for most belarusians and not only, for example, for residents of the post-soviet space, the city of rogachev is associated with condensed milk. a blue-sided can with a sweet viscous

filling, it is a legend, the taste of childhood, and for several generations at once, apparently, the love for belarusian condensed milk is passed down by inheritance, this is a top product, and today we will find out how it is made, hello everyone, my name is aludi ezekiel, i came from nigeria, i really love kucha with phonk milk, so i am interested in finding out how it is made. hello, hi, i'm pasha, i'm ezekiel, nice to meet you, nice to meet you, i'll tell you right away, we have big things and adventures ahead of us today, but first let's get to know each other better, what are you interested in, what do you do, i'm a general practitioner, i graduated from the university at the gomer state medical university, i work as a doctor at the rogachovsky central district hospital, okay, have i been working for a long time?

in general, we want to know how condensed milk is made, without condensed milk you can't make it, great, well, let's go, let's go, how is this whole process what happens is, a cow is driven in, before that the udder is treated with a solution-free solution, then it is wiped dry and the device is connected, when the cow has milked, after that the sealing solution is applied again so that it does not get through the nipple, so that the cow does not get sick later, and i look, these devices somehow bounce off them themselves, this is automatic, it inflates in automatic mode, it feels the flow of milk, the device catches, there are some numbers, this is the quantity, the numbers are the quantity of milk yield, you see, this is the number of the cow, this is 4.5 l, tell me, can our hero press some button so that he can also participate, i think, i think, it is possible even for your hero and try to connect the device, we will equip, give

gloves, okay, let's try, okay, well of course, i'm a little scared, because, well, this is the first time and i don't know, well, how it is. i did it, here you took the device, take it, press the button, pull the device, now take a glass of pod, one, two, three, four, it goes down, i think a little that i can't do it, i saw that he's worried, i was worried about him too, everything, everything, everything, everything, you see, the dairy. it's not scary, no, it's not scary, everything is super, everything is super, come work for us, operators, we'll think about it, think about it, we have good salaries, you can also come here to see how we feed the cows, okay, let's go, i was filming a video

of the cow, because i've never seen so many cows in one place, there are cows, they're getting their feed here, they're getting their... he was interested, it was visible, we feed our cows twice, we have a silage pump type, feeding, we use our own compound feed, all our milk is extra grade, we don't have premium grade at all, and how many do you have in total, 5,205 cows, in total there are 15,500 heads per head, in total we have six dairy complexes on the farm, you can see behind us. two tanks for cooling milk, where it is then cooled to a temperature of 40°. okay, i have a question, we have already milked the cows, did it get here straight away, or does it first undergo some laboratory tests, it first gets here, and then upon shipment they undergo

additional laboratory tests, that is, all our milk is high-quality, no antibiotics, no impurities, nothing gets in, why do you need to cool it to 4°, well, milk will soon become products, if... the temperature is high, bacteria develop in it, undesirable for consumption, i write. and how much volume will be preserved here in general, well , here is a tank for cooling milk with a capacity of 10 tons, but our milk trucks come twice a day, and we hand over 21 to milk. and on the street, i saw a large wax milk. and i became interested in how this process processing machine, after each shipment of milk to the milk plant , the milk tanker is washed, the milk tanker itself, what it is, the capacity, the same thermos, two-layer stainless steel on the outside, stainless steel on the inside, between them, foam, which eliminates

the rise in temperature of the milk during transportation to the plant, and how many hours can milk be in the milk tanker, well, in general, it is calm for up to 8 hours. than the milk tanker leaves for the plant, well, we already faster, the faster, the better, well, we'll meet ours there at the plant directly, of course, look further, how what happens with milk, well, it hasn't been developed in our society yet.

western diplomats to this place, let's return the memory to western diplomats and those who

stand behind them, ksenia lebedeva's author's view on the policy of double standards in the project is different, watch on the belarus24 tv channel, what i know about the rogachovsky plant.

