let’s just say that we can implement it, bring it to life, then we make some adjustments of our own, and what we end up with is, in the end, a full-fledged concert program that lasts up to ten minutes.

the skin of their day begins to grow stronger, and when we get up early, the sun is just coming out from behind the village of polyatishche, just breaking away from the distant trees, let’s say, how much beauty there is in all this, the frog calls out.

you can accomplish a lot in 24 hours, and even more in 7 days. in our project you will learn about key dates and events in the country and the world, happened in a week, in just 20 minutes. there will be time for entertainment, exciting projects that will surprise and lift your spirits. a series of films - pearls of belarusian cinema. and, of course, online travel around nashedi. country in

search of a new place on the map, all this and not only in the weekly project broadcast 24x7, watch on our tv channel every friday evening, today at 4:00 am.

when people abroad just say belarusian milk, they immediately start singing odes to it. and of course, it’s nice, because we do a lot of things we do. among all this deliciousness, of course, there is cheese, a product worthy of compliments. and today we will find out how it is made. hello everyone, my name is kai and i'm from china. now i live in minsk and love to try different foods. i really like belarusian cheese, if possible, i would really like to try some cheese. production, hello, oh,

okay, i'm pasha, kai, very nice, hello, you've been waiting for me for a long time, yes, okay, mutually, i saw your video, and you know, you surprised me very much. yeah, why? because i thought that in china they were for cheeses treats you quite calmly, but here you are, a person in love with cheese, and have you liked it for a long time? well, look, i came to belarus, your cheese is really delicious, there’s a really big selection, so how can you not fall in love with something like this? how long have you been in belarus, what are your hobbies and what do you do? i’m almost in my fifth year in belarus, i’m studying here, i’m studying at the faculty of journalism of bsu. i’m already a journalist, great, colleague, it turns out, well, today we’ll show you how cheese is made, but you and i will go to slutsk, where there is one of the largest enterprises, yes, yes, in fact, there are a lot of

cheese factories in belarus, both small and large, but we decided to show you the huge scale, great, let's go, let's go, ready to go, come on, well, we came to see kai, yes, how cheeses are made, let's go, let's go, come on, oh, hello, my name is. yes, i brought you a friend who loves cheese and wants to know everything about it, we are glad to welcome you, we will show you how everything happens from the beginning of the process until the end, when we receive the finished product we try the product and release it for sale, look, it’s already in anticipation, so, kai,

you and i are now in a dirty zone, where workers coming here to production take off their outerwear and to get inside they need to go through full processing. how this is done, as i understand it, you will be my test subject, you are the first, i will tell you what to do, and you just start, first you need to place your hands in this zone, the washing zone, come on, here comes the water, wash , then soap, yeah, i see everything, so, good, there is, the soap is gone, there's food, now there's water again, well done, you're doing well, well done, now you need to dry your hands, yeah. well done, next, look, the disinfection zone, place both hands here, like this , disinfection should take place there, yes, yes, there, that’s it, it worked out, great, it worked out, and then they should let you through, now it’s my

turn, i’m crystal clear clean, ready for all operational actions, we have passed the sanitary... milk, i have a question, tanks with fresh milk are arriving from some nearby are there more enterprises or is there a much larger geography in belarus? the enterprise is located in its raw material zone in order to deliver it as quickly as possible, it was the freshest milk possible, they arrive during the day, they

arrive in several stages, that is, there is morning milking, which arrives in the very morning, starting around 8, 7: 30 the last cars end around 10:11 pm, that is... there are about two rounds of collection from one farm, the night milking goes into them and is stored in tanks on the farm itself. i'm from central in china, although we have dairy products, from my point of view they are not as tasty and not of very high quality. when i just arrived in belarus, i tried your milk, i still remember that it contained 3.2% fat. i have never tasted such delicious milk. we have on. one more debarrier, we have to go through to get into the production zone directly, how much volume do you each come here, the largest machine is about 30 tons of milk, this is one machine, how many in total, in total there are about 70 machines per day, but they are all

