to capture the picturesque panoramic view, watch animals and birds, and lovers of water rafting are offered to master the path from the voryaks to the greeks, to sail in a kayak along the berezina water system. there are also extreme excursions in the berezinsky nature reserves. armed with swamp boots, binoculars and a flashlight, groups of visitors, under the guidance of an experienced guide, go to watch the black grouse mating. on the territory of the reserve. in 2016, the first mythological tourism center in belarus opened its doors, take a night walk along the path of myths, meet traditional character of the bolotnik reserve and his friends the spirits kikimaru, zyuzyu, see the singing mermaids and go through a real labyrinth. such a mythical excursion captivates not only children, but also adults. another place of attraction for tourists is the mythological museum, where you can take a trip along

the world tree. you can learn more about the animals living in the reserve in the nature museum. its exhibits present various species of mammals, birds and fish in life size. you can see the richness of the fauna of belarus up close in the forest zoo, where the inhabitants of the reserve are housed in spacious enclosures. bear, bison, deer, elk, roe deer, wild boar, yanatovid dog, fox. the wolf and lynx have chosen the local zoo as a favorite bird, storks build nests here, graceful swans swim in the pond, welcome to belarus. every day

, tons of dairy products, cheeses, cottage cheese, butter, kefir come off the conveyor belt in belarus, it is no secret that the fame of our dairy products goes far beyond the borders of the country. the brand 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 have a master class. hi, my name is samogon 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, so i really want to... know the production aspects from the inside, understand how it works, hello, hello, how are you, good, have you been waiting for a long time, no, i was in a hurry too, in fact, i want to come to mogilev as soon as possible to spend this day in a really interesting and high-quality way, but first i want to know about you, tell us a little bit about your interests, what you do, i was a fourth-year law student, yeah. very active

lifestyle, i participate in all social events, and i want to learn a little bit more about the production of dairy products, learn how they are made qualitatively, and especially since you live here in mogilev, and here we know that it 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,

this is truly a unique gift of nature ours white gold of belarus, you will also meet amazing people who work with milk, we have a large holding company, here in mogilev at the main site we have 1200 people working, in total there are 2700 people in the holding company, this is not only to meet the needs of our country, as i understand it, also export, of course, i always say that we perform such an important function, we provide. the security of the country, of course, this is very important, because all of us, when, well, when we are well-fed, then we are full forces, are able to do their job, all, all, all, and children, adults, teachers, doctors, and police officers, scientists our workers, so yes, we completely cover the needs of our market, including we have very serious supplies for export, there are awards as the best exporter in our history, moreover,

under 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, at least for now, 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, vasily. "hello, transport shop, pavel, evgeny, very nice, meet, for the first time i see such disinfection in ves, when everything completely and tanks, and the car, goes through a 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 cause nothing from outside onto the territory of the enterprise, after the milk is drained and there is also disinfection, that is, inside." yes, of course, everything, thank you very much, have a nice day,

i hand you over to caring hands, depending on the season, wow, in a day, in a day, you have time to process everything, of course, these are volumes, of course, good, here we have laboratories, we saw how milk is taken from the dairy. and here you check what indicators, all the indicators that are responsible for the quality of milk, these are physical and chemical, we conduct microbiological, radiological tests, the first indicator that we conduct is the presence of antibiotics and veterinary drugs, mandatory, as well as it happens, now my specialist

will show you, i never thought that milk needs so many tests, that there were so many minsurs, so many reagents, everything is fine, that is, the hair test is negative, what other test can you run on milk? after conducting an analysis for antibiotics, we conduct tests for the presence of somatic cells: acidity, density, temperature measurement, protein, fat. at what stage is the grade of milk determined? it is here in our laboratory that the grade of milk is determined, based on the indicators that we have obtained in milk, it is sorted into first, higher or extra. 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 these measurements, we have a device that determines 154 groups of antibiotics.

attention, there is an installation for 154 antibiotics, which checks milk, excuse me that there are 154 pieces, okay, i'll name two or three antibiotics, there are 154 of them, wow, of course, hello, hello, so, well, we're from the reception, we're from the laboratory, yes, i'm very glad to welcome you, we're now. entering the heart of our enterprise, this is already production, but before coming there, we need to change clothes, that is, this is not enough, you were at the reception, this is considered a dirty zone, now you're going to the clean zone, well, it seemed like we were clean, because there was milk there, but there was no carcass,

guys, go to the base, change clothes. this is the hardware section, the main processes of milk processing are carried out here, yeah, here goes. yogurt, there was kefir, that's 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, just a couple of people are sitting, that's all, that's right. what

