there is a whole palette of tastes here, from traditional ones. this is not mozdam or parmesan for asurprise belarusian gourmets anymore; working on updating the line requires constantly studying what the consumer needs. one of our new products, the latest, is cheder for burgers , this is a cheese that is intended specifically for burgers, for sandwiches, just on a heated hot sandwich, when a slice of this cheese is placed, it melts it itself. and gives a clean creamy taste, so i’ll show you what the product looks like, that the cheese just melts, adds creaminess to the cutlet, doesn’t cut, which is what we think we’ll find of our customer, we want uh, any consumer to improve their quality of life. of course, by presenting new products, our manufacturers expect not only to fill the domestic market, but also to conquer the export market. russia remains the main partner; more and more regions are looking at belarusian milk. currently we are here with one company that plans to purchase milk powder and butter, they are a very large ice cream manufacturer, supplying to 70 regions of the r

from a year, a year and a half, 2 years of aging, we must produce difficult-to-produce cheeses like mozdams with large holes, they are very complex and capricious in production, but belarusians have learned to do this, the minsk dairy plant, which produces products... such as sugar-free curd cheese, lactose-free butter, lactose-free milk, today it gives the russian consumer the opportunity to purchase these products, the trading house supplies to 64 regions of the russian federation and we are present in such territories as sakhalin, we even go to sakhalin and deliver, there are chechnya, we have opened a new region, by the way, we intend to establish both the holdin first dairy plant and the sludsk cheese-making plant. its position in the far east market. they will participate in the sixth chinese international import exhibitions. the exhibition will bring together brands from all over the world in shanghai in the first half of november. alexey kondratenko, grigory kristafovich and nikolai lashkevich. news: central region. regional medicine with care for everyone. a comprehensive upgrade

at our enterprise we use a cheese blend, to us mozzarella, mozdam, and russian cheese may come. for less dense analogues we use instead of mature ones varieties are young with a high percentage of humidity, plus there is much more cottage cheese, the maximum amount of it is melted cheese marked for hot dishes, for sauces and soups, and now there is such a thing, we add all these... ingredients, cauldrons, form some kind of cheese mass, where it melts for 5.8 minutes at high temperatures above 90°. at the same time, the mass is also mixed, the faster this is done, the harder the product turns out, on the contrary, further through the pipes, hot, this cheese goes to packaging machines, from there to the store, and if you believe manufacturers with the selection of processed cheese for hot dishes, you don’t have to worry anymore, you just need to buy the one with a special mark: we trust it to work, it’s tender, liquid, and you can’t even cut it , you can just throw it in as a whole, and the same friendship, which is used the old fashioned way, most often you first need to grate or