[000:00:00;00] every day we learn something new, for myself, there are many projects, of course, we love to experiment, we are all creative people gathered here, without this it is impossible to show the traditions of our plant, our kopolsky district, no one has this , only we can say that yes, we are the first, we did it, these are cheeses with stable quality, it is rich in vitamins a, d, e, group b. pn and, and there is more calcium in it than in milk, and a sandwich without it not a sandwich, and pasta is not pasta, it also contains iron, zinc, sodium and magnesium, in some varieties also contain iodine and selenium, the kopal cheese makers are famous for producing a very tasty product that is healthy for health , its cheese can be compared to a living organism, which is influenced by all factors, mood, well

, i’ll even say, there is a positive aura there, so that this cheese it turned out to be decent, tasty , uh, wonderful organoleptically, well, which our customers can then appreciate, taste in order to continue buying, we must treat the dairy industry with dignity, because, in fact, it this is the most complex production of all food production. cheeses have been brewed in kopalshchyna for a long time; in 1924 , two cheese factories were opened on this land, then dutch... cheese was brewed in wooden vats. in 1936, 165 tons of cheese were produced, construction of the current butter and cheese factory began in 1949, and 2 years later the enterprise was put into operation. kopel, well, this is, let’s say, the city of syrdelov, all this has been established here for a long time, we are trying to maintain these traditions so that they remain in this city, in this

enterprise. if a delegation passes through the territory of the kopol branch, then everyone is delighted only with the way they talk about these sulphurs, in fact, the girls, the workers of this plant, they are probably the calling card of this enterprise, because when they talk about their cheeses, they tell the story of the creation of this cheese, then you even fall in love with this process itself, and then you start trying it and... just a wow effect, it’s just careless. the kupolsky enterprise supplies 14 stores to stores across the country types of cheeses, daily shipment of about 500 kg. traditionally mass-produced cheeses are cheeses of the russian group, due to the average price range, due to the culture of consumption, well, in second place are aged cheeses, but due to the cost, they are

again due to the conditions of production... they are naturally produced in they are consumed in smaller volumes. cheeses of which there are more than a thousand types in the world today are distinguished by their unique taste, preparation technology, composition and nutritional value. the pride of the kopolsky enterprise collection elite cheeses. in the thirteenth year, it was decided that at the kopol site there would be production, in addition to the russian group of cheeses, but there would be a semi-hard one... an elite group of cheeses would be produced, our specialists trained in holland, you know, they came up with all sorts of, so to speak, ideas, official, so to speak, ideas , yes, that had to be implemented here, we all know in the netherlands that parmisan cheese is produced, so in 16, our specialists decided to try to produce it here, but to produce it how, we understood that in in the netherlands they have their own technology, but it is

based on the raw materials that are available. there, even taking into account, let’s say, the presence of the sea there, so the composition and herbs, feed, they were completely different, but we still decided, made a decision, well, let’s try, we made the first parmesan cheese, a year later we tried it, yes, we need to refine it a little, and after several modifications, we nevertheless created our own recipe based on the netherlands, but this is our...' recipe and our technology, which is our intellectual property here on our cheese, and we got this cheese, well, we started to move on, we decided to try to create a two-year-old cheese. the idea arose to create it, in the eighteenth we implemented it, in the twentieth it came out, and accordingly, for the first time we tried our result, which we got and

the recipe has been preserved to this day. we are not changing anything in it, today we are happy with everything, that is, we got what we wanted, and it is, of course, one of my favorite cheeses, this is a collection that... i am characterized by long ripening periods, also maturing in latex coating, and which provides the necessary organoleptic properties, which we initially included in the recipes, work began in the thirteenth year, so the creation of our entire collection, in principle, took 10 years, we spent a very long time selecting the concentration of the flavoring additive, because we had to catch such a golden mean to cover... as many customers as possible, some like it spicy, some like it milder, some don’t like it at all, so this is not a one-day process, but there is, it was necessary to understand in six months, in six, in 9 months, what the taste will be, what the organoleptics will be, so

