Core Viewpoint - The release of the group standard T/CNLIC 0218-2025 for "fermented dairy beverages with milk yeast and lactic acid bacteria" marks a new phase of standardization and regulation in China's milk beer industry [1] Industry Development - The standard was organized by the China Light Industry Federation, with Xinjiang Tianrun Dairy Co., Ltd. as the primary drafting unit, collaborating with multiple organizations including the Xinjiang Dairy Association and Xinjiang Wangyuan Camel Milk Industry Co., Ltd. [1] - The core of the standard defines milk beer as a "fermented dairy beverage primarily made from raw milk or milk powder, naturally producing ethanol and carbon dioxide through the fermentation of lactic acid bacteria and yeast" [1] Quality Control - The standard establishes a clear "process red line," prohibiting the addition of carbon dioxide and ethanol, which means that previously produced similar products using blending techniques will no longer meet the definition of "milk beer" [1] - A strict "quality bottom line" is set to prevent low-quality products from flooding the market [1]