全方位规范生产流程 新疆发布国内首个奶啤团体标准

Core Viewpoint - The release of the "Milk Beer" group standard marks a significant step in defining and regulating the production of milk beer in China, addressing industry challenges such as product definition ambiguity and quality inconsistency [1][2] Group 1: Industry Standards - The newly published standard is the first of its kind in China, establishing "natural fermentation" as the core production process and prohibiting the addition of carbon dioxide and ethanol [1] - A minimum protein content of ≥0.7g/100g has been set as a quality baseline, aiming to standardize production processes from the source [1] Group 2: Market Impact - The implementation of this standard is expected to lead the milk beer industry into a new phase characterized by standard-driven innovation and cultural empowerment [2] - The standard aims to guide the market towards high-quality products based on fermentation processes, protecting consumer rights and creating a fair competitive environment for quality-focused companies [2] Group 3: Technological Advancements - Xinjiang dairy companies, in collaboration with research institutions, have made significant technological advancements in strains, processes, and stability, transitioning milk beer from a regional specialty to a national market product [1] - Xinjiang Tianrun Dairy, as a core drafting unit, has integrated its practical experience in strain selection and process innovation into the standard formulation [1]