once we lower it, close it, and look, we collect it here like this, oh, okay, i understand , try, yeah, let's try, well, well, well, we took spot samples, now we need to pour the oxide container. i don’t know - it’s a treasure, i held it so well, just open the lid and carry the laboratory everything for now, now we will determine the acidity in milk, we need to measure it into a glass. water of distilled water, once twice,

once again, that’s it, open the milk, uh-huh, here’s 10 ml, put it in a glass, and now that means two or three drops of finologin, and then what’s that, well, an indicator that colors milk so that we can determine the level of acidity, yes, let's count, one, two, again, come on, one more time, that's it, that's it, that's it, now you'll color it here. look, like this, with circular movements, stir, try, as if you were mixing up a cocktail, like this, yes, well, what happens there, uh-huh, the color has already appeared, it has appeared, yes, yes, we compare with the standard, well, we added a little more, yes, we conclude that how much we spent, which means on alkalis, on testing, 1.7, multiply by 10, our acidity will be 17° thermometer, this is the norm, this norm. great and we accept the milk,

we accept it, we tell the driver, stop by, yes, everything is wonderful, but please tell me, besides this, what else do we need, yes, besides acidity, this means that in milk we determine the mass fraction of fat, density , purity group, somatic cell content, well , all other indicators, and what awaits us next, now we are heading to the receiving and equipment area, where milk is normalized for production. products, for example, cheese or cottage cheese, or separating milk into butter, normalization is to ensure that everything is normal, this is what normalization is to make exactly the raw materials suitable for the production of certain products, let's go to normalize, let's go, i...

it’s not clear where, what goes where? yes, how to figure it out? everything around is humming, everything around is shining, everything is working, some lights are glowing, there are just so many corpses above me, there is just milk running everywhere. the plants process from 25 tons per hour, that is, if we run two or three plants in a cycle, that’s 50-75 tons only per hour processed in very thin layers, this all happens at high speeds. there the technology is at a high level, we have prepared a normalized mixture in the equipment area, then we move to the cheese production, somewhere the mixture will go to the cheese manufacturer, the process of producing cheese grains and cheese will be carried out, you are here for re-processing the ores, we go into the clean zone, yeah, i have a feeling that we just washed our hands 100 times, you didn’t have time to walk 100 m, again... disinfection, otherwise

they simply won’t let you through, that’s it, guys, you’re ready, then i’ll hand you over to a specialist in the fry production, who will teach you the basics of fry production, they’re already waiting for us there, yes, let’s go, hello, hello, look how i brought you my friend, we were on the first floor. milk was brought, we checked it, we normalized it, now it arrived, as i understand it, the normalized mixture goes to the cheese manufacturers, the incoming milk is added with dye, if the cheese requires it, if not, some cheeses are produced without asking, after that the starter is added, dependencies from the types of cheese being produced, in terms of time, how much happens at the moment the milk arrives to the head itself, which...

oh the milk, the starter for... all that remains is to carry the rennet, they gave me this magical water, they said that on the lady , i was so worried, because i don’t know how long to fly, fast, slow, i’m a good worker, how many tons of cheese is made from 12 tons of cheese per 200, oh, can you imagine, you’re a foreign enzyme, this is what this is for, so that the process can already begin folding. i understand that this is this is the grain that we saw when it coagulated, the whey was simply removed from it, this grain remained, it is poured out, it is filled with whey, the whey is separated,

the whey is separated, and the tsurlos are in a column, at the beginning we were not at all clear, because the grain is in my the head is some kind of only from the plant. and it’s already edible, of course, you can try it, or you can try it at this stage just like that, try it, it’s warm, yes, well, are you ready? yes, of course, come on, i have never tried this raw cheese, yes, i will say that it is some kind of it’s an unusual cheese, because it has no smell, no taste, there’s no salt, nothing, but there’s no salt, nothing, it’s like cottage cheese, but it’s like that, but what kind of cheese will it even be? we cook telsit cheese, silsit cheese, semi-hard tselzit cheese, and what is

semi-hard cheese, cheeses are divided into hard and semi-hard depending on the moisture in the cheese, if we want to get hard cheese, then the moisture in... will be very small, and up to 40%, semi-solid 43-45% vager and at the beginning i thought that probably only people work there, but it’s not true, there is still a robot working there, when our cir is formed, it goes to the presses, where it is pressed for two hours, and after that it goes to the robot, the cir robot takes out the izvor, right there. a very huge metal hand, moving the cheese, everything is done very quickly, this is really unexpected, when they told me that one block weighs 17 kg, there are two of them in the form, that is, 34, i understand that

