheese and Dairy Plant (USMZ) in the first quarter of 2027. Both enterprises are part of the "Vasta" group of companies. The parties are currently finalizing the equipment setup; the suppliers of the necessary equipment and key components have already been determined.
The project's investments are estimated at about 30 million rubles. The site will be equipped with advanced domestic technology, manufactured by companies from Nizhny Novgorod and other Russian cities. According to Dmitry Fursaev, the general director of the Uglich Biological Factory, the laboratory will allow for testing the factory's fermentation cultures directly at the operational dairy production.
The site will include a reception and processing area for raw materials. The main unit will be a fully automated cheese-making apparatus with a working capacity of 500 liters of milk. The equipment is fitted with a planetary mechanism for cutting and mixing the curd and replicates the functionalities of larger USMZ installations. Drainage and molding equipment will ensure the complete cycle of manufacturing several cheese categories.
The project also includes a cream tank with a long-time pasteurization mode and a butter churn, enabling the production of cultured butter. Some equipment will be delivered to the site in 2026, before the pilot site's launch.
The laboratory will produce small batches of fermented dairy products, focusing primarily on curds and cheeses. The site will handle the manufacturing of hard and semi-hard cheeses through bulk or block molding, as well as stretch and soft cheeses. For curds, the use of acid-rennet and thermo-acid production methods is planned.
During pilot testing, the facility can produce up to 2–3 tons of finished products per month. According to Irina Mozgova, head of research development at the Uglich Biological Factory, this volume is sufficient for technology testing and sample preparation. Each month, specialists will be able to study over 20 fermentation cultures under different technological conditions.
Automation at the pilot site will be lower than at mass production facilities, allowing for flexible adjustments to technological parameters. The Uglich Biological Factory's cultures will be tested for key dairy product categories prior to full-scale production trials. Mikhail Levin, general director of the USMZ, noted that the facility will also be used in the development of new cheese types.
