How to make a triangular milk carton. For everyone and about everything

February 5th, 2017

Milk in triangular bags, doctor's sausage, jelly in briquettes, assorted cucumbers and tomatoes in a five-liter jar, tea with an elephant... Many people often remember Soviet products with kindness. Today we will remember only a few famous brands Soviet food industry

Sprats

Latvia is considered the ancestor of sprat. IN Soviet years in sprats, only freshly caught Baltic sprat was used, which was caught in winter season, from November to March, when the fish after warm summer months gained fat and got rounder. Fish caught in the spring and early summer, since they are dry and skinny, were not used to make sprat. And one more thing - real sprats were packaged only in a metal can, since in glass containers sprats are exposed to sunlight, and in plastic packaging When oil and plastic interact, harmful substances are released.

Despite the fact that a jar of sprats in the USSR was quite expensive - 1 ruble 80 kopecks, sprats were a mandatory attribute of any holiday table.

What can I say, who among us in childhood did not love to catch the fattest fish in the jar and immediately put it in our mouths. Housewives prepared several types of salads, various pates, and countless varieties of sandwiches from these canned goods.

Here is one of the most common - garlic croutons with sprats. Cut the bread into thin slices and fry until crispy. Peel the garlic and rub the croutons with it. Open a jar of sprats and place two fish on the prepared fried piece. Enjoy the wonderful taste and aroma!

Tea with an elephant

Another iconic product of the Soviet food industry is “tea with an elephant.” However, it was not easy to get it. The following varieties were relatively freely sold on the shelves of Soviet stores: tea No. 36 (a mixture of Georgian and Indian tea), Krasnodar and Georgian. However, in the 70s, the tea industry began to move from manual to machine work, and the quality of Georgian tea fell catastrophically. Foreign inclusions, dust, parts of shoots and coarse lower leaves appeared in the packs. All these shortcomings characteristic of late Georgian tea Soviet period, created a bad reputation for him that continues to this day.

At that same time, Indian tea appeared on the shelves in a yellow packet with an elephant. It was the first Indian tea brought to the USSR. The goods were imported in bulk and packaged at tea-packing factories in standard packaging - “with an elephant” of 50 and 100 grams (for premium tea).

Since its inception, Indian tea has always been in short supply. They speculated on it, they gave it to friends, they paid for small services, it was... it was... it was TEA! They invited people to visit: “Come, I got some Indian tea here.” Overall, it was a real event!

By the way, the best tea was considered to be packaged in packs with the image of an elephant with its trunk raised up. In the 90s, both the trunk and the tea itself disappeared. Turkish tea has replaced the beloved Indian tea.

Today, elephant tea has reappeared on the shelves, but it has nothing in common with that same Soviet tea.

"Sprat in tomato"

Canned food “Kilka in Tomato” has become a real symbol of the USSR. Even Margaret Thatcher, after her visit to the USSR, spoiled not only her beloved cat with these canned foods, but also treated herself to them.

These canned foods have literally cult status. Of course, the popularity of the product among Soviet people was not due to its fantastic taste, but to its low cost and availability.

Mass production of canned food “Srat in Tomato” began in the mid-50s of the 20th century. Nikita Sergeevich Khrushchev personally tasted the new product of the Kerch fish factory and assured the people that “you can’t imagine a better national product.”

The recipe for “Srat in Tomato” was extremely simple: fish, water, tomato paste, salt, sugar, sunflower oil, acetic acid, spices. Nothing extra.

The price for sprat was more than low, and the canned food itself did not disappear from the shelves even during times of severe shortage. For many, a jar of “Srat in Tomato” was the only snack when drinking vodka “for three,” and for the always hungry students, these canned foods made it possible to replenish the loss of phosphorus in the body, since they could not afford other fish.

IN modern Russia the popularity of “Srat in Tomato” remains the same high level, because in the early 90s, for many, sprat was the only delicacy. And these days, many people take these canned goods out of habit to indulge in memories of their Soviet youth. But now no one knows exactly what they will find inside the jar...

