the trend made in belarus is perceived by many as a guarantee of quality, so what is the secret of the success of belarusian dairy products? let's arrange a master class. hi, my name is sangon evgeniy, i lead a very active social lifestyle, so i often have to snack on the go. cheese curds, yogurt, ice cream help me with this. therefore, i really want to know the production aspects from the inside, to understand how it works. hello, hello, how are you, good, have you been waiting for a long time, no, i was also in a hurry to actually get to mogilev as soon as possible to spend this day really interesting and high-quality, but - first i want to know about you, tell me a little, what are your hobbies, what do you do, i am a fourth-year law student, i lead a very active lifestyle, i participate in all social events, and i want to learn a little more about the production of dairy products to learn. high-quality, how it

is made, and especially since you live here in mogilev, and here we know what is right, one of the largest dairy producers in our country, so i suggest not wasting time, but rather heading to the enterprise as soon as possible, where they will tell us everything, let's go, hello, hello, hello, svetlana nikolaino, very nice to meet you, and i want to ask you right away, do you like milk, of course, like these? yogurt, yeah, curd cheese, yes, yes, glazed curd cheese, i love it, perhaps, just milk with potatoes, super, well then today you will not just see how milk is processed and these wonderful products are made, you will not just learn that milk is a truly unique gift of nature, our white gold beloru, you will also get to know amazing people who work with milk here. in general, a large holding,

here in mogilev, at the main site, we have 1,200 people working, in general , 2,700 people in the holding, this is not only to ensure the needs of our country, as i understand it, that also export, of course, i always say, and that we perform such an important function, we ensure food security of the country, of course, this is very important, because all of us, when well, when we are full, then we are full of strength and are able to fulfill ours.

in export of cheeses, dry milk products , cheese whey, for example, dry butter , that is, well, this is really very cool, that is, out of five continents, let's say , on three, at least, i think, you can find your products, right, well, only in antarctica it was not, only in antarctica it was not, so far at least i do not know about it, as they say, it is better to see once than to hear 100 times, so welcome, let's go quickly. vasily vasilyevich, transport shop, pavel, evgeny, very nice, meet me, for the first time i see such weight and disinfection, when completely everything and tanks and the car goes through the wash, is it some kind of special solution or is it water, is it a special solution to produce, to ensure when the car enters, so as not to bring anything from outside to the territory of the enterprise. after the milk drains. and there is also disinfection, that

is, inside, the tank is necessarily washed inside, the car is also completely washed outside and it is also washed additionally, yes, i never thought about whether the machines are washed when i found out that yes, such a procedure exists, i was surprised, plus that special disinfectants are used, when they leave, it also goes through the same stage again, as i understand it, our machine arrived with milk, right, yes, we go to receive, yes, definitely, everything, thank you very much, have a good day.

i hand you over to the caring hands of elena alexandrovna, the head of the laboratory, she will tell you a lot of interesting, correct and useful information. excellent, hello, hello. our enterprise milk comes from 155 agricultural organizations, wow, and how much milk comes in total, about a thousand tons, or even 1,400 depending on the season, wow, per day, per day, you have time to process everything, of course, these are volumes, of course, it's good, we have laboratories here, we saw how milk is collected - from milk tankers, and here you check what indicators, all the indicators that are responsible for the quality of milk, these are physical and chemical, microbiological, radiological. we conduct tests, the first indicator that we conduct is the presence antibiotics and veterinary drugs, definitely, so good, how does it happen? now my specialist will show you, i never thought that milk needs so many tests, that

there were so many minsurkas, so many reagents, everything is fine, that is, the test, the strip is negative, what other test can you run on milk after the analysis. for antibiotics, we test for the presence of somatic cells, acidity, density, temperature measurement, protein, fat. at what stage is the grade of milk determined? this is where our laboratory determines milk grade, based on the indicators that we have obtained in the milk, is sorted into first, highest or extra grade milk. and, that is, you then send the cars to a certain line, where it will be drained. i would also like to note that in addition to yes... measurements are made, we have a device that identifies 154 groups of antibiotics,

attention, there is a device for 154 antibiotics that checks milk, excuse me, what? 154 pieces, okay, i'll name two or three antibiotics, there are 154 of them, wow, of course, hello, hello, so, well, we are from the reception, we are from the laboratory, i am very glad to welcome you, we are now entering the heart of our enterprise, this is already production, but before we come there, we must change clothes, or is it? not enough, you were at the reception, this is considered a dirty zone, now you are going to the clean zone, well, it seemed, we are clean, because there is milk there, but no carcass, guys, go to the basics, change clothes,

