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, sticky filling, mm, this is a legend, a taste of childhood, and for several generations at once, apparently, the love for belarusian condensed milk is passed on by inheritance, this is a top product. today we will find out how it is made. hello everyone, my name is oludi ezekel, i come from nigeria, i really love kusha with leshenko milk, so i am interested to know how it is made. hello, hello, i'm pasha, i’m ezekiel, it’s very nice, very nice. i’ll say right away that big things and adventures await us today, but first, let’s get to know each other. take a closer look at the rogachovsky

central district hospital, well, it’s been a long time, almost 2 years here, oh already a lot, i want to tell you, as i understand it, in rogochev you tried condensed milk, yes you already tried it, in your homeland you have condensed milk, yes you have we have, uh, condensed milk, to taste, well, there’s also a class here, the same class, yeah, i see, but have you been to the factory where they produce it after all, you live in progaczow, well to be honest, i'm not a furniture factory today. we will find out everything there, but first we, why did we meet with you on the farm, we need to understand where condensed milk begins, are you ready? yes, ready, great, let's go, it seems they're already waiting for us, let's go faster, hello, good afternoon, we're coming to you on an excursion today, welcome, before going on the excursion, put on protective capes and let's take a walk to give, let's see how we

blowing a cow. by the way, yes, that’s what we wanted to know, first of all we want to know, how condensed milk is made, condensed milk won’t work without us, great, we ’re all going, let’s go, how does this whole process happen, a cow is driven in, before that it’s treated without a solution, then it’s wiped dry and the machine is connected when the cow has milked . after this , a sealing solution is again applied so that microflora does not get through the nipple, so that the cow does not get sick later, but i see that these devices somehow bounce off them, this is automatic, this is automatic mode, the machine senses the flow of milk, picks it up, there are some numbers, this is the quantity, the numbers are the amount of milk yield, you see, this is the number of the cow, this is 4.5, tell me, can our hero press some button to did he also take part in the day? i think

you can, like even your hero, connect the device, try it, now we’ll just equip it, give it gloves, okay, let’s try, okay, well, of course i’m a little scared, because well, this is the first time and i don’t know how to do it , here you are the device, take it, press the button, pull the device, now take the glass , put it here, one, two, three, it goes down, i think a little that i’m not succeeding, i saw that he was worried, i was worried about him too, that’s it, that’s it , that's it, 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 good salaries, here you... come and see how we feed

cow, okay, let's go for a walk, i made a video of a cow because i've never seen, when there are so many cows in one place, there are cows, here they are given food, here they are milked, he was interested, it was clear, we feed from our own cows twice, we have the power of the sowing type, feeding, we use our own compound feed, everything our milk comes with the extra grade, it’s out. that we don’t have at all, but how many cows do you have? 5.25 cows, in total we have 15,500 heads, in general we have six milk production complexes on the farm, you see behind us two tanks for cooling milk, where it is subsequently cooled for temperature 4°. ok, i have a question, have we already milked the cows, did it get here right away or is it still undergoing some laboratory testing first? it doesn’t fit, why

does it need to be cooled to 4°, well, milk is a short-term product, and if the temperature is high, bacteria develop in it that is undesirable for food consumption, and how much volume will be retained here, the volume, well, this is a tank for cooling milk with a capacity of 10 tons, but our milk arrives twice a day and we hand over 21 tons of milk. on the street, i saw a large cart of milk, and i wondered how i processed the machine there, after each shipment of milk to the milk station , the milk truck is washed, all the milk, what it is, the container, the

same thermos, two-layer stainless steel on the outside, stainless steel on the inside, between them - foam, which prevents the temperature of milk from rising during transportation to the plant. yes, and approximately how many hours can milk remain in milk? well, in general, it can easily withstand up to 8 hours, maintain the temperature, well, in any case, the faster, the faster, the better, our milkman is leaving for the factory, but we will already meet him there at the factory directly, of course, look further at what is happening with the milk. everything you wanted to know about the unique relics that are found in ancient temples. there are parts of many other saints here, and people know from vitebsk, they come and pray

to these saints and turn to them. about the history of the most ancient religious educational institutions that graduate from our school.