Whole condensed milk

Whole condensed milk is another symbol of the Soviet era. It remains a symbol to this day. In the Soviet years, condensed milk was produced according to GOST. Condensed milk was made by evaporating whole milk and adding 12 percent sugar. The main indicator of the quality of condensed milk is the percentage of fat and moisture, which, based on GOST, should have been no lower than 8.5 percent and no higher than 26.5 percent, respectively.

In the production of condensed milk, only natural milk fats were used; the use of plant analogues was prohibited. In this regard, it was called “Whole condensed milk with sugar.”

A can of that same Soviet condensed milk! Time has taken its toll...

Nowadays, the technology for preparing condensed milk is very different; it contains artificial preservatives, thickeners and emulsifiers. All this greatly affects the quality and taste of the product beloved by many.
Condensed milk produced in the USSR was packaged in tin cans with white, blue and light blue paper labels. This image was so consistent from decade to decade that its design is still used as a kind of “brand”.

To supply northern and other hard-to-reach territories, condensed milk was produced in three-liter cans. The shape of the can and the label design were the same. IN Soviet era caramelized (boiled) condensed milk with sugar was not produced industrially, but was prepared at home by additionally boiling regular condensed milk directly in a jar in a water bath for several hours. When the water boiled away, the cans usually exploded.

Doctor's sausage

Doctor's sausage was very popular in the Union! It was worth it, because its taste and quality were close to perfection. The history of doctor's sausage began in 1936. At first, boiled sausage was called “Stalin’s”. However, this name was soon replaced by “doctoral”, since the sausage recipe was developed by leading nutritionists from the All-Russian Scientific Research Institute meat industry. Doctor's sausage according to GOST consisted of 25 percent beef, 70 percent pork, 3 percent eggs and 2 percent milk. The recipe was perfect and followed down to the smallest detail.

“This low-fat sausage is good for feeding children and those for whom foods containing a lot of fat are not recommended” - this is what is written about the doctor’s sausage in the “Book of Tasty and Healthy Food”, 1939 edition. And it was true.

Gradually the recipe was violated, and the famous taste qualities doctorate disappeared. Today the phrase has become commonplace: “Sausage contains everything you want, but not meat,” which, unfortunately, is not a joke. However, despite everything, many in our country still have an invariable passion: putting a piece of fresh “doctor’s sausage” on bread. Choosing it among many varieties, we try to remember a long-forgotten taste.

And some, to this day, throw boiled “doctor’s” into the Olivier. Although a piece of prime beef tenderloin costs much less.

Kissel with natural extract

Kissel in Rus' is more than jelly. From the point of view of gastronomic history, this is a food, a complete dish, high-calorie food, but not a drink. Behind him, if you believe folk wisdom, you could go seven miles and swim across the milk river.

Surely many people remember bright bricks of briquetted jelly. If you want to cook the jelly, but if you want to gnaw on it. Which is what many did, because jelly has always been an extremely solid monolith. It was quite possible to knock out an opponent in the sandbox, using it as brass knuckles, and in winter, use it as a puck when playing hockey.

And it was not just like that. All light industry of the USSR, incl. and food, in those years it was sharpened and unified to meet the needs of the military-industrial complex.

In the USSR, jelly was most often served in a pioneer camp, school, institute cafe or workers' canteen, where the drink was a traditional third course along with compote and fruit drink. Surely many people remember bright bricks of briquetted jelly. If you want, cook it, or if you want, chew it. That's what we did.

Today the situation has changed a little. Kissels are almost never produced using fruit or berry extracts from concentrated juices. The mixture contains flavoring or aromatic additives. Now we drink jelly, rather than eat it, and the briquette familiar from childhood has been transformed into a “loose portion”...

Modern children are “raised” on other drinks - and these are far from jelly or fruit drinks. In kindergartens today, the menu most often includes compotes and juices.