shaves, well, because it's a dress code, probably, for a man, a beard, today in mask, how many tons of milk do you receive per day for the production of skluchonok? in general , the parent enterprise is capable of processing up to 1,400 tons of raw milk per day, it's like well... a pool, well, you can swim in one, specifically for the production of condensed milk

with sugar, and we receive 350 tons of milk per day and process it, and how many farms are involved in everything, about 504 farms supply us with our milk , so i understand that we need to take samples now, absolutely, i already have there is experience in this, now they will help you do all this. great, so, as far as i understand correctly, this is like a whisk, a whisk, this is to stir it, to stir the milk indicators, come on, i look at the woman, she stirs for a long time, she stirs, you need to stir for at least a 3 -minute section, 3 minutes.

so easy, when i tried it myself, everything is correct, lower it to the bottom, right, you need to lower it to the bottom, pinch it with your finger, pinch it with your finger, just don't, 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, you have to let go of your finger when you pour milk from the sampler, of course not not as fast as possible, it's a woman who does this. more, more, more, it was long,

it was slow, well, you can see that he tried, you can see that he was right, well done, that's it, we try the milk, we go down to the lab, so we actually selected the milk, it wasn't difficult, no, everything worked out, everything worked out, tell me, please, by what parameters now...

to say, oh, i'm even starting to understand something, so, to conduct laboratory tests , we heat the milk to 20°, because all the tests conducted here must be at 20°, well, accordingly, i see, we poured, yes, we heated it, so exactly 20, exactly 20 , exactly 20, and what do we do next, we need alcohol, well, and accordingly the milk itself, we take 2 ml of alcohol and 2 ml of milk. it's just calm, when i took a course in microbiology and general chemistry at the medical university, only shit, white is 10 times less, maybe we'll trust the professionals again, worry a little, because everyone is looking at me, everything is on camera,

we lower it into the edge of the cup, finally everything turned out so and well. the same thing now with the milk, where do we pour it? we pour it into the cup, should it curdle now or not? we take the cup in our hands with these actions, stir, stir, stir, look, that's it, there are no clots, no impurities, nothing curdled, so the milk is heat-stable, everything is perfect, then we pass it, of course, we will pass, we will see how from this milk. we will produce our delicious treat, well actually, that's why we came, for a tasty treat, that's it, we're leaving, so, well, here we are, in the workshop, yes, our technological process takes place in a closed mode, that is, it is fully automated, that is, we will not see it,

that is, all this is in a closed mode, absolutely, only pipes, only pipes, yes, and... visually we can see it in the diagram, in about the same way in real life milk flows through our pipes and enters the tanks, and i thought you had rivers of milk here, condensed milk here, regular milk here, and you have everything through pipes, everything closed only here you can see the cartoon, please tell me, what is happening here, dried milk is prepared, no, in this area. mixer with syrup, yeah, heat exchange occurs mixing further milk with sugar, you get a milk-sugar mixture, which is then

sent to another section, to the cooking section for its condensation to obtain. condensed milk, and wait, nothing else is added, only sugar syrup and milk, finely crystalline lactose is also added, this is a special additive that is necessary so that natural lactose, natural, which is contained in milk, when cooled formed such crystals that will not be felt organoliptic, these crystals have the size of ...

control of each block? these are all these and here it is like some kind of calculator, is this for a button so that i can collect the necessary morshnik. yeah, you are a milk navigator? by the way, yes, you see, i came up with a new position for you, but as far as i know, condensed milk was invented about 200 years ago, and the technology of its production has not changed much. this is adding these ingredients , evaporating the water so that it becomes thick. they explained to me that it takes 6 hours for milk to turn into condensed milk. we went under. the plant and saw all these pipes, it is through them that the milk of this mixture is normalized, that is, it is purified, sterilized, then it is cooled, then it goes through the process

of mixing with sugar syrup and then, getting into the yellow these tanks, that is where the process of its thickening takes place. here we are in the laboratory, which monitors the entire technological process, you i'm passing it on to our lead engineer, ekaterina, who will tell you everything in detail, ekaterina, we have a sweet tooth, which we just cooked condensed milk, and before, so to speak, giving it to the people for sale, as i understand it, we must check it here, it's a must, this device is called a viscometer, we have it to determine viscosity, i didn't know either, this is the first time

