Lukashenko appreciated it! See how Belarusian condensed milk is made.

Video screenshot Topic news What's the first image that comes to mind when you think of Belarusian dairy products? Many will say a blue and white can of condensed MILK. Whether it's from Glubokoye or Rogachev, it has long been an unofficial Belarusian brand abroad. But do you know how it's produced? In the spring of 2022, Belarusian President ALEXANDER LUKASHENKO visited the Glubokoye District on a working visit. He also visited a local dairy canning plant. He was treated to a variety of condensed milk varieties. But Alexander Lukashenko decided to try the classic one— the one we all remember from childhood—and he was right. In the new episode of the BELTA YouTube project "In Fact: Special Report," we visited the Glubokoye plant and now we'll tell you all about the production of whole condensed milk with SUGAR.

What kind of milk is used to make condensed milk
? So, before being processed, milk undergoes several stages of quality control. First, in the raw material zone—at the farms. And then at the plant—in the receiving lab of the canning shop.
"We have our own raw material zone, which includes four districts. In addition to our raw material zone, we also purchase milk from other regions. We also work on a tolling basis," explained Irina Vaskovich, Deputy DIRECTOR of Processing at the Glubokoye Dairy Canning Plant. Heat stability of milk is crucial for sterilized canned goods. This determines the subsequent technological process, which is characterized by high temperatures. "In the receiving lab, we determine parameters such as organoleptic and chemical properties. Antibiotic
and somatic cell analysis are mandatory . Based on these tests, the milk grade is determined. Currently, over 80% of our milk is premium and extra grade," the plant explained.What is the composition of Belarusian condensed milk?
Heat treatment of milk is carried out in the equipment section. This is one of the most important thermal processes, and all processes are monitored by specialists at the control panel. The unit's capacity is impressive: it processes 25 tons of milk per hour.
Canned milk has a long shelf life—up to eighteen months. Therefore, heat treatment occurs in two stages.
Condensed milk itself is produced using traditional technology. The recipe hasn't changed and is still made according to GOST standards—the way we love it.

"Natural milk, sugar , lactose. That's all. Only natural ingredients," said Irina Vaskovich.

How condensed milk is produced in Belarus:
In the vacuum evaporation section, the standardized mixture and sugar syrup are fed to a special apparatus. This removes moisture and condenses the milk.
"The condensed milk is then fed to a vacuum cooler, where lactose is added to give the final product a smooth consistency. It cools, and, in principle, the product can then be sent on to final packaging," noted the deputy director.

The milk enters the cooler at a temperature of 50-60 degrees Celsius. There, the product is cooled to 20-22 degrees Celsius. It takes approximately 12 hours from the milk's arrival at the production facility until the final product is ready. Before packaging, milk samples are sent to the production laboratory.
How the quality of condensed milk is tested
: "A chemist takes a sample from the cooler and tests it in the lab for moisture and viscosity. Sugars, fat, and acidity are also analyzed. If everything is within specifications, we give the go-ahead for packaging into cans, bags, and so on," Natalya Olshevskaya, a lab chemist at the Glubokoye Dairy Canning Plant, explained the quality control stages.

One of the most important sections of the production line is the packaging of condensed milk into cans. This process requires high precision and accuracy to ensure each can is perfectly filled and ready for shipment to consumers. Specialized equipment for this task ensures a fast and efficient work cycle: modern machines can produce 250 to 400 cans per minute.
"The total output per shift is 72,000 cans. Can production is carried out on-site at the plant, in the canning shop. From there, cans are transported via storage lines directly to the filling and seaming machine, where they are filled with milk, sealed, and then delivered to the packaging area," said Tatyana Stepanyuk, HEAD of the canning shop, as she gave us a short tour.
But you won't see rivers of milk anywhere. All processes are automated, and human intervention is minimal—just monitoring.
"We have a food production line operator who is constantly on the line and monitors the process. He monitors the fill level of the milk tank and the can. And there's a separate operator who constantly seals the lids," added the head of the canning shop.

After production is complete, the finished product is always tested in a laboratory. This is an important step that ensures that each can meets high quality and safety standards. Such careful monitoring helps maintain the level of reliability and distinctive taste that customers have become accustomed to.
"We check viscosity during packaging, acidity, and, of course, filter for purity to ensure no mechanical impurities are present," explained laboratory chemist Natalia Olshevskaya.
What's Belarusian condensed milk known for?
Its aroma is mild, and its color is white with a creamy tint. The milk flows in a thin, even, continuous stream. Imagine it and lick your lips? All this speaks of quality that hasn't changed for decades. This example of combining tradition and modernity has become a true mark of distinction in the market.
The Glubokoye Dairy Canning Plant is renowned for its wide range: it produces approximately 40 types of canned milk. Among this diverse line, the recognizable blue can holds a special place. This packaging has long been more than just a container for the product: it has become a symbol of quality and reliability.
*The project was created using funds from a targeted collection for the production of national content.