Processed cheese “Druzhba”

In 1960, the USSR developed a recipe for processed cheese. It was made in accordance with GOST, the standards of which implied the use of only the highest quality cheeses, the best milk and butter. Seasonings were only natural. There were no substances that inhibit the growth of microorganisms in the product, no flavorings or other harmful components in the cheese.

Today, the composition of processed cheese “Druzhba” has changed dramatically. The mixture contains thickeners, flavor substitutes, etc.

Milk in a triangular package

Without milk soviet people could not live even a day. So for many people from the USSR, milk in triangular bags is perhaps the most “nostalgic” thing of a bygone era.

The morning of our citizens, as a rule, began already in queues at a closed grocery store. In order to buy milk, or rather, “have time to buy it,” you had to get up at 6 in the morning.

Funny pyramid-shaped packaging began filling the shelves of Soviet stores in the 50s.

Tetrahedrons were produced in two sizes: large ones for milk and kefir, smaller ones for cream. To be fair, it must be mentioned that pyramid-shaped containers were not a purely Soviet invention. It was “licked” from Swedish Tetra Pak packaging. Be that as it may, pyramid-shaped containers have gained great fame in the USSR not only because of the fancy shape, but also for practical reasons. By cutting off the top of the triangular bag, it could be placed on the table without worrying about milk spilling.

The boys did not throw away the empty triangular bags. They were laid on the floor and slammed with all their might - with a successful strike, a rather loud bang occurred, which echoed throughout the school and frightened the girls. If you didn’t drink the milk completely, then with the clap the milk drops would fly in all directions, which was also fun. And yet, milk tetrahedrons were taken out into trading floor in special hexagonal aluminum or plastic trays, which folk craftsmen used to make housings for music speakers.

Milk in the Soviet Union was made from milk. There was sour cream in the sour cream, kefir in the kefir, and butter in the butter.
And the milk also turned sour. In 1-2 days. And it turned out to be yogurt. My mother used this yogurt to make amazing pancakes.

Every schoolchild went for milk. After school, we very often went shortly before the end of the lunch break to the grocery store or the Milk store. There, we stood among other schoolchildren, young mothers with strollers and pensioners, waiting for a fat saleswoman in a stale white robe to open the doors of the store. Then everyone rushed to the departments.

In our city, during the lunch break, grocery stores usually brought fresh milk, bread and some other products. Therefore, when the store opened after the lunch break, it was often possible to buy everything specified by the parents. Moreover, it’s fresh.

This was more than relevant for milk and dairy products. After all, that milk actually turned sour very quickly - within a day. And if it had been standing in the store for half a day or a day before, there was a high probability that it would go sour by the morning, or even by the evening.

I still remember those delis. With several departments. Each department sold its own product groups. Many stores were equipped with universal cash registers. They were needed. After standing in line, pay for the goods, naming the department, the product and the price for it - for example - milk, a half-liter bottle of milk and a jar of sour cream - 65 kopecks. Cashier on a huge triangular looking cash register knocked out a check that had to be handed over to the saleswoman in the department. To do this, you had to stand in a queue of the same people with checks. It was worse if the department sold goods by weight. After all, first you had to stand in line - small or large. Then they wrote out the weight and price for you on the piece. Then go to the cash register, there’s a line there, get a check, and then line up again at the department. Smaller stores did not have such a system, and everyone there simply stood in line at the department. There were also self-service supermarkets - similar to today's markets. There, goods were paid for at the checkout when leaving the hall.

