say belarusian milk, they immediately begin to sing odes to it, and of course, it’s nice, because we do a lot of things, among all this deliciousness, of course, cheese, a product worthy of compliments, and today we will find out how it is made, hello everyone, me name is guy, and i'm from china, now i live in minsk and i like to try different foods, i really like belarusian cheese, if possible, i would really like to visit some cheese production. hello! oh hello, you've been waiting for me for a long time, yes

, okay, okay, i'm pasha, great, very nice, i saw your video, and you know, you surprised me very much, yeah, why, because i thought that in china they treat cheeses quite calmly, but here you are a person in love with cheese, and you ’ve liked it for a long time, well, look, i came to belarus, you the cheese is absolutely delicious, there is a very large selection, so how can you not fall in love with this one? 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 dsu, and i’m also a journalist, great, colleague, it turns out, well, today we’ll show you how it’s done cheese, but you and i will go to slutsk, one of the largest enterprises is located there, yes, yes, in fact, there are a lot of cheese factories and small big ones in belarus. but we

decided to show you the enormous scale, great, let's go, let's go, ready to go, come on, well, we came to see, yes, how cheeses are made, let's go. let's pass, come on, oh, hello, my name is ika, i'm from china, i brought you a friend who loves cheese and wants to know everything about it, we're glad to welcome you, we'll show you how it all happens, from the beginning process until the end, when we receive the finished product and try it and release it for sale, foreshadowing, look, it’s already in anticipation, so, kai, we are with you now.

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

now it’s my turn, i’m crystal clean, ready for all operational actions, we’ve been sanitized, now we need to get dressed sanitary clothes, so that we are already completely working in a clean area, uh-huh, we are ready, i don’t even know how people made cheese, i just buy it in the store, eat it, oh, pavel, look at the look here. museum, yes, yes, we are in the transition gallery that connects our production areas, we can observe the beginning of the milk acceptance process, i have a question, do tanks with fresh milk arrive from some nearby enterprises or the geography is much larger in belarus ? the enterprise is located in its raw material zone in order to quickly deliver, it was the freshest possible milk, they arrive during the day, they arrive in several stages, that is... there is

morning milking, which arrives in the very morning, starts at about 8, 7:30 the last cars end at about 10: 11 pm, that is, about two rounds of collection from one farm. the night milking is already underway , they get into them and are stored in tanks on the farm directly, i am from central china, although we have dairy products, but from my point of view they are not so tasty and not 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. the white-red flag is now ours, we’ll stand in a clutch hand to hand, the clutch is a priori an element of attack, of course, the phrase “let’s grab it”

is a call, here’s the bc flag, inciting social hatred and enmity, but this is different, probably a smogarsk pro-ukrainian beer party. this is a prototype of a wedding in malinovka, power is changing, words and views are changing, now he changes article 342, what conclusions were drawn , i was probably under the emotional influence of a very strong information flow in general, and now there has been a big reassessment of values ​​in my life, we can have a constructive dialogue, so i demand the withdrawal of russian troops from belarus, on the poster in my hands i support . ukraine, well, before that it did not support the inhabitants of the bratsk donbass, who were bombed by ukraine for 8 years. why now, while in georgia and moving around the european union, does he not go out into the streets in support of palestine? author's view ksenia lebedeva on the policy of double standards, this is different in the project. watch on

the belarus 24 tv channel. information is a weapon, propaganda is a weapon, they raised it. implementation of the treaty on the non-proliferation of conventional arms in europe and withdrawal from it aimed at one goal, so that there is no war. we are always sacred. complied with international agreements, but we understand perfectly well that all this will not help, the west will attack us if it sees that it can win, the only way for there to be no war now is to be strong, these are the rules of the game are now in europe, when politicians, i emphasize once again, go against the interests

of their citizens, against the interests of their national ones, today we are saving europe from a big war with our competent, independent policies. the project is objective. don't miss new episodes on the belarus 24 tv channel . we have another desbarrier on our way, we must go through to get to the production zone directly. what volume do you think comes here? the largest machine is about 30 tons of milk. this is one car, but how many are there in total? in total, about 70 cars arrive per day, but they are all different quantities, in total about 700 tons of milk comes in per day, and 700 tons of milk per day, there are so many cows in belarus, you and i end up at

the laboratory assistant’s workplace, this is the first point of control, where we will open the car tank, interfere, let's take samples and then conduct a study of these samples, but wait, why am i looking at each one? each section may have a certain farm, certain physical and chemical indicators, for which payments will be made to the counterparty to the suppliers, ok, how much should you take from each section of milk? we first take spot samples from each tank, some container, and then we extract 500 ml from the container for laboratory tests, and now it’s clear, that is, this is every machine, every section, every machine, every section in this way when they opened. this lid, this milky smell 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 rush into battle, even he didn’t wanted that

