Core Viewpoint - The new regulation effective from September 16 mandates that sterilized milk can only be produced using raw milk, prohibiting the use of reconstituted milk, thereby enhancing the purity of the product [4][7]. Group 1: Regulatory Changes - The revision of the "National Food Safety Standard for Sterilized Milk" specifies that only raw milk can be used in the production of sterilized milk, eliminating the allowance for reconstituted milk [4][7]. - The implementation of this new standard has led to a noticeable absence of reconstituted milk in the ingredient lists of various brands of sterilized milk observed in Beijing supermarkets [4][5]. Group 2: Market Impact - Despite the new regulation, the market prices for sterilized milk have not shown significant fluctuations, with some brands still engaging in promotional activities for the upcoming Mid-Autumn Festival and National Day [4][5]. - The industry experts suggest that the impact of this regulation on the market will be limited, as major dairy companies have already shifted to using raw milk for producing sterilized milk in response to increasing competition and consumer demand for higher quality products [5][6]. Group 3: Consumer Behavior - Consumers are increasingly favoring low-temperature fresh milk over sterilized milk, indicating a shift in preference towards products perceived as fresher and more nutritious [5]. - The new regulation has prompted consumers to be more aware of the ingredients in their milk products, with a growing demand for transparency regarding the use of raw versus reconstituted milk [8]. Group 4: Historical Context - The allowance for reconstituted milk in sterilized milk production was established in 2010, primarily due to the insufficient supply of raw milk at that time [7]. - The previous use of reconstituted milk was driven by its advantages in terms of storage and transportation, as well as longer shelf life, which appealed to both producers and consumers [7].

Core Viewpoint - From September 16, the production of sterilized milk, specifically long-life pure milk, is mandated to use only raw milk as the sole ingredient, prohibiting the use of reconstituted milk [1] Group 1: Regulatory Changes - The Ministry of Agriculture and Rural Affairs has implemented a new regulation that restricts the ingredients for sterilized milk production to only raw milk [1] - Reconstituted milk, which is produced by drying milk into powder and then adding water to restore it to liquid form, is now banned for use in sterilized milk [1] Group 2: Nutritional Implications - The use of reconstituted milk in dairy products has raised concerns regarding nutritional quality, as the multiple heat processing can destroy sensitive nutrients such as immunoglobulins, active enzymes, lactoferrin, and bioavailable calcium [1]