Sour cream, one of the most versatile and healthy dairy products, continues to be an important part of the diet of the region's residents. Sour cream production in the Moscow region is showing steady growth, the press service of the Ministry of Agriculture and Food of the Moscow Region reports.
"In 2025, the volume of output amounted to 48.8 thousand tons, which is 1.2% higher than in 2024. The region provides 31.8% of the total sour cream production in the Central Federal District and 8.4% on a nationwide scale," the department said.
Such results were achieved thanks to the work of enterprises such as JSC H&N (Logic of Milk) (G. O. Chekhov), LLC CHEBURASHKIN BROTHERS (Dmitrovsky M. O.) and LLC ROSTAGROCOMPLEX (G. O. Pushkinsky).
The Ministry noted that sour cream remains not only a popular product, but also an important part of the agro-industrial complex of the region, combining centuries-old traditions with modern production technologies.
Historically, sour cream appeared on the territory of Ancient Russia due to the developed animal husbandry and the need for milk processing. Over time, the product spread throughout Europe, becoming part of the culinary traditions of many countries.
It is used as a dressing for soups, a base for sauces and a filling for baking, combining taste with significant health benefits. The product is rich in calcium and phosphorus, which strengthen bones and teeth, as well as magnesium and potassium, which normalize blood pressure. Sour cream contains B vitamins, including B12, necessary for hematopoiesis, and choline (B4), which improves memory and liver function. Vitamins A and C support skin health and immunity, while probiotics and amino acids have beneficial effects on digestion and the nervous system.
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