they live in belarus and do everything for its development, belarus can be different in order to understand and feel. she needs to be seen with her own eyes. hello dear viewers on the air of belarus 24 tv channel. watch us every day. after all, we are doing, belarus is closer. every day we learn something new and many projects for ourselves. of course we love to

experiment. we have gathered here, all creative people cannot do without it, to show exactly the traditions of our plant in our kopovsky district. nobody has this. only we can say yes. we are the first did it. these are cheeses with a stable quality , it is rich in vitamins, a d e of the bp and c groups, and there is more calcium in it than in milk and a sandwich. without it, there is no sandwich and pasta is not pasta. iron, zinc, sodium, magnesium, it also contains, and in some varieties there is also iodine and universes , kopol cheese makers are famous for the release of a healthy and very tasty product, cheese, it can be compared, uh, a living organism, which is influenced by all mood factors. i’ll tell you, put aura underwear there so that this cheese turns out decent tasty, uh wonderful organoleptic. well, and to which

our customers can later appreciate tasting , in order to continue to buy worthily, one must treat the dairy industry, because well, in fact, this is the most difficult production and of all food production, raw materials are boiled in the kopol region long since in 1924. two whey factories were opened on this land, then dutch cheese was brewed in wooden vats in 1936, 165 tons were produced. cheese construction of the current butter cheese factory started in 1949 and 2 years later the enterprise was up to new operation. kopyl well, let's say this is a city with radims. long ago it was all here. started. we try to maintain these traditions so that they remain. it is in this city at this enterprise, if here the delegation passes on the territory of the kopyl branch, then everyone is delighted only with how these sheds are told. uh, here, in fact, the girls

are workers of this plant. they are probably the hallmark of this enterprise, because when they talk about their raw, they tell the story of the creation of this cheese, then you fall in love even with this process itself, and then you start tasting it and it’s just a wow effect. he's just secured. the kupol enterprise supplies 14 types of cheese to the country's stores, a daily shipment of about 500 kg, traditionally, mass cheeses are raw russian group due to the average price range due to the consumption culture. well, raw aged ones are already in second place, but they are due to the cost. and again, due to the conditions of production, they naturally produced in a smaller volume and consumed in no less volume, raw, of which there are more than a thousand species in the world today, are distinguished by their unique taste

, cooking technology, composition and nutritional value. the pride of the kopyl enterprise is a collection of elite group cheeses. in the thirteenth year, it was decided that there would be production at the okopol site, in addition to the russian group. severe da semi-hard will be produced by an elite group of cheese. our specialists trained in holland, you know many of them arose, so to speak, federal ideas, ideas, so to speak, yes, which had to be implemented here in the netherlands, we all know that whole parmesan is produced here in the sixteenth year. our experts decided to try to produce it here. well, to produce, as we understood that in the netherlands they have their own technology, but based on the environment that exists there, even taking into account the presence of the sea there, therefore, the composition and herbs of the feed. they were completely different. but we still decided to make

a decision. well, let's try to cook. first cheese parmesan after a year. we tried it. yes , it needs to be improved a bit. well, after several modifications, after all, we created our own recipe based on the netherlands well, this is our recipe, yes, and our technology, which is our intellectual property right here in our environment, and we got this cheese. well, we started to move on. we decided to try to create a two-year-old cheese to create it on the eighteenth. we implemented it and in the twentieth it came out. and, respectively, the first time. we tried our result, which turned out and the recipe is saved to this day in we don't change anything about it today . here we are satisfied with everything. that is, we got what we wanted and it is, of course,

one of my favorite cheeses - this is a collection that is characterized by long maturation periods and maturation in a latex coating, which provides the necessary ergonomics, which we initially lay down, and in the recipe we start from work in the thirteenth year, therefore, the creation of our entire collection, in principle, took 10 years. we have been choosing for a very long time. concentration that's exactly the taste of aromatic additives, because it was necessary to catch such a golden mean in order to reach as many buyers as possible. some people like it spicier, some like it softer. and some people do n't like it at all. so here is the process. it's not just one day. that is, it had to be understood six months later, six months later, nine months later. what will the taste be like? what will be the organoleptics, therefore, he is playing for such a long time. this is our child. this is our longest running development to date, of course, by far. we are very proud because part of the population under our

buyers are thrilled that new species are created off the cuff. not here it is necessary tomorrow, but at the behest of the soul. here is an idea, it is growing. uh, new opportunities are development, not development, they are polished and six months later. a year later, in different ways, we get a new kind of cheese. and we are always very pleased when we see the faces of our customers or the faces of people who try our products, their eyes light up there pleasure. believe me, that's what he's working for. and this, probably, is a higher assessment of our work.

the company specializes in the production semi-hard rennet cheeses, as well as butter, skimmed milk powder, whey powder. today, there are 270 people on the staff, of which 59 people work for us in a separate section, which i like the specialists of the kopol branch. ah. this is what they have since the creation of the cheese, they clearly understand and imagine how the cheese should be at the exit and during the production process and not only the first cooking. they constantly refine this moment at the enterprise. all technological and prescription requirements are clearly and strictly observed.

