belarusian condensed milk is inherited, it is a top product, and today we will find out how it is made. hello everyone, my name is oludi ezekiel, i come from nigeria, i really like to eat milk with milk, so i’m interested in finding out how it is made, hello, hello, i’m pasha, i’m ezekiel, very nice, very nice, hello. big things and adventures await us today, but first let’s get to know each other better, what are your hobbies, what do you do? i am a general practitioner, graduated from the homer state medical university, i work as a doctor at the rogachevsky central district hospital, well, for a long time now , almost 2 years ago, there’s already a lot, i want to tell you, as i understand it, in rogachev you tried condensed milk, yes you already tried it, in your homeland you have condensed milk, yes we have it - skewed milk to taste,

well, it’s the same class there, it’s the same class, yeah, it’s clear, but have you been to the factory where they produce it after all, you live, well, to be honest, i’ve been a furniture factory more than once, today we ’ll be there we'll find out everything, but first, why did we meet you on the farm, we have to understand where condensed milk begins, ready, yes ready, great, let's go, it seems they are already waiting for us, hello, good afternoon, today we are going on an excursion, welcome, before going on the excursion, put on protective capes and let's go to the donation, where we will look , how we blow 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, that’s it, let’s go, let’s go.

i know how to do it, so you took the device, take it, press the button, pull back the device, now take the glass and put it here, one, two, three, four, oh, it’s going down, i think a little that i’m not succeeding, i saw that he was worried, i was also worried about him, that’s it, that’s it.

you see behind us two tanks for cooling milk, where it is subsequently cooled to a temperature of 4°, okay, i have a question, we have already milked the cows, did it immediately get here or does it first undergo some laboratory tests, it gets here first , and then undergo laboratory tests upon dispatch additionally, that is, all our milk is of high quality and there are no antibiotics, no impurities, nothing gets in, why is it necessary to reach 4°? well, milk is a quick-perishing

product, and if the temperature is high, bacteria break down in it, not undesirable for consumption, but how much volume will be retained here, but this tank for cooling milk has a capacity of 10 tons, but our milk arrives twice a day and we we hand over 21 then milk. and on the street, i saw a large cart of milk, and i wondered how i processed the machine there, after every time milk is sent to the milk station, the milk tanker is washed. the milk itself, what it is, the container, the same thermos, two-layer stainless steel on the outside, the stainless steel inside, between them, foam, which prevents the temperature of the milk from rising during transportation to the factory, and how many hours can milk remain in the milk room, well, in general it calmly

withstands up to 8 hours, maintains the temperature, well, in any case, the faster, the faster, the better, well, our milk tanker is heading to the factory. well we we’ll meet him there at the factory directly, of course, look further at what’s happening with the milk, what i know about the rogachov factory, well, there ’s a big jar there.

this is a dress code for a man to have a beard. wearing a mask today. how many tons of milk does your production plant receive per day? in general

, the parent enterprise is capable of processing up to 1,400 tons of raw milk per day. it's like, well, a swimming pool, you can swim. specifically for the production of condensed milk with sugar, we accept 350 tons of milk per day and we recycle it. how many farms are involved in all this? there are about 54 farms that supply us with our milk. so, as i understand it, we need to take samples now, absolutely. i already have experience in this. now they will help you do all this. wonderful. so, as far as i understand correctly, this is like a skein, this is to mix it, come on, i look at the woman, she

’s been stirring for a long time, getting in the way, you need to mix for about at least 3 minutes per section, 3 minutes per section, well, that’s how it should be. how many liters are there in general for this sector? in each section somewhere around 4-5 tons. we mixed it, we mixed it, yeah, what do we need now? yes, 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, it seems to me that it’s easy, but 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 reach the bottom, to the bottom, press it with your finger, press it with your finger, but no, now lift it up, and carefully lower it into the glass, and carefully into the glass, yes, try not to spill, let go of your finger there, yes finger you have to let go when you pour the milk out of

the sampler, of course not for me, not as fast as it can be, is this the woman who does this, yet? more, more, more, it was long, it was slow, well, it’s clear that he tried, it’s clear that he 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, please tell me what parameters are now being used to test milk in order to send it into production, each batch of raw milk undergoes control according to physicochemical, microbiological and radiological parameters, that is, indicators. safety in case of discrepancy in at least some indicator, even like temperature, such

