set up a satellite dish satellite azerspace 1. the channel's signal is broadcast in the open and is available 24 hours a day every day. be with the belarus 24 tv channel and discover belarus. for most belarusians, and not only, for example, for residents of the post-soviet space, the city of ragachev is associated with condensed milk, a blue-sided can with a sweet viscous filling, mm, this is a legend, the taste of childhood, and for several generations at once, apparently, love for belarusian condensed milk is passed down by inheritance. this is a top

product, and today we will learn how it is made. hello everyone, my name is oludi ezekel, i came from nigeria, i really love kucha with leshenok milk, so i am interested in learning how it is made. hello, hello, i am pasha, i am ezekiel. nice to meet you. nice to meet you. i will say right away that big things and adventures await us today. well, 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 university of gomel state medical university, i work as a doctor at the rogachovsky central district hospital, ok, it's been a long time, it's been almost 2 years here, oh it's been a long time, i want to tell you, i understand that in rogachev you tried condensed milk, yes i already tried it , do you have condensed milk at home, yes we have condensed milk to taste,

hello, good afternoon, we are kuban today on an excursion, welcome, before the excursion put on - protective capes and we will go to the milking, where we will watch how we milk a cow, by the way, yes, that's what we wanted to know all this, first of all we want to know how condensed milk is made, without we won't get condensed milk, great, well, let's go, let's go, how are you anyway?

the device is connected when the cow has milked, after that a sealing solution is applied again so that microflora does not get in 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 is milked in automatic mode, it senses the flow of milk, the device catches it, there are some numbers here, this is the quantity. this is 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 in yes, i think, it is possible even for your hero and connect the device, try, we will just equip him, give him 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 to do it? here

the device is coming out, take it, press the button, pull the device back, now take a glass and bring it here, one, two, three, four, oh, it's going down, i think a little, that i can't do it, i saw that he was worried, i was worried about him too, everything, everything, everything, you see, the milk is coming, 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 go here and 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, here are the cows , here they are fed, here they are milked, he was

interested, it was visible, we feed from cows of our own twice, we have a silage type, feeding, we use our own compound feed, all our milk is extra grade, the highest grade we have in general. no, and how many cows do you have in total? 5.25 cows, in total there are 15,500 heads, in total on the farm we have six such dairy complexes, here 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 submitted the cows, did it immediately get here or does it first go through some laboratory tests? here it is... first it gets here, and then upon shipment it undergoes additional laboratory tests, that is, all our milk is of high quality and no antibiotics, no impurities, nothing gets in. why do we need to cool it to 4°? well , how much milk will be produced and if the temperature

is high, bacteria develop in it, undesirable for consumption, i write. and how much volume will be preserved here in general, volume, well, here is this tank for cooling milk - with a capacity of 10 tons, but we have milk comes twice a day, and we deliver 21 tons of milk, i saw a large milk tanker on the street, and i became interested in what kind of processing machine is there, after each shipment of milk, the milk tanker is washed at the dairy plant, the milk tanker itself, what is it , the container. 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 eight hours withstands, maintains the temperature, but in

any case, the faster, the faster, the better, here our milk truck is leaving for the plant, well, we will meet him there at the plant no. of course, look further, how what happens with milk, what i know about the rogachovsky plant, well, there is a big jar with a piece, i think that ... this is the only belarusian, so hello, hello, i brought you our hero, ezekiel, he has a sweet tooth, i basically do too, i think that you also adore everything sweet, because you work at one of the most sweet factories of our country, proper

preparation, to dress, to process hands and so on, absolutely by the way milk was brought, just like at your work, yes, there is such a problem then. how many tons of milk do you receive per day for production? in general, the main enterprise is capable of processing up to 1400 tons of raw milk per day? it's like a pool, you can swim in it. specifically

for the production of condensed milk with sugar we receive 350 tons of milk per day and process it. and how many farms participate in general? four farms for us yes supplies our milk a lot, 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, great, so, as far as i understand correctly, this is like a whisk, a whisk, this is to mix it so that there is no sediment. or milk, let's, i look at the woman, she stirs for a long time, mixes, you need to mix for at least 3 minutes each section, 3 minutes each section, well, so it is necessary, and how many liters - in general in this sector,

in each sector somewhere about 4-5 tons, we mixed, we mixed, yes, what do we need now, yes, and now we need to take a sampler. and i know how it works, everything is correct, we hold it with our finger, we hold it, we pour, we pour, when she does, it seems to me that this... more, more, it was long, it was

slow, well, it is clear that he tried, it is clear that he tried, well done, that's it, so, try the milk, we go down to the lab, so we actually collected the milk, it was not difficult, no, everything worked out, everything worked out, by what parameters is the study now conducted milk in order to send it to production? each batch of raw milk undergoes control over physical, chemical, microbiological and radiological parameters, that is, safety indicators, in case of non-compliance with at least some indicator, even like temperature, such milk is sent back to our supplier, by what parameter will we now be talking about it since the technological process of producing canned milk has a

high-temperature treatment stage, we must make sure that a milk protein we have heat-stable, that is, it does not curdle, i just wanted 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 it, 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 the subject of microbiology and general chemistry at the medical university, they only pee white is 10 times smaller.