the main processes for processing milk, yeah, here is mastering, sterilization, bactofugation, homogenization, as i understand it, that already separation for... there is already sour cream, yogurt, there was kefir, absolutely right, and the most important thing is that the hardware section is built in such a way that everything happens automatically through the control panel. well, i noticed that you only have metal pipes, tanks, some devices here, literally a couple of people are sitting there. absolutely right, what production capacities do you have, you know, we are a large holding company, we have seven production sites, this is one of them, therefore, in total we can process about 2,800 tons of milk per day, this is across all our sites, modern production, it is equipped with new equipment,

we already carry out fat normalization in the flow, this means that we take milk from the reception, a certain fat content, which comes to us today, we already install on the equipment the same finished product, which is even written on the packaging, we get at the output exactly the mass fat content that we want. what is the difference between pasteurized milk ultra-pasteurized? these are two different heat treatments of milk. heat treatment of milk is a very important process. therefore, if we are talking about heat treatment of milk, then pasteurization is a temperature of 86 + -2. and if we are talking about ultra-pasteurization, this is a temperature of 137, somewhere around four. 5 seconds, are the beneficial properties in milk preserved after such temperatures? all properties are preserved, why is complete processing of milk necessary in the hardware section? in order to remove foreign odors, in order to remove foreign microflora from milk, raw materials that come to us. all

processes in the hardware section, they are aimed at improving the quality of milk in the finished product and making the product safe. for example, there is such a concept, there is such a process, baktofu... a fatty layer, that this is myrrh, there is no such thing now, and you might think that the benefit is removed, all this is removed, but this is not so, modern methods allow you to break up pieces of fat evenly throughout the milk, so the first last glass will be the same, all this thanks to the homogenizer, there is also one an interesting process of dairation, this is when we remove foreign smells in milk, you can imagine that milk comes with a certain smell. well, when it's fresh milk, then of course, yes, yes, these foreign smells are already removed by the dorator so that

the finished product corresponds to the standard. now we are with you in the area of ​​the rural dairy workshop, already in the technology and process of production of ultra-pasirized milk will tell you the chief specialist in production natalia aleksandrovna rubinkova. hello, to us on the section, then it is loaded into the loading hopper goes to the output line, i did not know that bottles are made from such small ones -

the marking section, the application of the inscription, the label, what is the bottle processed with? and hydrogen peroxide must be processed so that foreign microflora does not suddenly get in there, and the water must be purified, that is, first hydrogen peroxide, then water rinses it off, then clean milk comes in. the scale of the milk spill is impressive,

how much did they tell us there, more than 120 thousand or even more bottles per day only produces, this is how many people consume milk with us, this is of course a lot, they run, they run like a stream, just these bottles, well, how did you like the process, oh interesting, especially these i liked everything more, probably i will be in plastic bottles. of course the process is interesting, absolutely right, well the next process of our unique product will be no less interesting, so let's go and see, a unique product, a unique product unique, well about this later, okay, let's go, egurensky, yes, for us it is the product is unique, this product has a high protein content, low fat, there is also a little secret in it, it is without... in my circle of young people there are many people who are health conscious, who

play sports, very often people do not have enough protein, a lot of products are now being produced with a high protein content, so a great alternative, sourdough is always carried out, a special sourdough, and after the fermentation process has taken place, we heat the mixture a little to certain temperatures, and then we send it to the separator and i... to say that in the republic of belarus we are the only manufacturers who make this product using the separation method, this is some kind of star among yogurts, you know that for 5 years one of the most prestigious world awards in the field of dairy products was received by this yogurt. on this equipment we separate the protein part, it is so thick, viscous, and here a high concentration of protein is obtained, then separated, separated, this is defatted. a word, yes, but the product will not be tasty if we a word of assurance, right, and what do we

need for this, so that it gets, so that it is milky, probably add either milk or cream, cream, absolutely right, so i can tell you that here begins the most closed process, in one pipe we have the movement of the low-fat base, in another pipe the movement of cream, at some stage they are mixed already at the exit we get the finished product, if we ... where, mother of god, i do not have time, give me this

thing, they broke. pasha we have practically it turned out, not without mistakes and small ones, but for the first time i think it was quite good, you visited our production, looked at the production of ultra-pasteurized milk, greek yogurt, but you know, the process of cheese production... it's quite interesting, and i think that you are interested in the process itself, how to get ready cheese from milk, well, i saw, to be honest, i admit, i saw how cheeses are made, zhenya has seen it sometime, i haven't seen it, so i think you need to be sent to the mseslavsky branch, you 'll like it, we're going, yes, we still have to go 90 km, hello, hello, everything

