our country has caused the hell of german-fascist buryings. these past thousand you have been watching football battles. from now on, the minsk dynasty will perform in the first round of the champions league qualification, and the main zhodzin tarpedo will start in the conference. on friday, many times for the national team of belarus in beach soccer, i am the supporter of the national team of russia... u tavaryskaya sustrecha, all this has understood you on the tv channels of the belteleradyokampanii, love sports and we are abavyazkova yashche, , on this whole, mostly on ours sayce tvr.by, last evening and yesterday, the television news agency presents:

at the highest educational institutions in minsk , entrance exams have begun. vyadoma, the pasture is not all, they will be stuck, the most restless, the lightest on the souls of the demobilized eduard susolkin, although it was bitter, but the first exam was completed. and the whole karektar galina rabkevich and letchyk ales kanapatsky. if you would like to examine one another, you know our conservatory, this is where igor came 2 years ago, to try his luck, and maybe in a few years as an artist, but he couldn’t part with the plant, no, he couldn’t, he doesn’t part with the song, no matter where...

sergeant vasil shoryn was taking the exam before his history, and the manager of the minsk radio plant, ela shyshkina, is the most famous father of mayakovsk, i am mara pedagogy. at the higher school idze dastoinae papainenne. it is not easy to pass the exam for the faculty of engineering. navukova-technical development requires people with ground knowledge. ale yashche no work here.

for most belarusians, and not only, for example, for residents of the post-soviet space, the city of rogachev is associated with condensed milk, a blue-sided can with a sweet, viscous filling, hmm, this is a legend, the taste of childhood, and for several generations at once, apparently, any... belarusian

condensed milk is inherited, this is a top product, and today we will find out how it is made. hello everyone, my name is aludi ezekiel, i come from nigeria, i really like milk in a batch, so i’m interested in finding out how it is made, hello, hello, i’m pasha, i’m ezekiel, very nice, very nice. i’ll say we have big things and adventures ahead of us today, but first let’s get to know each other closer, what are your hobbies, what do you do? i’m a general practitioner, i graduated from the homer state medical university, i work as a doctor at the rogachov central district hospital, well, it’s been a long time since i’ve been here for almost 2 years already, i want to tell you, as i understand it, in rogachov you tried condensed milk, yes already i tried it, in your homeland you have condensed, but we have it. with crushed milk to taste,

well, the same class is there, the same class is there, yeah, it’s clear, but have you been to the factory where they produce such frags, you live, well, if honestly, i... where does condensed milk begin, ready? yes, ready, great, let's go, it seems they are already waiting for us, let's go faster, hello, good afternoon, we are going on an excursion today, welcome, before going on the excursion, put on protective capes. and we’ll go to the milking, where we’ll watch how we milk the cow, by the way, yes, that’s what we wanted to know, first of all, in general, we want to know how condensed milk is made, condensed milk won’t work without us, great, that’s it, let's go, let's go, like everyone else

this process takes place, the cow is driven in, before this the udder is treated with a solution-free solution, then wiped dry and connected...

second, third, fourth, oh, it goes down, i think a little that i’m not succeeding, i saw that he was worried, i too i was worried about him, everything, everything, everything, you see, the milk has gone, it’s not scary, no, it’s not scary, in general everything is great, everything is great, come work with us, cameramen, let’s think about it, think about it, we have a good salary. here first you can go and see how we feed the cow, okay, let's take a walk, i was filming a video of a cow, because i have never seen so many cows in one place, here are the cows, here they

are poured food, here they are milked, he was interested, it was visible, i remember we came out of our cows twice , we have the strength of the suckling type, feeding, we use our own feed, all the milk. ours comes with an extra grade, we don’t have a premium grade at all, but how many cows do you have? 5,205 cows, in total there are 15,500 heads, in total we have six dairy complexes on the farm, you see behind us are two tanks for cooling the milk, where it is subsequently cooled to a temperature of 40°. ok, i have a question, have we already milked the cows, did it get here right away, or did it go through... first, they still undergo some laboratory tests, it gets here first, and then when it is sent , they undergo laboratory tests, additionally, that is, all the milk is from we have high-quality, no antibiotics, no impurities, nothing gets in, why does it need to be cooled to 4°, well, milk

is a perishable product, and if the temperature high, bacteria that are undesirable for consumption are broken down in it, and how long can the volume be retained? well, this is a tank for cooling milk with a capacity of 10 tons, but our milk truck comes twice a day and we hand over 21 tons of milk, i saw on the street and at the dairy plant a milk tanker is being washed, the milk tanker itself, what is the container, is the same the thermos itself, a two-layer stainless steel on the outside, stainless steel on the inside, between them is foam, which prevents the temperature of the milk from rising during transportation to the factory, and how much the milk can stay in the milk room for about hours, well, in general, it can easily withstand the temperature for up to 8 hours, but in any case, the faster, the faster, the better, the better, well, our milk truck is leaving for