we can’t do without a robot, now it will be noisy, that's it, the cheese will come out. here it is, to be honest, i always thought that such robots were only used in the automotive industry, but it turns out in cheese production too, we can’t do without them, well, i’ve never seen such huge heads of cheese that just flash past my eyes, i was amazed, when i see these cheeses, i will immediately remember, they start this firebox , although they are very... similar even, but the plus is generally different, of course, each country has its own plus, in china we don’t salt tofu, we made the shape, everything is ready, in belarus the cheese, people still salt it, this is even more work , cheese is salted

depending on the type produced from one and a half to three days, they are in these pools in salt, where there is sweets, they swim for a long time, and swim for a long time. before falling into the bath, what does the cheese do, it floats down the stream into a container, you can imagine, it’s already romantic when people lifted this container from the pool, there’s just so much rubbish, i didn’t expect that this fable is just so deep, three indicators are very important for us,

4.83 is ph, yes 5.2, perhaps, well, our environment is 4.8, but this does not mean that we have revealed some secret to other enterprises, well, undesirable. i didn’t know that you also need to put the cheese in a bag, people do this so that the cheese doesn’t lose moisture, there is a certain gas permeability in the bags, air doesn’t get in, but carbon dioxide comes out, and it happens that it’s also in some kind of wax or something? then latex coating, we also have that, and also, this is some other type of cheese, yes specialties, so, but here it is

automatic, as i understand it, yes, but the most important thing here is to remove your hands in time, but choose, i i'm worried, buddy, it's a thrill for us here you know where they offer otti, the very first cheese hike, a camera. ripening, yes, we are like cheese, we are going to ripen, oh, if you are not yet mature, now you will ripen, we will ripen, come on, let 's go, well, now we can take off our masks, since the cheese is already packaged, we will not harm it, and we can getting into the cell where it’s happening is the most important action, i didn’t expect there to be so much here, this is cheese heaven. a bunch of cheeses, such a look, how can i say, gorgeous,

i’m a little sharpened by the visla, in general, i feel like a little mouse, which, it’s try, not try, but how many cheeses are there when you pick them out, well , in general, we make about 50 types, semi -hard? they are in yellow bags, right, and the elite cheese, which is here, ripens in bags, yes, these are colorless bags, you can pay attention there, you have a lot of elite cheese, i want to tell you how long it ripens here, from 30 to 45 days, yeah, if it’s an elite cheese, then it ripens for three months depending on the cheese itself, a year, maybe two, it would be so... cold there, i’ll say this, it’s just the biggest

refrigerator, it’s only 10, 11°, and what happens during ripening, during ripening, the taste and pattern of the cheese are formed, the clasps that everyone is so interested in, ask about, for every cheese , for some reason they are different, it depends on what kind of cheese starter we put in, that’s how it lies. it always lies in one position ; every 10 days it is turned over by hand, by hand, how many times do you need to turn over? in one of the stands there are more than 2 thousand of these heads of cheese, there are a lot of stands there, i didn’t even try to count them, they took them, turned them over, and so you need to throw them beautifully, and definitely let’s take them over the shoulder somehow.

let's go home, so, kai, you wanted to try, yes, you dreamed, here you go, especially for you we arranged a show, so as not to interrupt the taste of the elite cheese, you need to start with the classic one with a low percentage of fat, so i recommend starting to try cheese from the dutch, and then with black truffle, and why should the first attempt

be made with low fat? for more receptors opened up on the fattier cheese in order to feel it, you may not feel the taste later, the ability of the fatty one, that i felt this taste of milk, and also already felt salt and some kind of. shikhonsky is based on gostovsky, these are classics , maybe my friend , you and i have different taste buds, well, what can you say , i don’t hear any bitterness, no, pleasant, soft, moderately salty, but i like everything, so let’s try the next one, increase the fat content, mm, this one, i

would say, is not as soft as uh dutch goes, i think it tastes even better, here you go did you like this one? there was some unusual cheese left with black truffle with black truffle, that is, it’s already expensive and rich, what is a black truffle, you know, i don’t know, no, all over the world it’s considered a delicacy, it’s a black truffle, yeah, it grows in the forest, in the ground, uh-huh, and this truffle is looking for something special, in my opinion, i understand, i can already see it, no, it’s not a pig, it’s a truffle for me. no, well , some kind of earth, yes there is such a taste, to be honest, i liked this one sir the most, because it is so soft, i can feel the fat, also not too salty, just perfect, and tanzhe already this one, because well, here the taste is unusual, and even i can feel the mushrooms there, these mushrooms are even very similar to chinese mushrooms, well, we just make these mushrooms as