production capacity do you have? you know, we are a large holding, 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 for 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 of a certain fat content, which comes to us today, we already set on the equipment that fat of the finished product, which is even written on the packaging, we get at the output exactly that mass fat content that we want, what is the difference between sterilized milk ultra-pasteurized, these are two different heat treatments of milk, heat treatment of milk is a very important process, so if we are talking about heat treatment of milk, then pasteurization is a temperature of 86. six plus or minus two, and if we are talking about ultra-pasteurization, this is a temperature of 137,

somewhere around 4-5 seconds. are the beneficial properties in milk preserved after such temperatures? all properties are preserved. why is complete processing of milk in the hardware section necessary? 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 of bactofugation, and we say that during vactofuging we remove all foreign microflora from milk, thereby the finished product is safe, before, there was an opinion that on milk you could see fatty on top layer, that this is the intention of cream, there is no such thing now, and you might think that the benefit is removed, it is all removed, but this is not so, modern methods allow...

now we are with you at the rozlev section of the whole milk workshop, the chief production specialist natalya aleksandrovna rubinkova will tell you about the technology and process of producing ultra-pasteurized milk. hello, and i will come back for you later. now we are at the vidova prikhora section. with this operation we begin bottling milk into a pet bottle on bottling lines, this little preform,

yes, it comes to our section, then it is loaded into the loading bin, it goes to the bottling line, i didn’t know that bottles are made from these little initial samples, it’s some kind of little plastic thing, which then turns into a full-fledged bottle under pressure, and how many bottles per day approximately? 120,000, 120,000, so good, it’s torn out here, the bottle is formed, and then it’s fed to the triblock via pneumatic conveyors, there it is processed without fail, milk is poured into it, a lid is put on, it comes to the marking section of the labeling area via a pneumatic conveyor, what the bottle is treated with, and hydrogen peroxide must be treated so that foreign microflora suddenly does not get in and it must be treated with purified water, that is, first hydrogen peroxide, then water, it is washed off and

accordingly clean milk comes in, the scale is impressive, the milk spill, how much did they tell us, more than 120,000 or even more bottles? per day only produces, this is how many people consume milk here, this is of course a lot, they run, they run like a stream, just these bottles, how did you like the process? i wonder, especially these i liked everything the most, probably, the blowing of plastic bottles, the process is interesting, absolutely right, well, the next process, our unique product will be no less interesting, so let's go and see, a unique product, a unique product, only if it is unique, well, about that later, okay, let's go,

korean yogurt, yes, for us this is a product unique, this product. young people , many people who care about their health, who play sports, very often people do not have enough measure, a lot of products are now produced with a high protein content, so it is a great alternative, sourdough is added here, a special sourdough, and after the fermentation process has passed, the mixture is slightly ... we heat it up to certain temperatures, and then send it to the separator, and i can say that in the republic of belarus we are the only manufacturers who make this product by 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, that is, this is separated, separated, this is a low-fat base, yes, but the product will not be tasty if we have a urea on the base, right, and what do we need for this to work out, 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 skim base, in another pipe the movement of cream. at some stage they are mixed and at the exit we get the finished product, if we are talking about a product with a filler, yes, then in addition in a separate pipe the mixing of the milk base and the fruit part occurs, i can offer you to simply help our operators in their difficult work.

mother of god, i don't have time, give me this thing, broke, work hard, we almost succeeded, 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 is 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. has zhenya ever seen it? no i saw, so i think you need to be sent to the mseslavsky branch, you'll like it, we're leaving, yes, we still have 90 km to go, hello, hello, petrovich, everything is correct, everything is correct, we were looking for you, my name is pavel, my name is evgeny, evgeny, tell us first about your production, our production is the production of hard cheeses, we employ 250 people in production, we work around the clock 7 days a week, that is, as cows are milked, so we work, that is , continuously, continuously, because milk is the product is perishable, so it cannot be kept for a long time, and maybe you can show us somehow how it is done, what you do, let's go, our enterprise is located

on the territory of a former monastery for men, a very old one, here... a piece of the exit gate and two koplitsa remained from the monastery, we preserved them, we take care of them and they are still in operation, that is, the enterprise not only makes delicious cheeses, but also has cultural and historical value, a colorful place, for our cheeses the milk must be suitable for cheese-making, it must be well good density, good fat content, well, this is mainly milk, well, extra premium grades , we process about. that's why we go straight to production, there i will introduce you to our technologists and craftsmen, they will literally

tell you about their brainchild, about cheese, pay attention, there we have three tanks with a capacity of 50 tons, this is our daily need for milk in the mixture. for milk, to produce 15 cookings in terms of cheese, this is 14, 14.5 tons of cheese, from there the normalized mixture comes, that's where it stands pasteurization unit, where milk undergoes thermal treatment, heating is carried out by steam, the thermally treated and cooled to the temperature we need mixture goes to these three. cheese makers, each with a capacity of 10 tons, all the necessary components are added to this cheese maker, this is a dye, if necessary,