such a long-time player, this is our child, this is our longest development to date, of course, of course we are very proud, because that part of the population, our customers, are delighted with this. new types are created not by direction, not just because tomorrow, but by the command of the soul, here is an idea, it grows, with new opportunities, developments, developments, polishing, and after six months, after a year in different ways, we we get a new type of cheese, 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 with pleasure, believe me that this is what we work for and... this is probably the highest assessment

of our work. belarus is dynamically developing interregional cooperation with russian regions, we are today on the list of key partners of the pskov region, issues of transport communication are being resolved, import substitution is being worked out, experts call the current time a battle for africa. the continent is gradually clearing itself of the colonialists of the past and is ready for cooperation. africa is objectively our field of opportunity; people can and want to cooperate with us. countries. almost instantly they decided to conduct an exercise in the baltic and black seas. during the maneuvers , landing operations and strikes from the sea on land will be practiced. we invite the polish military to our training. refusal, in return

a helicopter provocation, we do it without visas, we get closed borders. someone else has the impression that we are pushing it. main topics on the main broadcast. watch on the tv channel belarus 24. issued meats of belarus with shmatvekavoy history. we can obtain abaronial doilitstva from the right-wing architecture. and all for this period of time round velvets are characteristic. they floated to the pharmaceutical economic centers of the country and a zillion extraordinary people. some of the towns, garads, which were previously significant in magdeburg. in the case of lunges, the kali gypsum is far from overdue. its meaning, geta was a sapraudnaya revaluation, gygunka changed navakolle, cultural-asvetnitskiy project architecture belarus. gety kastsel does not end and ў savetskiy period, kali vyalіkaya kolkastsya temple stratsіla its percapachatkovaya meaning.

everyone remembers the 50s and has such an appreciation of stalinist classicism. please tell the belarusians that you won’t get a ticket, because you can come to our capital, prices on the right. kab adchuts usyoy as if with a soul, what the hell is. glyadzice, on our tv channel, the secrets of good morning and good mood. don't forget that smiling is the cheapest way to look your best. meeting amazing people. all of you are artists. on you watch each one, you can make a movie about each one, but what if you sprinkle everything with apples, just sprinkle everything with apples. can i be an artist for 5 minutes, i can do it in any profession , i just don’t know how to make rings yet, but there’s also a lot of useful and interesting information, pumpkin flour, where do we get it, take a seed, take a seed, squeeze it out oil, this high country cuisine begins, only

females bite mosquitoes, and whoever bites bees, so do bees, look, the good morning of belarus with svetlana borovskaya, on the belarus tv channel 24. the enterprise specializes in the production of semi-hard rennet cheeses, as well as butter, skimmed milk powder, milk powder, and whey powder. today there are 270 people on staff, of which

59 people work at the cheese-making site. what i like about the specialists of the kopolsky branch is that from the moment the cheese is created, they clearly understand and imagine what the cheese should be like at the end, during the production process and not only in the first cooking, they are constantly refining this point. at the enterprise clearly and strictly all... technological and recipe requirements are met, hence the exceptional quality of the finished product, cheese is generally like a child, especially those cheeses that take a long time to ripen, and i need to care for them, love to cherish them every day, every minute, every second, we work 24/7, 365 days a year, no days off, no holidays, we love our work, we can’t live without it, this is our aging chamber, our elite collection of litter, here you can find: all our types,

from two-year ripening to three months, everything here, all the names of cheeses are ripened in this chamber, we start with the recipe, ending with the color of the polymer coating , plus the label material that we use, plus its design, so this is in general the development of the entire project , all the cheese is in production cheese needs to be maintained in everything from the acceptance of raw materials to the packaging conditions, and the storage temperature before shipment, and the temperature in the store itself also matters, so there are no such moments here that could be close your eyes, everything is important, from beginning to end, the cheese recipe is the result of very difficult, painstaking and lengthy work, even the mood of the cheese makers affects the result. considering what they produce, i can say that they are always in a good mood, and you can even see... from the cheese that they produce,