look, that's it, there are no clots, no impurities, nothing has curdled, that means the milk is thermostable, everything is perfect, then we 'll let it through, of course, we'll go through it, we'll see how we'll produce our tasty treat from this milk, actually, that's why we came, for the sake of a tasty treat, that's it, we're leaving, that means, well, here we are, yes, our technological process is in a closed mode, that is, it is fully

automated, that is, we won't see it, that is, all this is in a closed mode, absolutely, only pipes, only pipes, yes, but visually we can see it in the diagram, about the same way in real life milk flows through our pipes and enters - into containers, and i thought you had rivers of milk here, condensed milk here, usually... further mixing of milk with sugar, a milk-sugar mixture is obtained, which

is then sent to another section, the cooking section for its condensation to obtain condensed milk, and wait, nothing else is added, only sugar syrup and milk, finely crystalline is also added lactose, this is a special additive that is necessary so that... these crystals are less than 10 micrometers in size, that is, so that i understand, so that it is not felt on the tongue, like some kind of crumb, right, absolutely right, everything is done according to gost and there are no additives, no flavorings, no palm oils or anything else, of course, quality is important, food for

people for the second car, it's over, and that is, i'm serving milk. that is, all communication with the plant comes from here, so to speak, and here like some kind of calculator, is it for controlling each block, all these buttons are so that i can put together the necessary route, yeah, you are a milk navigator, by the way, yes, you see, i came up with a new job title for you, thank you, well, as far as i know, condensed milk was invented about 200 years ago, and its technology... its production hasn't changed much, it's adding these ingredients and evaporating water so that it becomes thick. they explained to me that it takes 6 hours for milk to turn into condensed milk, we 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 purified, sterilized,

then it is cooled, then it goes through the process of mixing with sugar syrup , condensed milk is cooked and before, so to speak , giving it to the people for sale, as i understand it, we must check it here, this device is called a viscometer, we have it for determining viscosity, i also don’t know, this is the first

time that a viscometer is connected to a thermostat to maintain the optimum temperature. i noticed that in your laboratories it is precisely 20°, this is the optimal temperature for testing, and how many laboratories do you have in production? we have only 11 laboratories, we have our own laboratory in each workshop at each site, 11 yeah, this is serious, i want to tell you, well, let's give an example, let's say what we do, we pour our condensed milk here, and how much of this ready-made condensed milk do we need to pour, look, we have some lines, you see below. in the middle at the top, what kind of liquid do we have inside, distilled water, distilled water, well, that's it, it seems, we got it, poured it, got it, take a ball, oh, you also have some balls here, yes, and you time it, how long it takes, we time it from the top line to the bottom, and how do you know that it's all the way through, you can't see anything there,

look, and i've already timed it, okay, how much has already passed, and what is the norm, for us in general? viscosity from 3 to 15 pascals per second, this is the standard from 3 to 15 pascals per second, how is it in our common 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 it and we have such a table 114, we look 114 look found, here 5:13 norm from 3 to 15 is suitable our cooker for raspasovka, well it turns out that yes everything is correct. i watch as the zvushonka pours into the jar, i thought that this is a slow process, well and he says it is not so, everything happens quickly and well the process is of course beautiful, before pouring directly condensed milk into the jars,

the jars undergo sterilization, and also, by the way, there was an ultra... lamp, i also think that it somehow works, and i also noticed, it was in this workshop that there was an installation, which disinfects the air, that is , as much as possible, so that the environment is clean, hello, good morning, we were walking around here and went into your workshop, i understand that you are the boss here, yes, i am the head of the canning workshop, samyshin, oleg nikolaevich, nice to meet you, oleg nikolaevich, so. please tell me how much the can produces here per day - on average , we produce 320-350,000 cans of sugar per day, wow, i see how - cans here and there, they fly there at cosmic speed and above your head, we have nachakovki three lines: one line of sterilized milk 300 cans per minute,

