A Beijinger living several decades ago might not as free as today if he or she goes to buy milk. What did the whole thing look like in the past? And how it becomes so convenient? The Capital Milk Museum brings it light.
Constructed by Capital Agribusiness Group and Beijing Sanyuan Food Corp., Ltd, Capital Milk Museum, the only one milk museum in Beijing, covers a total area of 1,600 square meters in Sanyuan Industrial Park. It is divided into four exhibition halls of “science museum”, “Sanyuan cultural centers”, “Beijing diary industry’s footprints” and “milk and life”.
The “Beijing diary industry’s footprints” exhibition hall of Capital Milk Museum [Photo/Qianlong]
The “science museum” exhibition hall of Capital Milk Museum [Photo/Qianlong]
By walking through a viewing corridor in the museum, visitors can see the onsite production process of milk products and have a better understanding of Beijing dairy industry’s history and the applications of modern technology in producing milk products.
Milk tickets and milk-delivering bicycle
In the museum, some milk tickets and a milk-delivering bicycle used in the 1970s in Beijing are showcased to tell the stories between citizens and milk and witness the development of the diary market in Beijing.
On May 3, 1949, a group of Red Army men led by Fan Shicheng came to Beijing from Xibaipo with five carriages and three cows along an ancient road in the western Beijing. It marked the beginning of Beijing’s dairy industry after the foundation of the People’s Republic of China on October 1, 1949.
In the late 1970s, due to the short supply of milk, Beijing released milk tickets in three colors: red, blue, and white so as to guarantee the milk supply of the infants under three, heavy patients, foreign guests and people of special needs. Later, with the development of Beijing, the problem of milk shortage for Beijing residents was gradually solved.
Milk tickets and milk products are showcased in the museum. [Photo/Qianlong]
Milk tickets are showcased in the museum. [Photo/Qianlong]
A voucher for receiving milk is showcased in the museum. [Photo/Qianlong]
As early as 1957, Beijing had launched the home delivery service of milk. At that time, the processing of milk was very simple with milk mainly boiled in a cauldron on a large wood-fired oven and most of the milk was manually filled. After filling, a milkman put bottled-milk in cloth packages to delivery it door to door.
Usually the milkman and his milk-delivering bicycle were covered by layers of the cloth with dozens of packages. It was said that a milkman had set a record of delivering 490.32 kilograms of milk.
A milk-delivering bicycle in the 1950s [Photo/Qianlong]
High-tech production lines and equipments
Today few workers are seen in the workshop and the simple cowsheds, manual milking and boiling on the cauldron have been replaced by the high-tech automated production lines and equipments such as automatic filling and packing robots, milk centrifuges, and quality-controlling devices.
Now the high-tech production and processing technology has achieved a completely closed production throughout the process from the milk sources to the various milk products. The milk is isolated from the external environment and it is processed in stainless steel vessels and pipes which can avoid the environment’s pollution.
Automatic packing robots work in a bottled milk workshop. [Photo/Qianlong]
A milk centrifuge [Photo/Qianlong]
The quality-controlling room [Photo/Qianlong]
Cows’ modern equipments
In the “Milk and life” exhibition hall, it explains the modern dairy management system, and shows the cows’ modern equipments.
Each cow is born with a number and then a tag with the number is hung on the cow’s ears for identification and recording the cow’s information. When the cow is sick or in a sub-healthy condition, the staff will know by the recorded information and the cow’s milk will not be sold in the market.
A model cow with a tag on the ear [Photo/Qianlong]
Now the cows are managed with intelligent devices such as the pedometer, an electronic device on the ankle which stores the cow’s identity and activity information. Each day at the milking time, cows go to the milking hall and transmit the information to a computer by a receiver. Then a staffer organizes the information into a report to calculate the milk production and know the cows’ health status.
Cow pedometer [Photo/Qianlong]
Under the milking parlour, there is a “magic box” system which is said the most advanced in the world. It is the “heart” of a pasture’s production management and technical management. Each cow has a corresponding “magic box” below connected to the milking equipment and the milk will be checked by the “magic box” before being sent to the processing plants. Actually the “magic box” is a real-time testing device with the latest technology. It emits infrared rays to scan milk and transmit the results to the computer so as to monitor the milk’s nutritional content and quality.
“Magic box” [Photo/Qianlong]
If you go
Location: Beijing Sanyuan Foods Co., Ltd, No. 8 Yingchang Street, Yinghai Township, Daxing District.
Open Time: 9: 00-16: 00 Mon-Fri