dry ones, yes, we dry these mushrooms and also with them it’s just that such a... strong taste appears, they are very similar, i understand you, my friend, you are gourmets, i want to tell you, since you liked the black truffle, i think that we pleased it today, thank you very much, it was very tasty, here you go we visited our giant cheese factory, i want to hear yours impressions, oh, of course, the impression is vivid, because now i have new knowledge, i know how cheese is made, and i even began to love cheese more, it’s just magical, i will say so, that is, you are now ready to eat it whole with these heads, yes, that’s for sure, kai, i’m glad that we managed to surprise you today, now you know how cheese is born, but if you

want to become the hero of our program to visit places you haven’t been before, write down a short:

in the actions of these stairs the muscles of the saints were purged and the truth is that everything is true the altarate of the need was the price of the forests and the vernika ancestral heta on the knees of the cultural-asvetnytska project architecture of belarus in the architecture of the fall what and here the wilted pavina was broken up , the wilted yanas are visible in our eyes...

it’s clear oh god, the snow has melted from the damp earth, the rain has fallen on the road, the rain is falling, the sun is warmer, the ice is melting away, the sun is falling, the gloom of every day we jump, everything seems to be, geese kiya krychat, shpak crucified on the oak tree, cranes began to dance, and winter disappeared like smoke, a greener

meadow crept like hell, our native land felt pain.

we are on the parade ground of the minsk military commandant's office, where military personnel of the military guard of honor are training, i am the commander of the second company of the guard of honor, captain dashkevich maxim viktorovich, and here the training process, the preparatory process of military personnel to ensure various kinds of events takes place. the honor guard performs tasks to ensure state events, meeting and seeing off top officials. arriving on the territory of our country, as well as the laying of wreaths, and as a result of our activities, this is a parade ground concert. the honorary coraul roto was founded

on february 17, 1995. the composition of the honor guard company, in addition to the first and second honor guard company, includes the honor guard roto of the ministry of internal affairs and the honor guard roto of the state border committee. composed of these four divisions. and training is carried out, a parade ground is formed within these four divisions, which we can see very soon on july 3, every year on the eve of may 9, also servicemen of the honor guard company take part in laying wreaths at the victory monument, the selection of military personnel for the honor guard company is carried out through study.

in the honor guard company, there are various markings on the parade ground that allow us... to hone skills with our military personnel, here is a point that is marked here in order to train the parade ground, so that every

soldier understands and imagines what exactly the point he needs to come to. further we will be able to notice on the parade ground there are squares for sharpening skills, movement in a marching step, the size of the square is marked according to general military regulations, according to the length of the soldier’s step in order...

there is a huge number of elements depending, say, on how deep you go into this process, how interested you are in getting one or...

with a weapon, and as a result, the introduction of various elements begins, including rotation, both carbines and sabers, with which military personnel also take part in events, most often with checkers , military personnel take part in events where banner groups are involved. in the process of training, servicemen of the rotopochonny corul use a simonov self-loading carbine, and each serviceman... of the archguard of honor has a kalashnikov assault rifle. simonov's self-loading carbine is not a dummy, it is a military weapon with which military personnel take part in various events, we do not shoot with it, we are for a peaceful sky above our heads. there are also military personnel who are the most prepared, who are of the highest quality in the shortest possible time and were able to complete a course in preparation for the event in these... cases, we

call the unique ones, who ultimately become virtuosos at the concert. military personnel get up at 6:00 am, then they have morning physical exercises, morning toilet, breakfast, from 9:00 they begin classes, from 9:00 to 13:00 from 15:00 to 17:00 in anticipation of events, servicemen spend 5- 6 hours for fruit. and these mesmerizing performances, which take your breath away when you watch, this preparatory process takes about 3-4 months so that the soldier can show what he has learned.

preparation for a class concert begins on a piece of paper, when all the people interested in it, including military servicemen, make their own adjustments, make their own proposals , and then the officers work on it. look, already in the flesh, honing skills, studying various elements, we these elements are looking at how it will be to build a logical chain of these elements; each unit commander is in his own way a choreographer who consistently builds certain actions of military personnel.

during the preparation process, we focus on the fact that during the event itself, a serviceman should not allow various thoughts in his head that could distract him from the event itself; coping with the anxiety that they encounter at first is only possible by... doctrine experience in the course of supporting events, and accordingly, we somehow encourage and motivate them in different ways, every soldier in the ranks understands that he has no right to make a mistake.