the plant, well, we’ll already meet him there at the plant directly, of course, look further at what happens to the milk. what do i know about the rogachov plant? well, there is a big jar with a bunch of it, i think that these are the only ones like this in belarus, hello, hello, i brought you our hero ezekiel, he has a sweet tooth, i basically do too, i think that you adore everything sweet, because you work at one of the sweetest factories in our country, absolutely right,

specifically for the production of condensed milk with sugar, we accept 350 tons of milk per day and we process it, and how many farms there are involved in everything? about 54 farms and they supply us with our milk, so i understand that we need to take samples now. i already have experience in this, now they will help you do all this, great, right, as far as i understand correctly, this is, uh, like a whorl, a whorl, this is to mix it, to mix the milk indicators, come on, i look at the woman, she stirs for a long time, interferes, well... knead for about at least 3 minutes each section 3 minutes each section, well, that’s it, how many

liters - in general, in this sector, in each section there is about 4-5 tons, we mixed, we mixed, yes, what do we need now, yes, and now we need to take a sampler, and i also know how it works, everything is correct, we press it with our finger, we press it, squeeze, pour, pour. when she does it, it seems to me that it’s easy, but in the end it’s not so easy, when i tried it myself, everything is correct, lower it to the bottom, that’s right, you need to lower it to the bottom, press it with your finger, press it with your finger, but no, now lift it up and carefully lower it, and gently into the glass, yes, try not to spill it, let go of your finger there, yes , you have to let go of your finger when pouring milk from the sampler, no, of course, not as quickly as it turns out, this is a woman who... does this, more , more, more, more, it was

for a long time, it was slow, well, it’s clear that he tried, it’s clear that he tried, well done, that’s it, we try the milk, go down to the laboratory, so we actually took the milk, it wasn’t difficult, no, everything worked out, everything worked out, please tell me by what parameters milk is now tested in order to send it into production; each batch of raw milk is controlled according to physicochemical, microbiological and radiological parameters, that is , safety indicators, in case of non-compliance with at least some then the indicator even this is how the temperature is, such milk is sent to... back to our supplier by what parameter we will now check it, since the technological process

for the production of canned milk has a high-temperature treatment stage, we must make sure that our milk protein is thermostable, that is, not curdles, i just wanted to say, oh, i’m even starting to understand something, it means that for laboratory tests, we heat the milk to 20°, because all tests carried out here must be at 20°, we heated it, so exactly 20, exactly 20, exactly 20, and what do we do next? we need alcohol, and, accordingly, milk itself. we take 2 ml of alcohol and 2 ml of milk, it’s just calm, when i took a course in microbiology and general chemistry at a medical university, only the kick - white is 10 times less, maybe we can trust the professionals again, i’m a little

worried because everyone is looking at me everything is on camera, in the edge of the cup. let’s let it go, of course, finally everything worked out that way, now it’s the same with the milk, where do we pour it? pour into the bowl, it should curdle by now or it shouldn’t, we take the cup in our hands with these actions, stir, stir, stir, look, that’s it, there are no clots , no impurities, nothing has curdled, which means the milk is thermostable, everything is perfect, then we have it...

in this mode, absolutely , only pipes, only pipes, yes, but visually we can see it on the diagram, in about the same way milk flows live through our pipes and goes into containers, and i thought you had rivers of milk here, condensed milk here, regular milk here, and you have everything through pipes, everything is closed, only now you can see the cartoon, please tell me, there is a process going on here. is the milk drained? no, in this area, preparatory work for raw materials is taking place, that is, preparing a milk-sugar mixture. this milk, which we have processed, flows in a countercurrent - a mixer with syrup, yeah, heat exchange occurs, further mixing

of milk with sugar, a milk-sugar mixture is obtained, which is then sent to another. compartment, brewing compartment for condensing it to obtain condensed milk, but wait, what nothing else is added, only sugar syrup and milk, fine-crystalline lactose is also added, this is a special additive that is necessary so that the natural lactose, natural, which is contained in milk when cooled , forms such crystals that... as i understand it, so that it was not felt on the tongue, like some kind of crumb, right, absolutely right, everything is done according to gost and there are no additions, no flavorings, no palm oils or anything

else, of course, quality is important nutrition for there are no more people for the second car of the brand. and that is, i serve milk, that is , all communication comes from here, one might say, with the plant, but here it’s like some kind of calculator, what is it for controlling each unit? these are all these buttons so that i can assemble the necessary morshnik, yeah, you are a milk navigator, by the way, yes, you see, i came up with a new position for you, thank you, well, as far as i know, condensed milk was invented. about 200 years ago, and the technology for its production has not changed much, it is the addition of these ingredients, evaporation of water, so that it became thick. they explained to me that it takes 6 hours for the milk to be filled with condensed milk. we walked around the plant and saw all these pipes, it is through them that the milk of this

mixture is normalized, that is, it is cleaned, sterilized, then it is cooled, then the process goes through. mixing with sugar syrup and then getting into the yellow reservoirs, this is where the process of thickening occurs.

