In memory of the creator of butter "Krestyanskoe"
The scientific activities of F.A. Vyshemirsky are multifaceted and affect almost all working areas in butter industry. Under the guidance of Professor Vyshemirsky and with his direct participation there was developed the technology of “Krestyanskoe”, “Buterbrodnoe”, “Chainoe” butter, butter with flavoring components, sterilized and powdered butter, low-calorie products, spreads. Among the many achievements of the scientist there is the creation of a scientific school of butter making. His students work in scientific and educational institutions, trade unions and departments of Ministries not only in Russia but also in Azerbaijan, Armenia, Belarus and Ukraine.
All his colleagues and students emphasize that Professor Vyshemirsky was distinguished by constant search and interesting ideas, which were implemented in 42 master's theses on the subject of butter making under his guidance, as well as in more than 70 inventions, three of which are patented in foreign countries.
The technology of butter "Krestyanskoe" developed by him in 1975 was awarded the prize of the Council of Ministers of the USSR. In 1997 butter producers of the All-Russian research Institute of butter and cheese making (VNIIMS) under the leadership of Professor F.A. Vyshemirsky were the only in butter industry of Russia who were awarded the state prize of Russia for "Development of scientific basis of new production technologies, high quality butter and their widespread introduction in the enterprises of the Russian Federation" (Decree of the President of the Russian Federation of June 10, 1997).
For his personal contribution to the development of the domestic butter industry, Professor Vyshemirsky was awarded the prize of N.V. Vereshchagin (Russian pioneer in butter making), a diploma and a gold medal (1999); the prize of the Governor of Yaroslavl region for the training of scientific personnel (2009). State awards of F.A. Vyshemirsky are the order of the Badge of Honor (1987), the order of Friendship (2004).
Here is what Franz Adamovich himself told about the development of butter "Krestyanskoe" in an interview to uglichshans.ru
"In the 70-ies we were set a task to develop a recipe of such butter, which would save milk. To create 1 kilogram of butter using traditional technology, you need 24 kilograms of milk. We analyzed how each component is involved in the formation of butter, and created a recipe that allowed saving 3 liters of milk per kilogram of butter. For the Soviet Union it was about millions of saved liters of milk. In contrast to the traditional recipe of butter, the fat content of our butter turned out to be 10 percent less and amounted to 72 %.
We took our butter to the Ministry for testing. The Minister tried and said: "It is delicious, but I cannot give permission for production. We cannot deceive the Soviet people. The butter should have the fat content of 82% and not one percent less".
So we had to return to Uglich empty-handed. After a while our friends from East Germany came to Uglich. They got acquainted with our experience and took our recipe of butter. In Germany, it began to be produced under the brand name "Stolovoe". And it was so much to taste of picky and economical burghers that they immediately launched this recipe into industrial production.
The Germans were proud of the new product, so when the Ministerial delegation from Moscow came to visit them, they first treated the distinguished guests with their butter. The officials from Moscow liked the butter and they brought it to the Minister, they said: “Look, our German partners make such delicious butter and save milk”.
The Minister was furious; he immediately sent for the Director of the Uglich Institute of butter and cheese. "How is it possible that the Germans produce such delicious butter, and even save milk, and we don’t? I ask you to prepare all the technological documentation for the same butter within a month".
The Director didn't dare to interrupt the Minister, arrived to Uglich, got documentation which was already prepared by Franz Vyshemirsky, put it in a portfolio, and in a month went to Moscow again. The new butter was decided to call "Krestyanskoe", doing it to spite those who said that the Soviet farmers cannot provide the country with milk.
Butter production was quickly developed and everyone could immediately see all the advantages that this recipe gave to the domestic economy. The creators of the recipe and manufacturers of prototypes of butter were awarded the state prize".
Svetlana Abrosimova, Head of group on development of normative documents of the Russian Union of dairy industry enterprises, Ph.D.
Franz Adamovich gave me a start in life when I came to work to the All-Russian research Institute of butter and cheese making (VNIIMS).
Acquaintance with Franz Adamovich took place during the study. In the fifth year, when we were preparing a diploma, the selected group worked for a year at VNIIMS and conducted an experiment. At first, my supervisor was Nadezhda Grigorievna Krasulya, then Franz Adamovich.
He taught me everything: to work with documents, to write articles. Such a leader is no longer there. He was the most tactful, the noblest and a fair mentor. He gently controlled us, and despite the fact that he had a lot of students he could find time for everybody. His contribution to the science of the dairy industry is invaluable.
He taught not just work, but also life, how to communicate with colleagues, how to achieve the goals, thanks to his instructions, we became better and rose both professionally and personally. I am sincerely grateful to Franz Adamovich Vyshemirsky for the experience and good attitude.
Elena Topnikova, doctor of technical Sciences, Director of the All-Russian research Institute of butter and cheese making (VNIIMS)
- Franz Adamovich for me is a teacher, a mentor and a model of a scientist; he showed by his example what a man of science should be like. He was distinguished by full responsibility for each act, a rare organization. Franz Adamovich was a great scientist and a very modest man at the same time. He never demanded increased attention to himself; he did everything correctly and taught us the same. Of course, his services to the industry are known: it is a contribution to the development of technologies, equipment, a number of scientific conferences and competitive tastings were held on his initiative. He has trained a lot of students – he has supervised more than 35 dissertations on the subject of butter-making. I can say that all these people work in the industry: someone teaches students the technology of butter, someone works in industry unions, someone in scientific schools, someone heads companies, firms. We received a barrage of calls and letters today. This is a great loss for us, for the Institute and science in general. Franz Adamovich lived for his work; it was a favorite pastime for him. He worked until the last day - last week he wrote an article on cheese and butter making, which was going to be sent for publication, two weeks ago he lectured the students of the course of advanced training on butter making. People don't understand how this could happen. Franz Adamovich was very decent, very kind; he never created conflict situations, although he solved all the problems strictly and correctly. I think people who knew him can’t say any bad things about him.
Dairy Union of Russia:
- Based on the knowledge of his books, textbooks and monographs, a whole generation of specialists in dairy industry has been trained in various educational institutions at all levels.
Thanks to high professionalism, hard work, humanity and creative talent Franz Adamovich enjoyed great respect of colleagues, all his students and many professionals working in dairy industry in Russia, including the Dairy Union of Russia.
The management of the Dairy Union of Russia expresses condolences to the family and friends of Franz Adamovich Vyshemirsky, to VNIIMS team in connection with the irreplaceable loss.
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