Core Viewpoint - The recent revision of the national food safety standard for sterilized milk, effective from September 16, mandates that only raw milk can be used as a raw material for producing sterilized milk, prohibiting the use of reconstituted milk. This change is expected to have a limited impact on the market as major dairy companies have already shifted to using raw milk in their products [2][5]. Group 1 - The revision specifies that products made from reconstituted milk cannot be labeled as "pure cow (sheep) milk" or "pure cow (sheep) milk" and must be managed as formulated milk [2]. - Reconstituted milk, which is made by drying milk into powder and then adding water or milk, is less favored compared to raw milk due to its inferior freshness, nutritional value, and taste [2][5]. - The implementation of the new standard is expected to help suppress the use of large packages of powdered milk in the production of liquid milk, thereby improving the supply-demand relationship of domestic raw milk [5]. Group 2 - The shelf life of pure milk can exceed six months and can be stored at room temperature, making it a primary product for domestic dairy companies [5]. - The competitive landscape of the domestic dairy market has intensified, leading mainstream dairy companies to adopt raw milk processing for pure milk to pursue higher quality [5].