milk is sent back to our supplier, by what parameter will we now check it, since the technological process for the production of canned milk has a high-temperature treatment stage, we must make sure that a our milk protein is thermostable, that is, it does not curdle, i just wanted to say, oh, i’m even beginning to understand something, it means that in order to... carry out laboratory tests , we heat the milk to 20°, because all analyzes carried out here should be at 20°, well , accordingly, i see we cast it, and we heated it, so exactly 20 , exactly 20, exactly 20, and what do we do next, we need alcohol, and accordingly the milk itself, we take 2 ml of alcohol and 2 ml of milk.

where do we pour it? pour it into the bowl, should it curdle now or not? we take the cup in our hands with these actions, mix, mix, mix, look, that’s it, there are no clots, there is no swelling, nothing has curdled, so we heat the milk, everything is perfect, then we pass it through, of course, we will go through it, let’s see how we will produce our delicious varnish from this milk. well , actually, that’s why we came, for the sake of a tasty delicacy, we’re all leaving, which means,

well, here we are, yes, our technological process takes place in a closed mode, that is , it is fully automated, and that is, we will not see it, that is, that’s all this is in closed mode, absolutely, only pipes, only pipes, yes, but visually we can do this... which we have processed, flows

countercurrently to the mixer with syrup, yeah, a milk-sugar mixture, this is milk, heat exchange occurs, further mixing of milk with sugar, a milk-sugar mixture is obtained, which is then sent to another department, to the brewing department to thicken it to produce condensed milk, but wait? that nothing else is added, only sugar syrup and milk, fine crystalline lactose is also added, this is a special additive that is necessary so that the natural lactose, natural, which is contained in milk when cooled, is formed into such crystals that will not be felt organolyptically, these crystals have dimensions of less than 10 m. so, as i understand it, so that it is not felt on the tongue, such as some kind of crumb - that’s right, of course, quality is important

food for people for the second car, it’s over, and that is, give me milk, that is, all communication comes from here, you can say with the factory, but here it’s like some kind of calculator, it’s for controlling each unit , networks buttons so that i can assemble the necessary morshlyuk, yeah, are you a milk navigator? by the way, yes, you see, i came up with a new position for you, thank you, well, as far as i know, condensed milk was invented approximately. 200 years ago and the technology for its production has not changed much, it is the addition of these ingredients and evaporation of water so that it becomes thick. they explained to me that it takes 6 hours for the milk to be turned into condensed milk, they walked around the plant and saw all these pipes, it is through them that the milk of this mixture is normalized, that is, it is cleaned, sterilized,

after it cools, then the process goes through.

we’ll show you what they eat in different parts of our country, chanterelles, chanterelles, potatoes, sour cream, pepper, salt, everything, everything, and you want to feed me something tasty, and i want to feed you, kulish has a very interesting texture. this is meat jelly with flour, and the flour is very good, clearly felt on the tongue. watch the project, food anywhere, on the belarus24 tv channel. we will tell you about the progressive experience of various organizations in our country. there was also such a goal, to create

not just a museum, an atmosphere, all this is not it all happened in one moment. it was gradually, of course, we went under the strict guidance of our district and region, the ministry of culture, our technology today is actually very reliable, the safety margin is enormous, these are the most knowledge-intensive, most complex machines, in principle in mechanical engineering, that exist in world. let us introduce you to people who are sincerely devoted to their work, one of the most important organizers and ideological inspirers in general. it was the director of our museum who became this museum, it was her long-time dream, i have three children, and it is impossible to love someone more, someone less, these are also our children, yes, they are all good in their own way, so in fact the attitude towards any product is the same, watch the “quality mark” project on our tv channel.