different quantities, in total about 700 tons of milk come in per day, 700 tons of milk per day, there are so many cows in belarus. you and i find ourselves at the laboratory assistant’s workplace, this is the first point of control, where we will open the tank truck, interfere, take samples and then conduct a study of these samples, and the contractor, the supplier. okay, how much should you take from each section of milk? we first take spot samples from each tank into some container, and then extract 500 ml from the container for laboratory testing. and now it’s clear, then there is every machine, every section, every machine, every one. so, when they opened this lid, this milky smell was right in my face, i felt good,

because i like these smells, but for some reason some people, especially my chinese friends, just didn’t, kai immediately began to tear into battle, even he didn’t want to be shown how to do it correctly, he wanted to do everything himself, try it, okay. when i tried i realized that it’s not so easy, it requires a lot of effort, we work for you, yeah, now we take the sampler, like this, once we lower it, close it, yes, and look, we collect it here, like this, both, okay, i understand, try it, yeah, let’s try it, like that. so we took spot samples,

now we need to pour it into a container and take it to the laboratory, oh , i don’t know, it’s some kind of treasure for me, i held it so well, just close it with a lid and carry it. that's all for now, now we will determine the acidity in milk, we need to measure 20 ml of water, distilled water, into a glass, once twice, again, that's it, open milk, yeah, here’s 10 ml, put it in a glass, and now that means two or three drops of finophthalene, and this? what is the purpose of the indicator that colors the milk, so that we can determine the level of acidity, yes, let's count, one

two, let's do it again, one more time, that's it, that's it, that's it, now you'll color it like this, look, stir it in a circular motion, try it, as if you were mixing up a cocktail, like that, yes, well, what happens there, uh-huh, colors have already appeared, appeared, yes, yes, we compare with the standard, well, they added more of them, yes, we conclude that how much we spent, that means for alkali, for testing, 1.7, multiply by 10, our acidity will be 17° thermometer, this is the norm, this is the norm, great, and we accept the milk, we accept it, yes, we tell the driver, stop by, yes, that’s it, 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, the fruit.

we’re going to normalize it, let’s go and it’s generally not clear where, what’s going where, yes, how can we figure it out, everything is buzzing all around, everything is shining all around, everything works, some light bulbs they glow, there are just so many tubes above me, there’s 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 processed only per hour, in very thin layers this all happens at high speeds, the technology there is at a high level, we have prepared a normalized mixture in the hardware area, then we move to the cheese production, where this mixture will go to the cheese manufacturer and the process of producing cheese grains and cheese will be carried out. pom here re-washing our hands, we go into a clean area, yeah, i feel like we just washed our hands 100 times, didn’t you have time? walk 100 m, disinfection again, otherwise they simply won’t let you through, that’s it, guys, you’re ready, then i’ll hand you over to specialists from the cheese-making industry, who will teach you, show you the basics of cheese-making production, they’re already waiting for us there, yes, let’s go, hello, hello ,

look what kind of friend i brought you. we were at the first stage, we brought milk, we checked it, we normalized it, here it is it has come, as i understand it, to you , the normalized mixture is sent to the cheese makers, the incoming milk is added with dye, if the cheese requires it, if not, some cheeses are produced without a starter, after which the starter is added, depending on the type of cheese being produced, according to the time, how long it takes at the moment the milk arrives... directly to the head, which comes out of ripening, which is within 5.5 hours, 5.5 hours, oh, milk, here the starter has already been added, all that remains is to add the fernet fernet, they gave me this magical one they said it was on lady, i was so worried,

because i don’t know how long i need to fly, fast, slow, i’m a good worker, how much sleep i get. cheese from 12 ton ton by 200, oh, can you imagine, the all-foreign enzyme is what it’s for , so that the curdling process can already begin , yes, as i understand it, this is the grain that we saw, when it curdled, they just removed the whey from it, what’s left is this the grain, it is poured out with whey, the whey is poured in, the whey from... and this happens here and is separated, at the beginning it was not at all clear to us, because the grain is in my head - it’s just something from a plant, it’s very edible, of course, you can try it, or you can try it at this stage just