in my opinion, they showed me how to do it correctly, he wanted to do everything himself, try it, okay, when i... tried it, i realized that it’s not so easy, it requires a lot of effort, i started a new job for myself, yes, yeah, now we take a sampler , like this. once, lower it, close it, yes, and look, we type it here, like this, oops, okay, i got it, try, yeah, let's try, so, so, so, y, we took spot samples, now we need to pour the container cleanse. the laboratory, oh, right, this is some kind of, i don’t know, treasure for me, i kept it so well, just, yes,

close the lid and take it to the laboratory, that's it, for now, now we will determine the acidity in milk, we need to measure it into a glass. distilled water once or twice, open the milk again, yeah, here’s 10 ml, put it in a glass, and now that means two or three drops of phenolphthalein, and then what is this, well , an indicator that colors the milk so that we can determine the acidity level, yes, let's count one, two, again, let's do it again, one more time, that's it, that's it, that's it, now you'll paint it here. look, just in a circular motion stir, try, as if

you were mixing a cocktail, like this, yes, well, what happens there, uh-huh, the color has already appeared, it has appeared, yes, yes, we compare with the standard, well , we added a little more, yes, we conclude that how much we spent , that means for alkalis, for testing, 1.7, multiply by 10, our acidity will be 17° turner, this is the norm, this is the norm. and we accept the milk, we accept it, we tell the driver: come in, yes, everything is 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, density, purity group, somatic cell content, well, all other indicators, and what awaits us next, now we are heading to the receiving and processing area, where milk is normalized for production. products, for example, cheese or cottage cheese, or the separation of milk

into butter, normalization is to ensure that everything is normal, this is what normalization is to make exactly the raw materials suitable for the production of certain products, we go to normalize, let's go and at all. it’s not clear where, what, where it goes, yes, how to figure it out, everything is humming all around, everything is shining, everything is working, some lights are glowing, there are just so many tubes above me, there’s just milk running everywhere, the plants are processed in an hour from 25 tons, that is, if we run two or three units in a cycle, 50-75 tons are processed there 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 come from the cheese manufacturer, the process of producing cheese grains and cheese will be carried out, you are here for re-processing of ores, we go into a clean area, yeah, i have a feeling that we just washed our hands 100 times, you didn’t managed to walk 100 m again. infection, otherwise they simply won’t let you through, that’s it, guys, you’re ready, then i ’ll hand you over to a specialist in cheese production, who will teach you and show you the basics of cheese production, they’re already waiting for us there, yes, let’s go, yeah, hello, hello, look what a friend i brought you, we were at the first stage. milk was brought, we checked it, we normalized it, now it

has arrived, as i understand it, the normalized mixture goes to the cheese manufacturers, the incoming milk is added with dye, if the fat requires it, if not, some cheeses are produced without proditium, after which the starter is added depending on the types of cheese being produced, in terms of time, how much happens at the moment the milk arrives directly to the head, which... oh, milk, sourdough has already been added here and... someone else's fermet began to be demolished, they gave me this magical water, they said that there was ice, i was so worried, because i don’t know how long to fly, fast, slow, i’m a good worker, how much ton is dampness obtained from 12 ton ton per 200, oh, imagine, you are someone else’s experiment, this is for what, so that

the process of folding can already begin. as i understand it, this grain that we saw, when it curdled, the whey was simply removed from it, this grain remains, it is poured out, it is filled with whey, the whey is separated, the whey separates, the turlot clings to the interior, at the beginning it was completely unclear to us, because the grain in my head is some kind of only from a plant. and it’s already edible, of course, you can try it, or you can try it at this stage right like this , try it, it’s warm, yes, well, are you ready, yes, of course, come on, i’ve never tried this raw one before cheese, yes, i’ll say

that it’s some kind of unusual cheese, because there’s no smell, no taste, there’s no salt, nothing, but there’s no salt, nothing, well, it’s like cottage cheese, and yes , what is this will it be for cheese at all? we make silzit cheese, silzit, semi-hard selzit cheese, and what is 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... will be very small, and up to 40%, semi-hard, 43-45% in the cheese, even at the beginning i thought, that probably only people work there, but it’s not true, a robot also works there, when our circus is formed, it goes on presses, where it is pressed for two hours, and after

