kefir, it's no secret that the fame of our dairy products goes far beyond 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 arrange a master class. hello, my name is sgnon evgeniy, i lead a very active social lifestyle, so i often have to snack on the go. cheese, yogurt, ice cream help me with this. therefore, 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 i was in a hurry too, in fact , to come to mogilev as soon as possible, to spend this day really interestingly and qualitatively, but - first i want to know about you, tell me a little, what are you interested in, what do you do, it turned out to be in the fourth year of law school, i lead a very active lifestyle, i participate in all social events. and i want to know

a little more about the production of dairy products, to know qualitatively, how it is made and especially since you live here in mogilev, and here we know that one of the largest dairy producers in our country, so i suggest not to waste time, but rather to go to the enterprise as soon as possible, where they will tell us everything, let's go, hello, hello, hello, svetlana nikolaevna. nice to meet you, and i want to ask you right away, do you like milk? of course, yes, and what dairy products do you like? yogurt, yeah, curd cheeses, they are good, yes, yes, gozironnye 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 only learn that milk is a truly unique gift of nature, our white gold belarus.

in the top five countries exporting dairy products, from second to fifth place we have in exports, and cheeses, dry milk products, 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 until at least, i don't know about it, as they say, it's better to see once than hear 100 times, so welcome, let's go quickly. vasily vasilyevich, transport shop, pavel, evgeny, very nice, let's meet , for the first time i see weight and disinfection like this, when everything and tanks and the car go through the wash, is it some kind of special solution, or is it water? this is a special solution to produce, to ensure that when the car enters, so as not to bring anything. from outside to the territory of the enterprise,

after the milk drain takes place, and another disinfection takes place, that is , the inside of the tank is necessarily washed, the car is also washed completely from the outside and we squeeze it out additionally, yes, i never thought about whether the cars are washed, when i found out that yes, such a procedure exists, i was surprised, plus that a special disinfectant is used and when... they don’t leave, it also goes through the same stage again, as i understand it, our cars arrived with milk, that’s right, we go to receive it, yes, definitely, that’s it, thank you very much, have a nice day.

i hand you over to the caring hands of elena aleksandrovna, the head of the laboratory, she will tell you a lot. depending on the season, wow, in a day, 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 collected from milk tankers, and here you check, what indicators are all? indicators that are responsible for the quality of milk, these are physical and chemical, microbiological, radiological tests we conduct. the first indicator that we conduct is the presence of antibiotics and veterinary drugs, mandatory analysis. so, okay, how does it happen? now my specialist will show you. everything is fine, that is

, the hair test is negative. what other test can be done to check the 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 obtained in the milk, sorted into first, highest or extra grade milk. a, that is, you then send the cars to a specific line where it will be drained. i would like to note that in addition to these measurements, we also produce. we have a device that determines 154. in antibiotics , attention, there is a device for 154 antibiotics

that checks milk, forgive me that there are 154 pieces, okay, i'll name two triantibiotics, there are 100 of them... 54, wow, of course, hello, hello, so, well, we are from the reception, we are from the laboratory, yes, i am very glad to see you welcome, we are now entering the heart of our enterprise, this is already production, but before coming there, we need to change clothes with you, that is, this is not enough, you were at the reception, this is considered a dirty zone, right? well , it seemed that we were clean, because there is milk there, but no carcass, guys, go again, change clothes, this is the hardware section,

the main processes for processing milk are carried out here, yeah , pasteurization and sterilization take place here. 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, just a couple of people sitting, that's all, absolutely right. what production capacity do you have? you know, we are a large holding. we have seven production sites, this is one of them, so 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, already we carry out fat normalization in the flow. this means that we take milk from the reception, definitely. 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 pasteurized milk and ultra sterilized, these are two different heat treatments of milk, heat treatment of milk is a very important process, therefore if we talk 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 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 the raw material that comes to us, all processes in the hardware section, they are aimed at improving the quality of milk in the finished product. make the product safe, for example, there is such a concept, there is such a process of bactofugation, and we are talking about the fact that during bactofugation we remove all foreign microflora from milk, thereby already... the finished product, it is safe, earlier there was an opinion that on the milk you could see a fatty layer on top, that this was the intention of cream, now there is no such thing, and you might think that the benefits are 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 such an interesting process of milking, this is when we remove foreign smells in...

you can cook something unusual today we will cook cabbage, onions, lard, meat, fat, cabbage, it seems to me that these are the same cabbage rolls, only it sounds more romantic, potatoes were boiled in their skins, then this skin was removed from the hot, here in this mortar they pounded for a long, long time, then they made a small sausage, cut such circles, we will prove to you that this is real. like this from the bottom up, yes-yes-yes-yes, completely introduce these

spies into potatoes, now we will decorate it, for this we have a banana, marmalade, ice cream and caramel melt, it blossomed tsalkam, well, we can say that well, our country is tsud, watch culinary programs on the belarus 24 tv channel and be surprised with us confrontation is rarely beneficial, but it turned out that the actions of the warsaw elite are in favor of belarusian farmers. apples, i see, beautiful, the best in the region. vetrost plant, components for belarusian elevators are produced here. buttons, drives, more than a dozen products in total, without which you definitely won't rise high on the market. drive unit, its main task is to open and close the elevator door and cabin, shak. this is a one-year-old pine, in the spring it will already go to help there for reforestation,

