新标准禁用“复原乳”原料，灭菌乳正式进入“生鲜”时代

Core Viewpoint - The implementation of the GB25190-2010 "National Food Safety Standard for Sterilized Milk" modification No. 1 marks a significant shift in the production of sterilized milk, now exclusively requiring raw milk as the sole ingredient, eliminating the use of reconstituted milk [1][4]. Summary by Sections Changes in Standards - The new standard removes references to reconstituted milk in the definition of sterilized milk, which previously allowed for the addition of reconstituted milk [2][3]. - The modification clarifies that sterilized milk must be made solely from raw cow (or sheep) milk, thus enhancing the quality and safety of the product [3][4]. Implications for the Dairy Industry - The revision is expected to accelerate the transition away from reconstituted milk in sterilized milk production, aligning with the 2025 national food safety standards [4][5]. - The change is anticipated to benefit the domestic fresh milk industry by ensuring higher quality standards and promoting the consumption of fresh milk [5][6]. Consumer Impact - Consumers will benefit from higher nutritional value in sterilized milk made from raw milk, enhancing health experiences and confidence in dairy products [6]. - The labeling of products will become clearer, as only "pure cow (or sheep) milk" will be indicated, removing any mention of reconstituted milk [6].