we have a viscometer, we have it connected to a thermostat to maintain the optimal temperature of 20°, so i noticed that in your laboratories it is exactly 20°, this is the optimal temperature for testing, and in general, how many laboratories do you have in production, we have 11 laboratories in total, we have them in each workshop in each section. my laboratory, yeah, this is, this is serious, i want to tell you, well, let's give an example, let's say, what do we, what do we do, we pour our condensed milk here, and how much of this condensed milk do we need to pour 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, distilled water , distilled water, well, that's it, it seems we got it, we poured it, we got it, we take the ball, oh, and how you will find out that it is to the end, there is nothing visible there, look, and i have already recorded, okay,

how much have we already passed there, and what is the norm, we generally have a viscosity from 3 to 15 pascals per second, this is half a state standard, from 3 to 15 pascals per second, how is it in our ordinary language, we are ordinary people, since we have a lot of brews and we have done all this a long time ago , we have calculated and we have such a table. we look 114 we look found here 5:13 the norm from 3 to 15 is suitable for our brew for dispensing well it turns out that yes, everything is correct i look as svushonka pours into the bank i thought that this.

sterilization, and by the way, there was milk in cans, the cans go through an ultraviolet lamp, i also think that it works somehow, and i also noticed that in this workshop there was a unit that disinfects the air, that is, as much as possible, so that the environment is clean. hello, good morning, we were walking around here and reached your workshop, as i understand it, you are the boss here, yes, i am the head of the canning workshop, samyshin oleg nikolaevich, very nice to meet you, oleg nikolaevich, so tell me, please, how many cans are produced per day, on average per day 320-350 thousand cans we produce bihunter with sugar, wow, i see how all the cans are here and there. it doesn't fly there at cosmic speed and above your head, we have three lines in the packaging area: one line of sterilized milk 300 cans per minute, and

a line of condensed sugar 450 cans per minute and another line of condensed milk with sugar up to 600 minutes. ragachevskaya condensed milk is loved. only belarus and the post-soviet countries , because it is supplied not only to russia, kazakhstan, to jordan, to serbia, me i was surprised that belarusian condensed milk is even sold to the united arab emirates, but i would like to see belarusian condensed milk sold here too, they say that good products are counterfeited, i know that there are a lot of counterfeits and rogachev condensed milk too, there are cases of falsification. we have an economic security sector at the plant that deals with each case, well, actually, in principle our can is a cannery production plant,

the difference is printed on the bottom. there is a special program that can be downloaded to your phone, it reads the security code goats, unfortunately i couldn't do it, because i didn't have any apps, i thought my camera would react. this, but they corrected me later, because we took the jar right off the conveyor belt, it wasn't registered in the database, and apparently when they come off the conveyor belt and go into packaging, the registration happens later, these are the stiffening ribs, so that it's strong, yes, so that the jar is more rigid, doesn't bend, doesn't deform, you can stand on it with your foot, no i don't want to, but seriously, it will hold up, seriously, seriously, can i, sanya, yours. i know, to be

honest, i had a thought that it could bend, and even worse, burst, since we boys are not thin and not small, that it really did not deform anywhere, before that i make all the stiffening ribs so that it does not deform, try, more, well i don’t know, come on and how many kilograms can it withstand, well now we’ll check how much you weigh, 97, oh, 97, come on, come on.

there’s a lot of stuff in there, and my suggestion to you is to try what we can say, today cooked with you, okay, i agree, yeah, let's go to the store, to the store, a great idea, we'll buy some condensed milk for home, and a jar of milk, with sugar and... for me personally, how many nostalgic memories, this goes right back to childhood, this moment is the best, the coolest, well, let me let you, as a hero, be the first to try what we cooked with you today, well, as a doctor, tell me please, how many jars can you eat a day, oh? well, i can say this,

when there's a lot of something, then there won't be any very nice, better adequate tapozu in moderation, yes, let's try another one, now you also know how the real belarusian legend is made, rogachev condensed milk, well , and if you want to become the hero of our program, record a short video, send it to us and we will find out together how it is made, fertile land, in caring hands is our main wealth, when you want to share the joy of what has been achieved.

create and develop, carefully preserving traditions, in the name of a successful happy future, where everyone's contribution to the common good is significant business, but life with others in unity and love...