Dairy store. Behind the glass you can see those same cash registers with women knocking out checks for departments

By the way, dairy products were often stored in dairy departments and stores in metal mesh boxes. Empty containers were then placed in them at glass collection points. When a milk truck was driving down the street, the rattling of these boxes in it could be heard from afar

Basically, all liquid dairy products in the USSR were packaged in glass containers, which were then washed and handed over to special points glass containers or directly at the dairy store. A half-liter milk bottle cost 15 kopecks, a liter - 20, a jar of sour cream - 10 kopecks. The price of the bottle was necessarily included in the price of milk or kefir. In the photo there are samples of milk containers: left and right - 0.5- liter bottles, in the center - a liter milk bottle. On the right bottle there is a plastic cap that could be bought at a hardware store for closing milk bottles

There were no labels on the bottles. The label was on the lid. These bottles were closed with caps made of soft foil. different colors. The name of the product, date of manufacture, and cost were written on the lid. In order to open the bottle, it was enough to simply press the cap with your thumb - it easily sunk a little inside and the cap was removed. Silver cap - milk (28 kopecks for 0.5 liters, 46 kopecks for 1 liter); dark yellow - baked milk (30 kopecks); green (or turquoise) - kefir (28 kopecks); silver-light green striped - low-fat kefir; blue (or purple) - acidophilus; purple (or pink) - fermented baked milk (29 kopecks); silver with a yellow stripe - sour cream (35 kopecks); pink - sweet kefir drink “Snowball”; yellow-silver striped for cream; blue for honey kefir drink “Kolomensky”; light brown for chocolate milk

In addition to bottles, milk was sold in triangular bags with a capacity of half a liter. Their peculiarity was that they were brought to the sales floor in large aluminum pallets or plastic boxes, and when there were few packages left in the pallet, it was clear that the pallet was covered in milk. The fact is that these bags had a stubborn tendency to leak in the corners. But it was convenient to place them, and convenient to drink directly from the bags, cutting off a corner

Already at the very end of the Soviet era, dairy packaging began its transformation. First, liter bottles disappeared. A year or two later, liter tetra-packs began to appear instead of the traditional half-liter milk bottles. The packages were not thrown away. They were washed, cut off at the top, and used for whatever purpose - for storing bulk items, for growing seedlings early spring on the windowsills....

Sour cream was sold in 200 ml jars, all under the same foil cap, or poured from large metal cans, poured into the jar you brought with a large ladle

A special product was butter. When I was a child, there was almost always a line behind him. Especially when they brought butter packaged in the usual packs. There were several types of butter - butter and sandwich. The sandwich had a lower fat content. But in terms of its composition, it was much better than today's spreads offered to us under the guise of butter. Loose butter cost 3 rubles 40 kopecks per kilogram, and a pack of butter cost 72 kopecks

Another iconic dairy product in the USSR was condensed milk. Children's favorite treat. They drank it straight from the can, punching two holes with a can opener. It was added to coffee. It was boiled directly in a closed jar to be eaten boiled or used for cake. It was the most valuable currency in the pioneer camp

There was also concentrated milk. Theoretically, it had to be diluted, but it was a special relish to drink it undiluted, punching two holes with a knife

At that time milk was also sold from barrels. Apart from the color and inscription, milk barrels were no different from barrels of kvass or beer. And the queue for them was shorter than for beer))

Well, how can we not remember the children’s favorite treat – milkshake. In my city, the best milkshakes were made in the Donuts cafe near the Oktyabr children's cinema. And after the show the cafe was always filled with children.

They also made the most delicious ice cream from milk.

Milk and dairy products took up enough significant place in the diet Soviet man. Porridge was cooked in milk. Noodles and horns were cooked with milk. They simply drank milk from a glass, like we drink juices today. They also drank kefir, fermented baked milk, acidophilus... For breakfast, my mother often served cottage cheese with tea. Cottage cheese was used to make casseroles and cheesecakes, curd babka and dumplings with cottage cheese. I don’t remember yoghurts or their like. But we ate sour cream from a jar with a teaspoon. It was very tasty. And for dessert there were kefir drinks and children's cheese for 10 kopecks. It was small and incredibly tasty

© “Have you tried local kefir... Eh, if it were up to me, I would take a bottle with me... two!.. a box!..”

Text and photos partially borrowed from aquatek_filips

See also other posts in the series :

How did such an original milk package come about? How did you even come up with this?