expresses herself not only in front of the screen, but on sports grounds, she has worked as a volunteer at many major tournaments, but she herself prefers dancing and zumba. at one time he played in the svistich football club in the second league of the belarusian championship, and was also the captain of the amateur hockey team red fire. but what will be the result in a real battle of intellects? what is the name in artistic gymnastics for an element that involves turning over the head 360° or more in the air? andrey, somersaults, of course, the diagram shows special exercises for training athletes, what sports discipline are we talking about? i think it's shot put

, it's shot put, absolutely right, it's correct answer. watch the intellectual sports show, heading game, on our tv channel.

here we are in the laboratory, which monitors the entire technological process, and i am handing you over to our leading engineer. ekaterina, who will tell you everything in detail. ekaterina, we are sweet tooths who have just made condensed milk, and before we give it to the people for sale, so to speak, as i understand it, we must check it here, absolutely. this is a device called a viscometer, we use it to determine viscosity, i didn’t know either, it’s the first time we have a viscometer connected to a thermostat to maintain an optimal temperature of 20°. i noticed that in your laboratories it is exactly 20°. yes, this is the optimal temperature for testing, that’s right, but in general , how many laboratories do you have in your production? we have only 11 laboratories, we have our own laboratory in each workshop at each site, yeah. yes

, this is serious, i want to tell you, well, let’s give you an example, what do we do, what do we do, we pour our condensed milk here, and how much of this condensed milk should be poured, ready-made, here look, here we have lines, you see, at the bottom, in the middle at the top, what kind of liquid do we have inside, distilled water, and distilled water, well, that’s it, it seems we got it, we got it, we take a ball, oh, there are also some balls necessarily. yes, but you note the time for which it is, we mark it from the top line to the bottom, and how do you know that it is to the end, nothing is visible there, look, but it has already been timed, well, how much has already passed there, and what is the norm, in general our viscosity is from 3 to 15 pascals per second, this is according to gost 15, put a second, as this is in our ordinary language, we are ordinary people, since we have a lot of welding and we have done it, we have already calculated all this a long time ago and we have such a sign 114, look

114. look i found it, here it is 5:13, the norm is from 3 to 15, our cooking is suitable for filling, well , it turns out that yes, everything is correct, i watch how the swoosh pours into the jar, i thought it was a slow process, well, he says, it’s not so, everything turns out quickly and well, of course it’s beautiful. before you pour the condensed milk directly into cans, the jars are being sterilized, and by the way, there was an ultraviolet lamp, i also think that it somehow works, and i also noticed that in this particular workshop there was an installation that disinfects the air, that is, as much as possible, so that the environment is clean , well,

you are the boss here, yes, i am the boss. on average per day we produce 320-350,000 jars of sugar dehumidifier, wow, i see how - with her jar back and forth, they fly there at cosmic speed and, moreover, above your head, there are three lines on the packaging: one a line of sterilized milk 300 cans per minute, a line of condensed... sugar 450 cans per minute and another condensed milk with sugar up to 600 cans per minute rogachev’s condensed milk is loved not only in belarus and in the countries of the post-soviet space, because it is supplied not only to russia and kazakhstan , to jordan, to serbia, i was surprised that

belarusian snacks. they even sell it in the united arab emirates, well, i would like for us to also sell belarusian condensed milk, they say that a good product is counterfeited, i know that in general rokachev condensed milk is also counterfeit there are a lot of cases, there are cases of falsification of our products, at our plant we have an economic security sector that deals with each case, well, in fact, in principle, our bank is a production plant, the difference is at the bottom with us. there is a special program that can be downloaded to your phone; it reads the security, but unfortunately it didn’t work for me, because

i didn’t have any applications, i thought i had a camera. will react to this, but i was corrected later, since we took the jar from the assembly line, it was not registered in the database, and apparently, when they come off the assembly line, go into packaging, registration occurs later, these are these stiffening ribs so that it is strong, yes, so that the can is more rigid, does not bend, does not deform, you can stand up kick, i don’t don’t want to, but seriously, he’ll endure it, seriously, seriously, but it’s possible. so, my weight is 83 kg, the jar passed the test, i don’t know, to be honest, i had the idea that it might bend, or even worse, burst, since we are not thin or small boys, it really wasn’t deformed anywhere, here before that and a stiffening rib is made so that it does not deform, try it for another...

well, everything will work out, everything is fine, that is , it also withstood 97 kg, that’s what quality means, noisy production, and a lot of other things. and my proposal to you is to try what we can say we cooked with you today, oh well, i agree, yes, let’s go to the store, store, great idea, we’ll buy condensed milk for home, and a jar of milk,

with sugar, and how much were you nostalgic for me? memories, this comes straight from childhood, this is the very moment, the coolest, well, like a hero, i’ll let you be the first to try what we prepared today, well, like a doctor, here - please tell me how many cans a day you can eat, oh, well, i can say that when something... then a lot, then it won’t be very pleasant, it’s better to have an adequate etopose in moderation, yes, let’s try one more,

now you know how the real belarusian legend, rogachev’s condensed milk, is made, but if you want to become the hero of our program, write down a short video, send it to us and together we will find out how it is done.

three traditional bakings of bread and four slaughterhouses are part of the intangible cultural decline

of belarus.