3 6 Ke·2025-09-17 10:38Core Viewpoint - The recent regulation banning the use of reconstituted milk in pure milk production aims to enhance the quality of liquid dairy products in China and promote the consumption of fresh milk [4][6][7]. Group 1: Regulation Details - The new food safety standard, effective from September 16, prohibits the use of reconstituted milk in the production of sterilized milk, which includes pure cow and goat milk [4][6]. - Reconstituted milk, made by mixing dried dairy products with water, can no longer be labeled as "pure milk" and will be classified as blended milk [4][6]. - The regulation aligns with the 2024 Central Document No. 1, which emphasizes improving liquid milk standards and promoting fresh milk consumption [6][7]. Group 2: Industry Impact - The ban is expected to enhance the quality of sterilized milk, as it will now only be produced from fresh milk, meeting consumer demand for high-quality dairy products [6][7]. - The domestic fresh milk quality has significantly improved, with a 99.9% pass rate in inspections over the past 16 years, and major nutritional indicators reaching world-class levels [6][7]. - Major dairy companies like Yili and Mengniu have already transitioned to using fresh milk, indicating minimal impact on their operations due to the new regulation [14]. Group 3: Product Classification - Liquid milk in China is categorized into four main types: pasteurized milk, sterilized milk, blended milk, and fermented milk, with the new regulation affecting only pasteurized and sterilized milk [9][10]. - Blended milk and fermented milk are still allowed to use reconstituted milk, with specific labeling requirements [9][10]. - The market for blended milk remains diverse, with products like chocolate milk and breakfast milk still containing reconstituted milk [9][10]. Group 4: Nutritional Considerations - Concerns about the nutritional value of reconstituted milk have been addressed, indicating that while fresh milk has some advantages, reconstituted milk is not necessarily inferior [15][16]. - The nutritional loss during the heating process of reconstituted milk is less significant than commonly perceived, and it still provides essential proteins and calcium [16][17]. - The convenience and longer shelf life of reconstituted milk make it a viable option in areas where fresh milk cannot be easily stored [17].