here we are in the laboratory, which monitors the entire technological process, i’m handing you over to our leading engineer katerina, who will tell you everything in detail, ekaterina, we are sweet tooths who have just cooked condensed milk, and before we say. give it to the people for sale, as i understand it, we have to check it here, definitely, this is a device called a viscometer, we use it 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 in your laboratories exactly 20°, this is the optimal temperature for testing. in general,

how many laboratories do you have in production? we have only 11 laboratories, in each workshop. each site has its own laboratory, yeah, this is serious, i want to tell you, well , let’s give an example, let’s, what do we, what do we we do it, we pour our condensed milk here, and how much of this condensed milk needs to be poured is already ready, look, here we have lines, you see, at the bottom in the middle at the top, inside we have what kind of liquid, watered, distilled water, well, that’s it, it seems we got it , they poured it, they hit it, we take the ball, okay, and how long have we already passed there, and what is the norm? in general, our viscosity ranges from 3 to 15 pascals per second, this is half a standard, 3 to 15, like per second, as in our ordinary language,

we are ordinary people, since we have a lot of welding and we did all this a long time ago we did the math and we have a sign like 114, we look at 114 and we found it, it’s 5:13, the norm is from three to 15, our cooking is suitable for spreading, well, does it work out? yes, that’s right, i watch how the little girl pours it into the jar, i thought it was a slow process, well, in the end it’s not like that, everything turns out quickly and, of course, the process is beautiful, before pouring the condensed milk directly into the jars, the jars go through s... and by the way, there was an ultraviolet lamp, i also think that it somehow 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, good, we were walking here and came into your workshop, as i understand it, you are in charge here, yes, i am. one with sugar 450 points per minute and another condensed milk with sugar up to 600 points per minute. bagachev’s condensed milk is loved not only

in belarus and in the countries of the post-soviet space, because it is supplied not only to russia, kazakhstan, jordan, and serbia. i was surprised that it was belarusian. they even sell it to the arabian emirate, well, i would like it to we were also sold belarusian condensed milk, they say that a good product is counterfeited, i know that in general there are also a lot of counterfeits and rogachev condensed milk, there are cases of counterfeiting of our products, we have an economic security sector at the plant that deals with every case, well, in principle our bank is produced by a motivation plant, the difference is on the bottom. we have the sign belarus, the mebesya loop, the sign of food products printed, at the top we see the dairy industry, assortment number, shift, date of manufacture, just

for fun, and the security date of the matrix, there is a special program that can be downloaded to your phone, it reads the security matrix, unfortunately it didn’t work for me, because i didn’t have any applications, i thought that i had... the camera will react to this, but i was corrected later, since we took the jar from the conveyor, it was not registered in the database, but apparently, when they come off the conveyor and go into packaging, registration occurs later, these are these stiffening ribs so that it is strong, yes, so that the can was more rigid, it didn’t bend, it didn’t deform, you can stand with your foot, i don’t want to, but seriously, it will hold up, seriously, seriously, but you can. so, with my weight of 83 kg, the jar went to the test, but i don’t know, to

be honest, i had the thought that it might bend, or even worse, burst, since we boys are not thin and not small, but it and the truth is not deformed anywhere, so before that , stiffening ribs are made so that it does not deform, try, for... i don’t know, come on, how many kilograms is it can it withstand? well, now let's check how much you weigh? 97, here’s 97, come on, come on, come on, come on, this is the funniest moment or challenge for me, i think i don’t see life, well, everything will work out, everything is fine, that is, she also withstood 97 kg, that’s what quality means.

noisy production and a lot of things. and my proposal to you is to try what we can say we prepared today with you, oh well, i agree, yes, let’s go to the store, store, great idea, we’ll buy condensed milk for home, and a jar of milk, with sugar, and how much personal for me here nosta.

when there is a lot of something, then it won’t be very pleasant, it’s better that i pose adequately in moderation, yes, let’s try one more, now you know how the real belarusian legend, rogachev’s condensed milk, is made, but if you want to become the hero of our program, record a short video, send it to us, and together we will find out how it’s done. every day we work to ensure that you receive the latest and most useful information.

twenty minute format. watch on the belarus 24 tv channel . imagine that all the countries of the world suddenly stopped cooperating through interpol. in fact, now the same thing is happening between the countries of the european union and belarus, in particular with lithuania. but this is probably different. we know that criminals come to us, when crossing we receive an alert, a notification that your wanted person

has been checked. the policy of double standards in the project is different, watch on the belarus24 tv channel.

live news at noon, in the studio sergey lopanitsin p.