that it goes to the robot, the robot takes out the cheese izbor, right there... a very huge metal hand, perez cheese, everything is done very quickly, it was even unexpected when they told me that one block weighs 17 kg, in the form there are two of them, that is 34, i understand that without a robot there’s no way around it, now it’ll be noisy, that’s it, the cheese will come out. it’s ready, to be honest, i always thought that such robots were only used in automobile construction, 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 my eyes, i was amazed when i i see these cheeses, i immediately start to throw

this, although the fact that they were very... the skin was even the same, but the taste is generally different, of course, each country has its own taste, in china, we don’t salt tofu, we made everything, ready, in belarus people still salt cheese, this is even more work. farmers have something to be proud of, we fully provide ourselves with food, enough for export, we sell to hundreds of countries on the planet, almost 7.5 billion dollars, and this is a drop in world prices, with good agricultural technology, with a good approach , today we can get wonderful harvests and on our varieties. our corn differs there

by 3-4 centners out of 100, and if we compare that seeds for sowing are 10 times more expensive, then... belarus is in the top five countries exporting dairy products in the top 20 leading sellers of meat products, but there is no need to stop there , the well-being of our people and food security depend on the state of affairs in the countryside. our institute is engaged in the production of original elite seeds, and the most important thing is that we can give new varieties from science that are highly productive, they are resistant to diseases and pests. main. topics on the main broadcast, watch on the belarus 24 tv channel. what might normal life for belarusians seem like to others?

included in the state list of intangible cultural heritage. watch travel shows like at home on our tv channel.

the cheese is salted, depending on the type produced, from one and a half to three days. it is located in these pools in salt, where the sweets float for a long time. before you fall into the bath, what does the cheese do? he floats down the stream into a container, can you imagine, it’s already romantic, when people lifted this container from the pool, there was just so much rubbish, i didn’t expect that this fable was so deep, three indicators are very important for us: ph, brine. temperature and concentration of salt, at this stage we measure the ph of the brine, it is kept 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 so many levels of quality control here, well done, okay, let's see, just the dipstick goes down, the salting looks like it should be shown with us. 4.83 is a ph, yes 5.2 is possible, but we have such an environment, 4.8, and this does not mean that they would reveal some secret in other enterprises, well, it is not advisable for other enterprises to brag, but we do it deliciously, 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 gas comes out, and it happens

that it is also, as it were, in some kind of wax or in something like a latex coating, we also have that, and it’s also a different type of cheese, yes, on purpose, but here it’s automatic, as i understand it, yes, well, the most important thing here is to remove your hands in time, i’m worried, buddy, it’s a blast, you know where they offer otti, the cheese itself is going to the ripening chamber, yes, we are going to ripen like cheese, wow, if you are not yet ripe, now you will ripen, we will ripen, let’s go, well, now we can take off our masks, so as the cheese is already packaged, perfect. that it won’t harm him and we can get into the cell where this very thing is happening the main action, i didn’t expect that there was just

so much here, this is a cheese paradise, a lot of cheeses, such a view, by the way, gorgeous, my nose is not hanging down, in general i feel like a little mouse that. they are in yellow bags, right, and the elite cheese, which is here, ripens in bags, yes, these are colorless bags, you can turn them there, you have a lot of elite cheese, i want to tell you how long it ripens here? 30 to 45 days, yeah, if it’s an elite cheese, then it ripens for 3 months, depending on the cheese itself, a year, maybe two,

there it would be like that...

let's go home, so, kai, you wanted to try, yes, you dreamed, here you go, especially for you we arranged a special one, 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 try cheese from

the dutch, then... siski, and then with a black truffle. why should the first try start with low fat? in order for the receptors to open up more on fatty cheese, in order to feel it, you may not feel the taste of fatty cheese later. i i felt this taste of milk, and i also already felt salt and something. unusual taste, yeah, a little crusty, but i will say that yes , you know what i want to tell you, this is cheese from my childhood, there is dutch, russian, poshekhonsky, perhaps, my friend, you and i have different taste buds, well what can you say, i didn’t hear any bitterness, pleasant, soft, moderately salty, i like everything.

so, we try the next one, increase the fat content, this one, i would say, is not as soft as the dutch one, i think it tastes better even tastier, you liked this one, there was some unusual cheese left with a black truffle, with a 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 truffle, uh-huh. that in the forest in the ground, uh-huh, and they are looking for this truffle, in my opinion, special ones, i understand, i can already see, no, it’s not a pig, it’s a truffle, it somehow smells to me, well, some kind of earth, yes there is such a taste, to be honest, i liked this cheese most of all, because it is so soft, i feel the fat and also not too salty, just perfect, then this one, because here the taste is unusual, and

even i feel there... 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 cheese is made, i even began to love cheese more, it’s just magical, i will say so, that is, you are now ready to eat these whole heads, right?