to restore the forests of gomel region, before the opening of the dairy complex dobrun a few weeks, it is already made more modern, with high ceilings, with a transparent roof, additionally installed fans, so that it was comfortable on the cow and gave a lot milk, peat is our national treasure, deposits that have already... explored and suitable for industrial exploitation for a period of one hundred years. the main topics on the main air. watch on the belarus 24 tv channel. now we are with you at the rozlev site of the whole-milk workshop,

the chief specialist for production natalia aleksandrovna orbenkova will tell you about the technology and process of producing ultra-passilized milk. hello, and i want to return for you. now we are at the vyduva site preforms. with this operation we start the milk grower into a pet bottle on the rozlev line. this little preform, yes, it comes. to our section, then it is loaded into the loading bin goes to the output line, i didn't know that bottles are made from such small initial samples, this is some kind of plastic little thing, which then under pressure turns into a full-fledged bottle, and how many bottles per day approximately? 120,000, 120,000, so good, here it is output, this is formed and then milk is poured into it along the pneumatic system,

a lid is put on, it comes under our angry conveyor to the marking section for applying the label inscription, what the bottle is processed with, and hydrogen peroxide must be processed so that foreign microflora does not suddenly get in there, and it must be purified with water, that is, first hydrogen peroxide, then water, washing it off and, accordingly, clean milk comes in. the scale of the milk spill is impressive, how much they told 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, it's interesting, especially these i liked everything more, probably i will be in plastic bottles, it's so fast. 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 if unique, well, about that later, okay, let's go, greek yogurt, yes, for us this is a unique product, this product has a high protein content, low fat, there is also a little secret in it, it is without added sugar,

that is, 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, that is, they separated it, separated it, this is a fat-free word, right? the most closed process begins, in one so i can tell you that here in the pipe we have the movement of the fat-free base, here in the other pipe the movement of cream, at some stage they are mixed and

at the exit we get a ready product, if we are talking about a filler about... yes, then additionally in a separate pipe the mixing of the milk base and the fruit part takes place, i can offer you to simply help our operators in their difficult work. i, i don't have time, give me this thing, they broke it, pasha, we practically succeeded, not without mistakes and small ones, but for the first time

i think it's quite good. you visited our production, looked at the production of ultra-pasteurized milk, greek yogurt, but you know, the cheese production process 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? that's why i think you need to be sent to the branch mseslavskikh, you will like it, let's go, i think so. we still have 90 km to go, hello, hello, anatoly petrovich, everything is correct, everything is correct, we were looking for you, my name is pavel, my name is evgeny, evgeny, tell us, let's start 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 a perishable product, so it is difficult to keep it for a long time no, maybe you can show us somehow how it's done, what you do, let's go here, of course, our enterprise is located on the territory of a former monastery for men, a very old one, here from the monastery there remains a piece of the entrance gate and two chapels, we have preserved them, we take care of them, they are still in operation. that is, the enterprise not only makes delicious cheeses, but also has cultural and historical value, a bright place, for our cheeses - the milk must be suitable for cheese, it must be well...

literally about their brainchild, they will tell about the cheese, pay attention, there we have three tanks with a capacity of 50 tons each, this is our daily requirement for milk, for milk mixture, to produce 15 cookings in terms of cheese, this is 14 14.

curd, there is such a thing, yes, then we begin to process 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, from which the cheese is molded, then compacted the cutting takes place. 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 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, the brine, i did not know before that it should be aged, it

goes straight from here to packaging, yes, as i understand it, the cheese salt drives out to the next department, where it is laid out on the shelves cheese first goes to the drying chamber, if it is a film cheese, then a multi-layer heat-shrinkable film is put on it for the entire ripening period. it is not difficult to make one head or two, but the entire 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 to the chamber.

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 long ripening periods uh... it can mature for a year or two, it only becomes tastier from this, well now

zhenya, if you want... try the process of applying latex, let's try, by the way, i haven't seen it, i'd also be happy to just look at it, the coating is applied in four layers, here two layers of colorless coating have already been applied, now - the first layer of colored coating is applied, and the color of the coating doesn't matter, there are still four layers, the thickness of the coating should be what, for example , this layer, uh, well, so that visually there were no spaces, yes, 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, they need to be turned over, they need to be held, this is very hard work, carefully take them from below and put them on the shelf so that this painted layer dries evenly, it gets very dirty, yes, this latex, thank you, i'll just look at the sides, it dries enough for about two, maximum three days, then this...

understand everything, because this is a product that is used daily, probably by every resident of our country, so it is even important to know and understand the safety of the products. well, tell me, 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 occurs, so it was very interesting and useful. in

fact, i also learned a lot. for you , i learned interesting and new things, thank you for the company, it would be 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 never been before, record a short video, send it to us, and together we will find out how it is done. we have forgotten how to enjoy the little things, to be surprised, to feel the connection of times of generations, just to notice, and yet every day is formed.

traditions, today, a year or a century ago, everything that is considered ancient, was once new, we ourselves, without noticing it, pass on knowledge experience through generations, it is in our smile, hand waves, in such a ... familiar look from simple happy moments real traditions are formed. we are proud the heritage of our ancestors. we value the past for our present. belarus 24.