In the late 1930s, the famous popular science magazine "La Science et la Vie" burst out with an April Fool's article about the riddles Egyptian pyramids and unusual properties of regular tetrahedra. Quite in the spirit of the time, I must say. After all, it was in those years that the French chemist and mystic Jacques Bergier told on the pages of specialized publications that bovine blood placed in a reduced cardboard copy of the tomb of Cheops did not coagulate, and the meat remained fresh for an unusually long time. And at about the same time, a certain M.A. Bovey argued that in exactly the same tetrahedrons, oriented to the cardinal points, the corpses of small animals do not decompose, but are mummified.

The authors of the article in “La Science et la Vie” had a lot of fun with people’s faith in such quackery. They reported, in particular, that sleeping in a regular tetrahedron rejuvenates, the razor blades inside it self-sharpen, and milk does not turn sour. They laughed and forgot.

But this number a few years later caught the eye of the Swedish inventor Eric Wallenberg, an employee of the Åkerlund Rausing laboratory, who was inspired by the idea of ​​​​reducing the losses of milk traders. In 1944, the prototype of tetrahedron-shaped cardboard packaging first appeared. And six years later, AB Tetra Pak was born, whose branded packaging is for a long time became a Tetra Classic® cardboard pyramid.

A huge advantage of such packages was the minimum waste during production and its almost complete automation. The base - soft cardboard combined with polyethylene - was rolled into a cylinder, the junction of the opposite ends was thermally welded, then milk, kefir or cream was poured inside, after which the machine made two more thermal seams and cut off the finished package, which safely fell into a special container. No complications and almost no losses.

True, everything further on the way to the buyer was not so technologically advanced. One of the significant disadvantages of tetrahedron bags was the absolute impossibility of packing them tightly into rectangular boxes. Therefore, special hexagonal containers were used to store dairy products packaged in pyramids. But this led to an unreasonable increase in transport and storage costs - air had to be transported and stored to a large extent.

And then it turned out that milk in pyramids turns sour in almost the same way as in any other package. That is, there were no rational reasons to remain committed to this packaging, despite its ease of production.

As a result, Sweden already in 1959 began to abandon Tetra Classic® milk tetrahedrons.

It seemed the company had no choice but to leave the market. But its leader, Ruben Rausing, was able to sell his technology to the Soviet Union. They say that an old article from La Science et la Vie played a role in convincing the Soviet ministers. However, they may have fallen for the apparent cheapness of production.

And the second, very long, life of triangular milk cartons began. They were used in the USSR for almost 30 years, until the mid-1980s.

They write that their quality was quite average. The pyramids often tore and leaked. Although they say the bottles were not beating at all less. Trade habitually wrote off losses as costs. Such bags were also inconvenient to carry and store. In general, cost-effective production ultimately resulted in rather burdensome consumption. Of course, on a scale huge country it was all a small thing.

But there was interest in buying unusual bags for residents of distant regions :-)

Evaluation of information

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Milk in the Soviet Union was made from milk. There was sour cream in the sour cream, kefir in the kefir, and butter in the butter.
And the milk also turned sour. In 1-2 days. And it turned out to be yogurt. My mother used this yogurt to make amazing pancakes.

Every schoolchild went for milk. After school, we very often went shortly before the end of the lunch break to the grocery store or the Milk store. There, we stood among other schoolchildren, young mothers with strollers and pensioners, waiting for a fat saleswoman in a stale white robe to open the doors of the store. Then everyone rushed to each department.

In our city, during the lunch break, grocery stores usually brought fresh milk, bread and some other products. Therefore, when the store opened after the lunch break, it was often possible to buy everything specified by the parents. Moreover, it’s fresh.

This was more than relevant for milk and dairy products. After all, that milk actually turned sour very quickly - within a day. And if it had been standing in the store for half a day or a day before, there was a high probability that it would go sour by the morning, or even by the evening.