that they love their work, they, i will say this, they put their soul into this product , it is clear that cheeses, first of all, are not born just like that, initially some idea appears, some tests, but we understand that this is necessary so that not only one person does not like it, but so that there is a category of buyers, because what we do , what we work for, is for our customers who, although... enjoy it, they perceive our work as a product nutrition and it should be at the level, because we are what we eat , we even have some kind of competition between enterprises, and you know, this is very good, because any competition leads to an improvement in the quality of the product, and we compete, sometimes somewhere someone hears, so there are technologists working on such and such an issue, there are technologists on such and such, sometimes they call there, here we are... or are you doing something like that? the product is made from the soul and from

natural ingredients, based exclusively on environmentally friendly raw materials, so the cheese has an exquisite taste and impeccable quality. stable quality and stable, let’s say, organoleptics, that is, it doesn’t matter if we buy it in a week or two, but these cheeses will be of stable quality, this is what we always support, our technologies, our employees support this, therefore, it is popular, we have a quality management system 122,000, that is, these are international requirements, we carry out sampling of all finished products and semi-finished products for production and quality control of washes, we select all products, test them in this laboratory, and give a conclusion quality, and export after receiving analysis, that is, we give permission to export products, not only we test, we have national authorities, there are bilgusficens,

which every quarter, they have their own scheme, their specialists visit the enterprise, select products, carry out control in their laboratories, which are also accredited for their requirements , conduct tests, provide protocols, that is , the products always pass the test, they are good, it is not surprising that the cheese is desired treats not only on the tables of belarusians, cheeses at the moment, they are actively supplied to the market of the russian federation , mainly the central federal district to the republic of kazakhstan over the last year our sales of cheeses to the republic of kazakhstan have actively increased, we are also negotiating the supply of cheese to other countries, armenia, afghanistan, tajikistan, these cheeses that ripen there from a year to two, they are of course especially popular. we started

grojca cheese in 2013, 3 months of ripening, we tried it, it worked, we can confirm it in twenty years. dairy week took place in the russian federation, the city of uglichi, where this cheese, groytser young, took the grand prix, we are investing they have their own soul, our piece of the heart, and everyone has their own and everyone has their own soul , therefore our cheeses are special, in their own way, they are unique, cheese must not only be loved, it must be felt, and not every person can feel this cheese and can cook it, he may have other advantages, it will be... a thorough person, but he doesn’t feel his cheese, he doesn’t feel the cheese, he won’t be able to cook cheese, it pours out, this is the result, well this is my job, this is why i love it, for the result, and the result, judging apparently, in the near future

it promises to be even more impressive, a cheese laboratory project is already being developed , because well, i understand that in order to create something, it is necessary to create conditions, turophiles, that’s what they call... people who are very love cheese, anyone who at least once tries the products of kopal cheese makers will definitely become a turophile, because their raw products have a weed -free quality mark, for this we do everything possible, we are guaranteed to always have a stable quality of cheese, a stable taste, ours are special, they are unique, there is no one like them no one has, this is the approach we have in production.

an overview of the most important sporting events, as the new head coach of the national team , carlos allas ferr, named an expanded list of players for september. qualifying for the european championship 2024. two gold, silver and three bronze. this is the result of the belarusian wrestlers at the world youth championships, which was hosted by jordan. exclusive interviews with athletes. tell me, you repeated this result 1092 and surpassed it in the training process, well, i was ready to show it faster than a second. it's there in athens? yes, if it was one race, not four. great emotions, thousands of fans came to celebrate the spanish women's team, which won the world cup, the impressions are only positive, one of the most spectacular, one of the most exciting sports, all this is in sports projects on the belarus 24 tv channel, we continue

to talk about cities with pleasure belarus, the starting point of our route, like most tourists, the station square, the author’s routes, believe it or not, but once upon a time on this earth there were centuries-old forests, and here also passed the largest trade route from the vorak to the greeks , the most mysterious places, in the very heart of broadway there was a unique clock, initially there were no hands on it, later they appeared, but the clock never showed the correct time . interesting myths and legends, they say that here in the central square, under the asphalt , a unique paving stone has been preserved; it was brought here in soviet times from krevsky ... watch the program of the city of belarus on

our tv channel. you are watching news in tatyana studio