like this, try it, it’s warm, right? well, are you ready? yes, of course, come on, i’ve never tried this raw cheese before, i’ll say that it’s some kind of unusual cheese, because there’s no smell, no taste, there’s no salt, nothing, and there’s no salt, nothing, well, it’s like cottage cheese, but it’s like that, yes, what kind of cheese will it even be, we cook telsit cheese, semi-hard telsit cheese, and what is it semi-hard cheese? cheeses are divided into hard and semi-grated, depending on the moisture in the cheese, if we want to get hard cheese, then the moisture in it will be very small, up to 40%, semi-hard, 43-45% moisture, even at the beginning i

think that it’s probably there only people work, but it’s not true, there’s also a robot working there. when our cheese is molded, it goes to the presses, where it is pressed for two hours, and after that it goes to the robot, the robot takes out the cheese, there is a very huge metal hand, it moves the cheese, everything is done very quickly, this is really unexpected when they told me that one block weighs 17 kg, in shape... there are two of them, 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, that’s ready, that’s ready , to be honest, i always thought that such robots were used only in the automotive industry, but it turns out

that they are used in cheese production too, we can’t do without them, well, i’ve never seen such huge... heads of cheese that just flash past your eyes, i was amazed when i saw these cheeses, i immediately knew what they were throwing at me, it was tofu, although interesting the fact that they looked very similar, even the same, but generally different, of course, each country has its own taste, in china we don’t salt tofu, we made the mold, everything is ready, in belarus people still salt cheese. this additional work involves salting the cheese, depending on the type being produced, from one and a half to three days in these pools in salt where the compensation is. swims for a long time before falling into the bathtub, what does the cheese do, it floats down the stream into a container, can you imagine, it’s already romantic

when people lifted this container from the pool, there’s just so much rubbish, i don’t i expected that this bassim was just so deep, three indicators are very important for us: ph of the brine, temperature and salt concentration, yeah, at this stage we measure the ph of the brine, it ranges from 4.6 to 5.2, the concentration also varies from 18 to 22 and the temperature is standard for everyone - 12°, the brine is quite cold, and there are so many stages of quality control here, well done, okay, let's see, the dipstick just drops, the breakdown. it looks like we have 4.83, this is ph, yes 5.2, perhaps, but we have such an environment, about an average display of 4.8, and this does not mean

that we revealed some secret with another enterprise, well, it’s not advisable to brag about another enterprise, we make it delicious, but we will do it, this is the main thing, i didn’t know that you also need to put the cheese in a bag, people do this so that the cheese does not lose moisture. in the bags there is a certain gas permeability, air does not get in, but carbon dioxide comes out, and sometimes it also seems to be in some kind of wax or something like that; we also have a latex coating , and this is also some other type of cheese and a specialty. here it is automatically me so i understand, well, the most important thing here is hands on time. yes, choose, i’m worried , my friend, it’s a thrill, you know where they offer

to go, the very first cheese hike, the ripening chamber, yes, we, like cheese, are going to ripen , wow, if you’re not mature yet, now you ’ll ripen, we’ll ripen , come on, let's go, well, now we can take off our masks, since the cheese is already there. well, in general, we make about 50 types

of cheeses, semi-hard ones, they are in yellow bags, so, and the elite cheese, which is here, matures in bags, yes, these are colorless bags, you can go there attention, you have a lot of elite cheese, i want to tell you how much? ripens here from 30 to 45 per day, 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 there it’s only 10-11°, and what happens during ripening is formed in the cheese during ripening. taste and design, klaski, about which everyone is so interested, ask, for each cheese, for some reason they are different, different, it depends on no matter what kind of starter we put in the cheese, so it

lies there until ripening, as i understand it, it lies in one position all the time, it is turned over every 10 days, by hand, by hand, yeah, that’s how long you need to turn it, that’s it - in one of the stands there are more than 2.0 of these heads of cheese, the stands there? there are a lot of them, i didn’t even try to count them, they took them, turned them over, but you need to throw them beautifully, let’s throw them over your shoulder, so let’s take them, oops, you turned them over ugly, here you have a beautiful one, let’s do it again, once again, let’s do take two, eh you selectively turn it over and the rest are already better. oh guys, how i want to try it, i'm already hungry.