is correct, everything is correct,

and semi-hard varieties, you have already been to the main site for receiving milk, so we go straight to production, there i will introduce you to our technologists and... pay attention, there we have three tanks with a capacity of 50 tons each, this is our daily need for milk, in the mixture for milk,

to produce 15 cookings, recalculation of cheese, this is... 14-14.5 tons of cheese, from there the normalized mixture comes, here stands, the pasteurization unit, where the milk undergoes heat treatment, heating is carried out by steam, the heat-treated and cooled to the temperature we need mixture, goes to these three cheese makers, each with a capacity of 10 tons, there in this cheese maker. all the necessary components are added, this is a dye, if necessary, a flavoring agent, calcium chloride, starter cultures, this entire technological process is recorded in the program, the operator of which works simultaneously on three boilers, well, only in the program on the computer you need to confirm the transition to

the next operation, that is, everything happened automatically... the process of curd coagulation, there is such a thing, yes, then we begin processing this curd, we get a curd and whey, we roll off the whey, we process it, as a result we get cheese grain and whey, through these pipes, through pumps, behind us there is a molding machine, which molds the cheese, then its compaction occurs from... suddenly now we are in the salting department of our plant and... these pools is 180 tons of brine, every shift about 15 tons of cheese are lowered here. the duration of salting of each type of cheese

is different, depending on the type, cheese is salted from 12 hours to 5 days. the condition of the brine is monitored daily in our laboratory. sol, i did not know before that it should be aged, the longer, the better. and that the brine was five years old, after salting in such a brine, more delicious, rich, and from here it goes straight to packaging, as i understand it, the cheese salt drives out to the next department, where it are laid out on the shelves, the cheese first goes into the servicing chamber, if it is film cheese, then a multi-layer heat-shrinkable film is put on it, for the entire ripening period it...

it is not difficult to make one head or two, but the whole tray that is there is quite difficult, each head is very heavy, you need to make sure that the seam is exactly in the center, we are now going into the ripening chamber. wow, it seems to me that the kosry never sees, only on one firiale there can be 580 tons of cheese, this is only during ripening, and there are different types, some stand at the same time, these are huge shelves, the scale is simply amazing, listen, it is multi-colored and multi-colored, yes, this is where the ripening of latex cheeses takes place, the color of the cheese depends on the buyer's desire. that is, if he wants yellow, we will paint it with yellow latex, if he wants black, we will paint it with black, the color of the latex does not affect the quality of the cheese, can this

latex be consumed, no, that is, it needs to be cut off, yes it is removed with a thin layer of cheese, the latex is cut off, we eat everything else, the difference between latex cheeses is that they are weeds with long maturation periods from two to... the coating doesn't matter, there are still four layers, the thickness of the coating should be, let's say this layer, well, so that there are no gaps visually, and so that at

first glance it seems that it is very easy, in fact, you understand how tired you can be, that these are very heavy heads of cheese and they need to be turned over, they need to be held, this is very hard work, carefully take them from the bottom and put them on the shelf so that this painted layer of ours... dries evenly, it gets dirty a lot, yes this latex, thank you, i just stand on the sides, i'll see, it's enough, it dries for about two, maximum three days, then this head of cheese is taken again, turned over, applied to the cap on this one, it dries for two more days, here's the ripening, this all happens during the ripening period. so, zhenya, come on, i want to hear your impressions of this day, and i really liked everything, it was incredibly interesting, it's even important to know

and understand the safety of the products. well, tell me, did you receive the questions that you had do you have answers to them? oh yes, quite, i learned how the product is made from the filling itself to the packaging itself, how the entire process takes place, so it was very interesting and useful. in fact, i also learned a lot of interesting and new things for myself, thank you for the company, it would be nice for the invitation, and if you want to become the hero of our program to visit where you have not been yet, record a short video, send it to us, and together we will find out how it is done, who and... how helps to make our life better, what are scientists working on today? they literally in our pocket, with them we learn

important news and become...

dopamine has a wide range of important functions, such as behavior control, cognition, movement control. watch the science nearby project on our tv channel. globalists have set the task of dismantling the familiar world order based on national states. so that france could be again.

this is an anti-human ideology in the deepest sense, which can be seen in the development of so-called transhumanism, a magnificent we saw a reflection of this ideology during the opening and closing ceremony of the olympic games in paris, because of this unbearable atmosphere many french people want to leave the country. so what is the truth or is it something else? lebedeva's author's opinion on the policy of double standards in the project is something else.

on air news, with you elizaveta lakotko. hello. in this issue. bilateral negotiations, the futility of sanctions, the crack of the western economy messages from belarus on the fires of the un general assembly.