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Lukashenko’s choice: How Belarusian condensed milk is made

What’s the first image that comes to your mind when you think of Belarusian dairy products? Many would say it is the white-and-blue tin can of condensed milk. Whether it is from Glubokoye or Rogachev, it has long been an unofficial brand of Belarus abroad. But do you know how it is made? In spring 2022, during a working trip to Glubokoye District, Belarusian President Aleksandr Lukashenko visited the local dairy canning plant. Presented with a variety of condensed milk products, the head of state tasted and praised the classic version, the one we all remember from childhood. In the new episode of BelTA’s YouTube project “After the Fact: Special Report”, we visited the enterprise in Glubokoye and will now take you through all the stages of producing sweetened condensed milk.

What milk is used for condensed milk?

Before processing, milk goes through multiple quality control checks, first at the farm level in the raw material zone, and then here, in the receiving laboratory of the company’s canning shop.

“We operate our own raw material zone covering four districts. In addition to our own supply, we purchase milk from other regions and also do toll processing,” said Irina Vaskovich, Deputy Director for Processing at Glubokoye Dairy Canning Plant.For sterilized canned milk, selection is based in part on heat resistance. This is a critical parameter for the high-temperature process that follows.

“In the receiving laboratory, we assess organoleptic and chemical properties, test for antibiotics and somatic cell counts, and assign a grade based on the results. Currently, over 80% of the milk we process is classified as premium or extra grade,” the representatives of the enterprise said.

What’s in Belarusian condensed milk?

The enterprise’s processing area is dedicated to the heat treatment of milk. It is one of the key heat treatment stages. All operations are monitored and controlled by specialists at a central control panel.

The line has a processing capacity of 25 tonnes per hour.

The canned dairy products produced here have an extended shelf life of up to 18 months. To achieve this, the temperature treatment is carried out in two distinct stages.

This product is made using classic technology. The original recipe remains unchanged, produced in strict accordance with GOST standards. It’s the taste we know and love.

“Organic milk, sugar, lactose. Nothing more. Only natural components,” Irina Vaskovich said.

How is Belarusian condensed milk made?

In the vacuum evaporation department, the standardized milk mixture and sugar syrup are channeled into a specialized unit. Here, moisture is extracted, and the milk is concentrated.

“Next, the condensed milk moves to a vacuum cooler. Lactose is added at this stage to give the final product its smooth texture. After cooling, the product is ready to move on to the final packaging line,” the deputy director said.

The milk enters the cooler at a temperature of 50-60 degrees. It is then cooled down to 20–22 degrees. The entire process, from receiving the milk to producing the final product, takes about 12 hours. Before packaging, milk samples are sent to the production laboratory.

How is condensed milk quality tested?

The chemist takes a sample from the cooler and conducts tests in the laboratory. Moisture, viscosity, sugar, fat, and acidity levels are checked. If all the parameters meet the required standards, the product is approved for packaging in cans and other containers,” said Natalya Olshevskaya, the laboratory chemist at Glubokoye Dairy Canning Plant.

One of the most important parts of the production process is the packaging of condensed milk in tin cans. This step requires high precision and accuracy to ensure that each can is filled perfectly and ready for consumption. Special equipment ensures a quick and efficient production cycle: modern machines can produce 250-400 cans per minute.

“The total output per shift is 72,000 cans. The plant has its own tin-can production workshop. From there, cans are transported along conveyor lines directly to the filling and sealing machine, where they are filled with milk, sealed, and then sent to the packaging section,” said Tatiana Stepanyuk, the head of the canning shop at Glubokoye Dairy Canning Plant.

You won’t see milk anywhere: all processes are automated. Human involvement is minimal: only monitoring is needed.

“An operator is assigned to the line to monitor the entire food production process. They control the milk fill level in the tank and in the cans. Meanwhile, a second operator works in parallel, fitting the lids,” the specialist added.

After production is complete, the finished product undergoes mandatory laboratory testing. This is a crucial stage that ensures every single can meets the highest standards of quality and safety. Such thorough control is what upholds that level of reliability and unique flavor that consumers know.

“We monitor viscosity during filling and check acidity levels. An important step is filtration for purity to ensure that no mechanical impurities contaminate the product,” Natalya Olshevskaya said.

What makes Belarusian condensed milk special?

It has a mild aroma and a white, creamy color. The milk pours in a thin, even, continuous stream. All of this points to a quality that has remained unchanged for decades. This blend of tradition and modern standards has become its signature trademark.

Glubokoye Milk Canning Plant is renowned for its extensive range of about 40 types of dairy preserves. Among them, the iconic blue and light-blue can is especially notable. This packaging has become more than just a container: it has transformed into a symbol of quality and trust.