I still remember those delis. With several departments. Each department sold its own product groups. Many stores were equipped with universal cash registers. They were needed. After standing in line, pay for the goods, naming the department, the product and the price for it - for example - milk, a half-liter bottle of milk and a jar of sour cream - 65 kopecks. The cashier was knocking out a receipt on a huge triangular-shaped cash register, which had to be handed over to the saleswoman in the department. To do this, you had to stand in a queue of the same people with checks. It was worse if the department sold goods by weight. After all, first you had to stand in line - small or large. Then they wrote out the weight and price for you on the piece. Then go to the cash register, there’s a line there, get a check, and then line up again at the department. Smaller stores did not have such a system, and everyone there simply stood in line at the department. There were also self-service supermarkets - similar to today's markets. There, goods were paid for at the checkout when leaving the hall

Dairy store. Behind the glass you can see those same cash registers with women knocking out checks for departments.

Basically, all liquid dairy products in the USSR were packaged in glass containers, which were then washed and handed over to special collection points for glass containers. As a rule, they were right next to the stores. A half-liter milk bottle cost 15 kopecks, a liter - 20, a jar of sour cream - 10 kopecks. The price of the bottle was necessarily included in the price of milk or kefir.


On the left and right are 0.5-liter bottles, in the center is a liter milk bottle. On the right bottle there is a plastic cap, which could be bought at a hardware store for closing milk bottles.
There were no labels on the bottles. The label was on the lid. Such bottles were closed with caps made of soft foil of different colors. The name of the product, date of manufacture, and cost were written on the lid. In order to open the bottle, it was enough to simply press the cap with your thumb - it easily sunk a little inside and the cap was removed.


Silver cap - milk (28 kopecks for 0.5 liters, 33 kopecks for 1 liter); dark yellow - baked milk (30 kopecks); green (or turquoise) - kefir (28 kopecks); silver-light green striped - low-fat kefir; blue (or purple) - acidophilus; purple (or pink) - fermented baked milk (29 kopecks); silver with a yellow stripe - sour cream (35 kopecks); pink - sweet kefir drink “Snowball”.
In addition to bottles - in some cities, and especially the capital of the USSR and the capitals of republics, others major cities, milk was sold in triangular bags with a capacity of half a liter. Their peculiarity was that they were brought to the sales floor in large aluminum pallets, and when there were few packages left in the pallet, it was clear that the pallet was covered in milk. The fact is that these bags had a stubborn tendency to leak in the corners. But it was convenient to place them, and convenient to drink directly from the bags, cutting off a corner


Already at the very end of the Soviet era, dairy packaging began its transformation. First, liter bottles disappeared. A year or two later, tetra-packs began to appear. Liter milk cartons instead of traditional half liter milk bottles

The packages were not thrown away. They were washed, cut off at the top, and used for whatever purpose - for storing bulk items, for growing seedlings in early spring on window sills....
Sour cream was sold on tap from large metal cans, poured into a jar you brought with a large scoop, or in 200 ml jars, all under the same foil lid

A special product was butter. When I was a child, there was almost always a line behind him. Especially when they brought butter packaged in the usual packs. There were several types of butter - butter and sandwich. The sandwich had a lower fat content. But in terms of its composition, it was much better than today's spreads offered to us under the guise of butter. Loose butter cost 3 rubles 40 kopecks per kilogram, and a pack of butter cost 72 kopecks.
Another iconic dairy product in the USSR was condensed milk. Children's favorite treat. They drank it straight from the can, punching two holes with a can opener. It was added to coffee. It was boiled directly in a closed jar to be eaten boiled or used for cake. It was the most valuable currency in the pioneer camp

At that time milk was also sold from barrels. Apart from the color and inscription, milk barrels were no different from barrels of kvass or beer. And the queue for them was shorter than for beer))

Due to the paucity of product range in stores at that time, milk and dairy products occupied a fairly significant place in the diet of Soviet people. Porridge was cooked in milk. Noodles and horns were cooked with milk. They simply drank milk from a glass, like we drink juices today. They also drank kefir, fermented baked milk, acidophilus.... For breakfast, my mother often served cottage cheese with tea. Cottage cheese was used to make casseroles and cheesecakes, curd babka and dumplings with cottage cheese. I don’t remember yoghurts or their like. But we ate sour cream from a jar with a teaspoon. It was very tasty. And for dessert there were kefir drinks and children's cheese for 10 kopecks. It was small and incredibly tasty.