then it captivated me so much that others i didn’t see any paths, only jewelry making, they grew 700 tulips, the next year they grew 17 thousand, i was in shock, i was so scared, but it’s not for nothing that they say the city takes courage, their calling is to bring enlightenment and spiritual development,

watch on the tv channel belarus24. 10 weaving traditions are among the elements of the intangible cultural decline of belarus.

on izhnі is not khochaztsa podniz, the run i ibchyts, yak іdze rain, shapatziz lizce, sonziz sonza, i yaks, fobedzya warehouse, our zhytso, khochastsya pagazets on the geta light pa-inshama, i. kozhny zen adkryvatsya dlya sebe neshta novae. it’s so good for us, because we work with anyone, everyone, and belarus, because i know the right plant? belarus

is like, hello, hello, i brought you our hero ezekiel, he has a sweet tooth, i basically do too, i think that you also adore everything sweet, because you work at one of the sweetest factories in our country, absolutely true, but can you tell us? everything about condensed milk today? of course, but since we have food production. we need you first undergo the correct training, and get dressed, sanitize your hands, and so on, absolutely, and by the way, we brought milk, everything is just like at your work, yes, dangerous zones, then such a zone is included, and as i understand it, you also need masks, yes , yes, but just like in an operating room, and especially for people who have facial hair, facial hair, yes, it should have been... well, because this is probably a dress code for a man, a beard.

today, wearing a mask, how many tons of milk does your production plant receive per day? generally the parent enterprise is capable of processing up to 1,400 tons of raw milk per day. it's like, well, bass. well, you can sail on one, specifically for the production of condensed milk with sugar, and we accept 350 tons of milk per day and process it, and how many farms are involved in everything there, about 54 farms, they supply us with our milk, as i understand it, that we need to take samples now, absolutely, i already have experience in this, now they will help you do all this, great. so far as i am correct

i understand, this is like a whorl, a whorl, this is to mix it, to thoroughly mix the milk indicators, come on, i look at the woman, she stirs for a long time, interferes, you can mix for about at least 3 minutes, each section, 3 minutes each section. well, that’s how it should be, but how many liters, in general, in this sector, in each section is about 4-5 liters, we mixed, we mixed, yes, what do we need now, right? and now you need to take a sampler, and i also know how it works, everything is correct, we press with our finger, we press, we pour, we pour, when she does, it seems to me that it’s easy, well, 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 raise and carefully lower the glass , and a neat glass. yes, try so hard not to spill, let go of your finger there, yes, you have to let go of your finger when you pour the milk out of the sampler, no, of course not, not as fast as it goes, this is the woman who is doing this, more, more, more, more, it was long, it was slow, well, it’s clear that he tried, it’s clear that i tried, well done, that’s it, try the milk, let’s go down to the laboratory. so we actually selected the milk, it wasn’t difficult, no, everything worked out, everything worked out, well, great , please tell me what parameters are now being used to test milk in order to send it into production, each batch of raw milk

passes physical-chemical, microbiological and radiological control. parameters, that is, safety indicators, in case of non-compliance with at least some indicator, even like temperature, such the milk is sent back to our supplier, by which parameter we will now check it, since the technological process for the production of canned milk has a high-temperature processing stage, we must make sure that our milk protein is thermostable, that is, it does not curdle, i just wanted to say. we heated it up, so exactly 20, exactly 20, exactly 20, and what do we do next, we need alcohol, well, it’s just calm,

when i took a course in microbiology and general chemistry at the medical university. with these actions we mix, mix, mix, look, that’s it, there are no clots, no impurities, nothing has curdled, which means the milk is thermostable, everything is perfect, then we pass it through, of course, we’ll go through it, let’s see how we will produce our own from this milk a tasty delicacy, well, in fact, that