hence the exceptional quality of the finished product. every day every minute every second we work 24/7 365 days a year. no weekends, no holidays. we love our work, without it it is impossible. this is our aging chamber, our elite collection of cheeses. here are all our species, ranging from long-term maturation to three months. here, all kinds of cheeses are ripened in this chamber. and we start with the recipe, ending with the color of the polymer coating and plus the label material that we use plus it design, so in general, here is the development of the entire project is completely of all cheese production of cheese, you need to withstand everything from the raw material belt, ending with the conditions, packaging and storage temperature before

shipment and temperature. in the store itself , it also matters, so there are no such moments that one could turn a blind eye to, everything is important from beginning to end. tura severe result of very difficult, painstaking and long work, even the mood of cheese makers affects the result, given that they have it turns out i can say they have, uh, always in a good mood and you can see even by the cheese that they make that they love their work, i will say that they put their soul into this product, and it can be seen, firstly, they are not born. just like that, it means that initially some idea of ​​some kind of test appears, but we understand that this is necessary so that not only one person does not like it, but that there is a category of buyers, because what we do is, what we are working for. this is for our customers who want get. pleasure from they perceive

our work as a food product, and it must be at the level, because we are what we eat. we already have this kind of competition between enterprises. and you know, it's very good, because any competition. it leads to an improvement in the quality of the product, and we compete sometimes somewhere someone hears. that's where technologies are working on some issue , there are technologists on such and such occasions, sometimes they call there. here we heard. you were engaged in such and such products are made from the soul and from natural ingredients. it is based on exclusively environmentally friendly raw materials, therefore the cheese has an exquisite taste and impeccable quality, stable quality and stable, let's say, organoleptic. that is, it doesn't matter. we'll buy, uh, in a week or two. well, these fish will be stable quality. this is what we always support. uh, our technology is our workers. who supports,

therefore he enjoys and popularity. we also have a quality management system su-22.000. that is, it is from an international requirement. we are selecting samples of all finished products and semi-finished products for the production and quality control of sinks and all products we select are tested by this laboratory. we give a conclusion on the quality and export after receiving the analyzes. that is, we give permission for the export of products not only we test. we have national authorities. there is a belgosvetcent, which periodically snaps up its own scheme. they brought to her specialists leave for the enterprise select products, control their e-laboratories, which are also credited for their requirements. tests are given for protocols, that is, products. she always passes the test. it is good. it is not surprising that cheese is a welcome treat not only on the tables of belarusians, but even today. they are actively supplying.

the price of the market of the russian federation is mainly the central federal district and e to the republic of kazakhstan for the last year. e. we have actively increased sales of cheeses. in the republic of kazakhstan , we are also negotiating the supply of cheese to other countries e armenia afghanistan tajikistan these cheeses that ripen there, from a year to two. they, of course, are especially popular. we started in 2013, raw, 3 months of ripening , we tried it, it turned out, this is the twenty-first year, a dairy week was held in the russian federation in the city of uglich, where it is cheese, like a young one took the grand prix soul into our piece of heart. and each has its own soul. everyone has their own, so our cheeses are special in their own way. they are not repeatable, cheese. we must not

only love. it must be felt, and not every person can feel it. cheese and can cook it. he's going to have other virtues. this will be a wonderful person, but he does not feel his cheese, he is not felt and he will not be able to cook cheese. it pours out. here is the result. well, this is my job. that's why i love her for the result and the result, apparently, the future is not far away. it promises to be even more impressive, the project of the cheese laboratory is already being developed, because, well, i understand that in order to create something, you need the condition of peat . so they call people who love cheese very much, whoever tries the products of kopol cheese makers at least once with torafil will definitely become familiar with these cheeses. this is what we do our best to ensure there is always an abundant quality of cheese, a stable taste. ours

is not special. they are unique, no one else has them. here is the approach we have in production. in 24 hours you can do a lot in 7 days even more in our project. you will learn about key dates and events in the country and the world that took place during the week in just 20 minutes there will be time for part of the entertainment - exciting projects of movies. online travel and healthy lifestyle in the

weekly project aired 24/7, watch on our channel every friday evening. if you want more of all, we’ll mam the khan’s hut, the skin time we need to work is to tune in with good thoughts with good, energy. this clay. so we will also be denied tolenovit and ganshar. i, creating a unique redsha, took away because of the redsha, the brest region was there, the field was covered, the narwhal was eared, i put it on myself and so i painted it. i'm on the bridge red-two kolya you just twist and stamp. i put you pots 2-3 10 20 back a day, yes put it i start to sculpt the creativity of the work. i can't sculpt a monotonous

release of the project on the face. vladimir litvin has a shukshuk, he doesn’t dream that i rushed god gives me. i would not have wanted to be born to any other, only russia had its own delusion of disputes and disagreements, how to find a formula for peaceful communication, time, in fact , is becoming a more important resource than money, today it became clear that is actually happening and what it threatens. we must develop our own strategy, that we must do lessons and once again learn lessons from what we see around the world is changing very quickly, we learn the opinion of experts in the editors' club program. we need to make sure that we provide ourselves with everything, whether it’s bad, good or not enough, a lot, but we

must be self-sufficient not to miss new releases on the belarus 24 tv channel. the heroes of this intellectual game are very versatile developed personalities finally, at least someone then who i ask what you like in free time, says, fishing yes, this year i went once. and i also love. here they will have to answer the unexpected and difficult questions of the alup, who discovered america in 1492. where did he swim? excuse me, two one and it's far away, linden is good. this is, linden, like your answer. what was the name of the heroine heroine the wizard of the emerald city that same girl who, along with the dog, was carried away by a hurricane? i now open your eyes to this

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protection of the legitimate rights and interests of citizens, and the mechanisms of justice and the socio-political situation in the country were discussed at the meeting.