Previous parts "

Natural dairy products sold during the years of the USSR evoke nostalgia for the lost natural taste of milk, kefir and other goodies. For example, take regular milk purchased these days. The product does not turn sour for several days and can be stored for quite a long time. What does this mean? The naturalness of the product is far from being at the highest level; the composition includes chemical additives and it is not clear what it contains.

How pleasant it was to open a bottle of kefir with a unique natural taste in the morning. And the container itself was quite simple, but incredibly attractive.

Let’s walk through the past, “get nostalgic” about tastes and associations. What kind of bottles were there then, during the years of the USSR? How pleasant were they to us, and what sensations did they bring?

A 0.5 liter bottle was the standard of dairy products during the USSR until the 90s. Liter containers were also sometimes used. This bottle was sealed with foil, which made it unique. The foil indicated the production dates, the name of the manufacturer and the retail price. The foil could be of several colors depending on the product.

— Milk – silver foil

— Cream is silver-yellow foil.

- Kefir is green.

— Baked milk is dark yellow in color.

— “Snowball” — lilac color.

— Ryazhenka is pink.

— Milk with honey is blue.

— Milk with chocolate is brown.

- Acidophilus - blue.

200 ml bottles were also available and contained sour cream, cream, yogurt and condensed milk.

Cost of a half-liter bottle of kefir or milk on site Soviet Union was 28 kopecks.

It was possible to hand over milk bottles at glass collection points, or directly at some dairy departments. For a standard half-liter bottle you could get 15 kopecks.

Many people still have a few milk bottles from earlier production. This container can be considered a relic.

Bottle of SOVNARKHOZ 1957. Glass containers – GLAVMOLOKO, produced from 1955 to 1958.

Bottle of GLAVMOLOKO 1955. The container was produced by the Urshell plant.

The Urshell glass factory was founded back in 1858. It is located in the Vladimir region in the village. Urschelsky. The production of bottles at this facility began in 1926. Already in 1970-80. production was experiencing the heyday of its existence. The facility produced huge quantities of milk bottles, which were distributed throughout the country.

NARKOMPISCHEPROM USSR. GLAVMOLOKO, produced by the Sazonov plant in 1938.

The year the Sazonovsky plant was founded was 1860. Its peculiarity was that all work was done manually. Before the revolution, each team, which consisted of three craftsmen, produced 1.5 thousand half-liter bottles per shift. The modernization of the plant took place in 1926, when the newest glass furnace and chimney was built at that time. Three Lynch machines and three new compressors were also created. Already in 1927, the production of glass products, including bottles, began. Over the years, production has been slowly updated. In 1966, a new workshop was put into operation, in which equipment was installed to create our beloved half-liter milk bottle. The main advantage of the new equipment was an increase in the speed of operation of the machines, a reduction in the number of defective products and a reduction in energy resources consumed. In the early 90s of the 20th century, the Sazonov plant experienced problems with financing, but eventually, in 1994, production began again.

MINLEGPISCHEPROM USSR. GLAVMOLOKO, produced by the Gorky plant in 1946.

The first mention of this production appeared in 1908, when the plant produced pharmaceutical glassware. Exactly twenty years later, the updated production launches a program to create household glassware. From 1959 to 1960 Another modernization is taking place, and the plant begins to produce our half-liter milk bottles. In 1965, the All-Union Research Institute of Fiberglass appeared on the territory. Production was combined with several Ukrainian factories, and in 1983 the creation of the Fiberglass association was announced.