flavoring, calcium chloride, starter cultures, this entire technological process is programmed, the operator, who works simultaneously on three boilers, well, only in the program on the computer it is necessary confirm the transition. the next operation, that is, everything is in automatic mode, the process of curd coagulation has occurred, 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, here through these pipes, through the pumps behind us there is a molding machine. in which the cheese is molded, then its compaction occurs cutting, now we

are in the salting department of our plant, and the capacity of these pools is 180 tons of brine, about 15 tons of cheese are lowered here every shift, the salting duration in each. as i understand it, the brine is driven into the next section, where it is laid on shelves, the cheese first goes into the drying chamber, if

it is film cheese, then a multi-layer heat-shrinkable film is put on it for the entire ripening period, it lies vacuumized, yes, we vacuum it, and it already lies in this film, it is not difficult to make one head or two, but the entire tray that is there is quite it's complicated, each head is very heavy, you need to make sure that the seam is exactly in the center, we are now going into the cheese ripening chamber, wow, it seems to me that only cheese never sees, only one branch can hold 580 tons of cheese, this is... only ripening and there are different types, they are standing at the same time, these are huge racks, the scale is simply amazing, listen, it is multi-colored and multi-colored, yes, this

is where latex cheese curds ripen, the color of the cheese depends on the customer's wishes, that is , if he wants yellow, we will paint it yellow for him lacex, wants black, we paint it black, does the color of the latex affect the quality of the cheese, can it 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 cheeses with a long maturation period, from two to 4 months, but there is such a type of cheese - parmesan, it can mature for a year or two, from this it only becomes tastier, well now ... a colorless

coating has been applied, now the first layer of colored coating is applied, and the color of the coating is not it matters, there are still four layers, the thickness of the coating should be, let's say this layer, well, so that visually, so that there are no gaps visually, so that at first glance it seems that it is very easy, but 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 it from the bottom and put it on the shelf so that this painted layer dries evenly, this latex gets dirty a lot, 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 that cap on this one, again it dries for two days, here is the ripening, this all happens during

the ripening period. so, zhenya, come on, i want to hear your impressions of this day. ah, i liked everything very much, it was incredibly interesting to learn everything, how it works inside, to understand everything, because this is a product that is used daily by every resident our country. therefore, it is even important to know, to understand the safety of products. well , tell me, uh, those questions that you had - did you get answers to them? 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 really good, thank you also for the invitation, and if you want to become the hero of our program to visit a place where you have not yet were, record a short video, send it

to... and together we will find out how it is done. noble land, in caring hands, our main wealth, when the joy of what has been achieved, so you want to share, create and develop, carefully preserving traditions, in the name of a successful happy future. where everyone's contribution to the common

cause is significant, and life with others in unity and love, that is true happiness, there is always warmth from spiritual moments and familiar views, together at one table. belarus 24 - what unites us.

it is already obvious that the task of the ukrainian leadership is the utilization of the ukrainian population, and the liberation, accordingly, of areas, including agricultural land, which they will then give to blakerock and other american companies, our task is to preserve this essentially chinese transit. that it guarantees peace in the region, if tomorrow this transit does not happen, well then that's it, the next step is to a big war, as the americans want, the only thing that saves from war, that will restrain from attack, is our military power, understanding that we can

strike at decision-making centers, on the eve of the presidential elections there is a danger that a number of our citizens can be used in the dark to organize some provocations. the west keeps writing: belarus has its own scenario for russia, how we should act in their opinion in the event of their provocations, and we must follow our own scenario, here lukashenko has never followed the west's scenario in 30 years. the project is objective, do not miss new releases on the belarus24 tv channel. the belarus24 tv channel broadcasts for you around the clock, do not switch. our daily task is that viewers around the world have access to viewing our tv channel projects, so what is belarus,

business and developing, hospitable, generous, picturesque and monumental, sports and team. we tell you not only about significant events, we introduce you to active,

energetic and inspiring people who live in belarus and do everything for its development. belarus can be different, to understand and... you need to see it to feel it with my own eyes. hello, dear viewers, belarus-24 tv channel is on air. watch us every day, because we are making belarus closer. today i welcome you to the city that is famous for its youth, beauty and outstanding achievements. this young industrial center is located on the left bank

of the western dvina, and i think you have already guessed where i am. friends, today my route is planned to novopolotsk. the fastest option for transport is a car, but minibuses to novopolotsk also go quite often, the distance between cities 250 km.