’s why we came, for the sake of a tasty delicacy, that’s it, we’re leaving, so that’s it, well, here we are , yes, our technological process takes place in a closed mode, that is, it is fully automated, and that is, we we won’t see it, that is, all this is in a closed mode, absolutely, only pipes, only pipes, yes, but visually we can see it in the diagram, in much the same way milk flows live through our pipes and enters containers. i thought you had rivers of milk here, condensed milk here, regular milk here, but you have everything through pipes, everything is closed, only now you can see a cartoon, please tell me, this is where the sifting of cooked condensed milk takes place, no, preparatory work for raw materials takes place at this site , that is, preparing a milk-sugar mixture, this is milk,

which we have processed, flows countercurrently, heat exchange occurs on the mixer with syrup, further mixing of milk with sugar, a milk-sugar mixture is obtained, which is then sent to another compartment, to the brewing compartment to thicken it to obtain condensed milk, but wait, there is nothing else only sugar syrup and milk are added, fine crystalline lactose is also added, this is... a special additive that is necessary so that natural lactose, natural, which is contained in the milk was formed during cooling...

it ran out again, that is, i’m serving milk, that is, all communication comes from here, you can say with the factory, yes, but here it’s like some kind of calculator, this is what is used to control each block, all these buttons are for that , so that i can collect the necessary, yeah, you are a milk navigator, by the way, yes, you see, i came up with a new position for you. as far as i know, condensed milk was invented about 200 years ago, and the technology for its production has not changed much, it’s the addition of these ingredients and evaporating the water so that it

became thick. they explained to me that it takes 6 hours for the milk to be mixed with condensed milk, we walked around the plant and saw all these pipes along them, the milk, this mixture is normalized, that is, it is cleaned, sterilized, then it is cooled by... the mixing process takes place with sugar syrup, it then gets into the yellow reservoirs, and that ’s where the process of its thickening occurs. belarusian doilitstva, like a pile.

architecture of belarus. above the respectful campasi, we are very abelisk from the gadzinnya. sedziba aginskaga yana just fell i pile eight yakraz suchasnasst dzyakuyuchi getam element. glyadzice on our tv channel. gets

project for the right region in the day of belarus.

here we are in the laboratory, which monitors the entire technological process, i’ll hand you over to our leading engineer katerina, who will tell you everything in detail. ekaterina, we are sweet tooths who have just made condensed milk, and before we say, give it to the people for sale, as i understand it, we must check it here, definitely, here. this device is called a viscometer, it has us to determine viscosity, i didn’t know either, for the first time we have a viscometer connected to a thermostat to maintain an optimal

temperature of 20°. so i noticed that. we have only 11 laboratories, we have our own laboratory in each workshop at each site, yeah, this is serious, i want to tell you, well, let’s take it as an example, let’s, what do we do, what do we do, we pour our condensed milk here, and how much is needed we are ready to pour this condensed milk, look, we have lines, you see, at the bottom in the middle at the top. what's inside us? the liquid is distilled water and distilled water, well, that’s it, it seems we’ve poured it, we’ve hit it, we take a ball, oh, you’ve got some balls here too , of course, and you’re timing it, we’re timing it from the top line to the bottom, and how do you know that it’s to the end, you can’t see anything there, look, but i’ve already noticed, well, how much has already passed there, and what’s the norm,

we generally have a viscosity from 3 to 15. i’m watching how the little girl pours into the jar, i thought that this is a slow process, well, in the end it’s not like that, everything turns out quickly and well , the process is of course beautiful, before it’s already pour condensed milk directly into cans, the cans are sterilized, and by the way, there was an ultraviolet lamp, i

also think that... somehow it 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, hello, dear, we were walking here and came into your workshop, as i understand it, you are in charge here, yes, i am the head of the finishing shop, samyshin, oleg nikolaevich, it’s very nice, oleg nikolaevich, so please tell me how much? bank in general this is the day produces here on average 320-350,000 jars per day, we produce canned food with sugar, wow, i see how - from her jar back and forth, they fly there at cosmic speed and above your head, we have three lines in the first packaging: one line of sterilized milk 300 cans per minute, a line of condensed milk with sugar 450 ba per minute and another line of condensed

milk with sugar up to 600. ragachyov’s condensed milk is loved not only in belarus and the countries of the post-soviet space, because it is supplied not only to russia, kazakhstan, jordan, and serbia. i was surprised that belarusian rumors, they even sell to the united arab emirates, well, i would like it...

we see the affiliation with the dairy industry, assortment number, shift, date of manufacture, just for fun and a protective data matrix, why not, there is a special program that can be downloaded it reads the security protection on the phone, unfortunately it didn’t work out for me, because i didn’t have any applications, i thought that my camera would react to this, but they later corrected me, because.