don’t tell anyone, 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 elite cheese, you need to start with the classic one with a low percentage of fat content, so i recommend starting to try cheese from dutch yeah, then russian, and then with black truffle, and why is the first attempt necessary with, when low fat starts, so that more receptors open up to more fatty cheese, in order to feel it, you may not feel the taste later, the skill of fatty cheese, that’s it, mm, i felt this taste of milk, and i can also already feel the salt. and

some unusual taste, yeah, a bit crusty, but i won’t say that, but you know what i want to tell you, this is cheese from my childhood, there’s dutch, russian, poshekhonski, pogostovskiy, perhaps, my friend, here different taste buds with you, well, what can you say, i didn’t hear any bitterness, no, pleasant, soft, moderately salty, but that’s all for me i like it, so, let’s try the next one, increase the fat content, mm, this one is already, i would say , not as soft as the dutch one, i think it’s even tastier, tastier, you liked this one, there’s some unusual cheese left, with black truffle, with black truffle, that is, it’s already very expensive, what a black truffle is, you know, i don’t know, no, all over the world, it’s considered a delicacy,

it’s black... for me it somehow smells like some kind of earth- then yes, there is such a taste, to be honest, i liked this variety the most, because it is so soft, i i feel fat and also not too salty, just perfect, and also this one, because well , here the taste is unusual. thank you very much, it was very tasty. so we

visited our giant cheese factory, i want to hear your impressions, oh, of course, the impression is vivid, because now i have new knowledge, i knew how sir produces, and i even began to love sir more, it’s just magical, i’m so i’ll say, that is, you ’re now ready to eat it with these whole heads, yes, that’s exactly how... i’m glad that we managed to surprise you today, and 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, record a short video, send it to us, and together we will find out how it’s done.

the heroes of this program chose to live outside the city, why do you need it, and where does the money come from, the two favorite questions, i would really like to look at what a school looks like, which is no longer a school inside, there they see more opportunities and use them to the maximum. 26 piglets, do you have any chickens? 130. who else do you have ducks cow, cow, cow, ducks, that's what you don't have, it's free time that can be spent on laziness and despondency, i understand, this is definitely not there, neither depression nor despondency and there is no time to be lazy, yes, the task of the presenter is to find out why rural life is everything - it’s still better than the city one, then in the future, maybe we’ll arrange it, when we do it here in the future, we’ll have a

reception room for guests, we’re here... 13 children come, we’ll just reward you with a portion of applause, smiles, thank you very much, see the project i’m from the village on tv channel belarus 24, we tell you how to choose quality products for healthy dishes, take the nuts in your hands and evaluate their weight, don’t take ones that are too light, such fruits either have no kernels at all, or they are dried out, beef. it is painted in dark red color, the smell is pleasant, with a light milky aroma. a proper breakfast is the key to health and good mood. today we will cook lasagna with pumpkin and spinach, quite unusual, but

i think sometimes you can treat yourself. let's get started. if you have a difficult day ahead and you know you need a huge amount of energy, this is the breakfast which will just help you. karbyshev dmitry mikhailovich, participant in the great patriotic war, soviet military engineer, lieutenant general of the engineering troops,

professor. at the beginning of june 1941, karbyshev was sent to the western special military district. the great patriotic war found him at the headquarters of the third army in... on june 27 , the army headquarters was surrounded. in august 1941, while trying to get out of encirclement, the lieutenant general was seriously shell-shocked for battle in the dnieper region. in an unconscious state he was captured. the nazis repeatedly they tried to persuade karbyshev to betray, he refused to serve the nazis. on the night of the eighteenth.

union posthumously. marinochka, i ask you very much, be careful, as soon as it gets bad, immediately float up, and if it feels good to stay there, valentina andreevich, i checked the formula three times and synthesized the mixture myself, i

did it all myself, there’s no need to ask me to help , if you want to help, then help me put on the scuba gear, marinochka, keep in mind that you have protection in a month, so there should be a result, or better yet, the zerguts, what are you doing there, come on stop, everything is fine, everything is fine, i had to check the water temperature myself, my postgraduate student, like valentin andreevich, open your hands again, i don’t care about myself, for god’s sake, i checked the equipment, equipment, from what forms it became equipment, listen , i already told you, you are my scientist. leader, period, if you repeat this again, i’ll simply drown you, keep in mind, marinochka, well, the suit is very smooth, my hands slipped, they just slipped.