a line of condensed sugar (450 cans per minute) and another line of condensed milk with sugar up to 600 pah minutes. condensed milk is loved not only in belarus and the countries of the former soviet union, because it is supplied not only to russia, kazakhstan, to jordan, to serbia, i was surprised that belarusian skušenki are even sold to the arab emirates, well, i would like that belarusian prisoner was also sold here, they say that a good product is counterfeited, i i know that there are a lot of counterfeits and rogachev condensed milk too. in case of falsification of our products, we have an economic security sector at the plant that deals with each case, well, in principle, our can is produced by the motirny plant,

the difference on the bottom is printed rogacho belarus, a loop of mebisa, a sign of food products, at the top we see the affiliation with the dairy industry, the range and number, shift, date of manufacture, for the sake of interest and a protective datamtrix. "there is a special a program that can be downloaded to the phone , it reads the security code, but unfortunately it didn't work for me, since i didn't have any applications, i thought that my camera would react to it, but i was later corrected, since we took the jar right from the conveyor, it wasn't registered in the database, and apparently, when they come off the conveyor and go into packaging, the registration happens later, these are the stiffening ribs, so that it is strong"? the jar was more rigid, it didn't bend, it didn't deform, you can stand on it with your foot, no, no i want to, but seriously, will it hold up, seriously, seriously, is it possible, with my weight of 83 kg, the can

passed the test, otherwise i don’t 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, but it really didn’t deform anywhere, and before that, and to make all the stiffening ribs so that it doesn’t deform, try, more, well, i don’t know, let’s see how many kilograms it can hold, well, now we’ll check how much you weigh, 97, here 97, come on, come on, come on, come on, this is the funniest moment, well everything will work out, everything is fine, that is, it

also withstood 97 kg, that's what quality means, noisy production, yes, a lot of everything, and my offer to you is to try what we... you could say, today we prepared to take with us, yes, well, okay, i agree, yes, let's go to the store, to the store, a great idea, we'll buy some condensed milk for home, yes, a jar of milk, with sugar, and how many personal nostalgic memories for me, this comes straight from childhood, this moment. the coolest, well, let's give it to you as a hero, i'll let

you try what we cooked today first, like a doctor, tell me please, how many cans can you eat a day, oh, well, i can say that when something is very... now you know how the real belarusian legend rogachev condensed milk is made, well, 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.

and the child is purposeful. he is not afraid to declare himself, he is active, we strive to develop confidence in them in today's day, confidence in their future, that today everything is being done so that they grow up as true patriots, and for me a leader is a large creative family, where each child can reveal their best qualities and talents, what unites them, the desire to achieve... the best result: wooden furniture is living furniture, it should be treated as a living organism, although it is an inanimate object, there are some requirements for us, how to treat it, how you treat your children, also furniture also requires some specific care, we make dreams come true and make your homes beautiful, watch the project one day on our

tv channel. about five years ago, the word propaganda in our field for some reason was considered almost an insult, that is, if propaganda of a healthy lifestyle or propaganda of traditional values ​​- it is supposedly good, and if propaganda from tv, then it is supposedly bad. i prefer to promote the truth, so i will say it now, what is called objective journalism in its pure form among the people is not exists and never existed. and the word: by the way, regardless of what kind of regime it is, authoritarian or dictatorial, this is also a completely normal word. the president's honesty is difficult for those who in their minds in politics rely precisely on the western model, where it is customary to constantly leave something out of the audience if it seems unpleasant to the audience, and to tell people only pleasant things, because the west does not see people in people, but the electorate, and it is needed to legitimize power for a new term. propaganda of common sense and truth. exactly

such propaganda is needed by people first of all. author's project by igor turai propaganda. watch on belarus 24 tv channel. 100 brave guys have gathered in our studio, each of them has a question for an adult. hello everyone, in exactly one minute a hero will come out to us who will answer everything. the feeling is wonderful, i am in the mood for a wonderful conversation with friends. at the beginning of the program, the host. can i find out what this means? it's nice, because silver, gold are such precious, semi-precious metals, and if such a characteristic applies to the voice, it is says that this is a beautiful, wonderful voice. the hero of the program will have to open up to the audience. the main task is to honestly answer all the original, and sometimes uncomfortable questions. if you put three

of your favorite things, a time capsule and sent it all to the future, what three things would you put? probably something tasty to eat, black caviar, i don’t know who loves everything, watch the project 100 questions for an adult on the belarus 24 tv channel.

on air, news in the studio elena milnitskaya, hello, here’s what we’ll talk about. songs, dancing and new harvest bread. brest region celebrates regional harvest festival, president arrives for celebration. flooding in bosnia and herzegovina, dozens of victims. forecasters warn montenegro and serbia of danger. unbreakable brotherhood 2024 belarusian peacekeepers participate in uec exercises.