According to the amended document No. 1 of GB 25190-2010 National Food Safety Standard Sterilized Milk jointly issued by the National Health Commission and the State Administration for Market Regulation, starting from September 16, China's production of sterilized milk can only use raw milk as raw material, and the use of reconstituted milk is no longer allowed; Dairy products produced using reconstituted milk should not be marked as "pure cow's (goat's) milk", but should be managed as modified milk. However, the revised national standard only applies to sterilized milk, namely pure milk, and does not involve yogurt, modified milk or other dairy products. Industry experts believe that the new standard effectively improved the level of China's dairy industry.

PART. 1 There are over 2 million dairy related enterprises in China

The China Dairy Industry Quality Report (2025) released by the China Dairy Industry Association shows that under strict quality and safety supervision, the competitiveness of China's dairy industry continues to strengthen. In 2024, the main business revenue of dairy processing enterprises above designated size was 510.48 billion Yuan, with a year-on-year increase of 9.6%. The qualified rate of national fresh milk sampling inspection is 99.96%, maintaining a high level for many consecutive years. From the perspective of key indicators, domestic milk has better indicators such as lactoferrin, β-lactoglobulin and furosine than those of imported similar products. However, in terms of per capita consumption of dairy products, the current data in China is less than one-third of the world average, and liquid milk consumption is the main source.

PART. 2 How should liquid dairy products be distinguished?

Sterilized milk is the main product in China's liquid milk consumption market. According to the amended document No.1 of GB 25190-2010 National Food Safety Standard Sterilized Milk, sterilized milk is divided into ultra-high temperature sterilized milk and retort sterilized milk. The former refers to liquid products made from raw bovine (ovine) milk, which is heated to at least 132°C for a very short period for sterilization under continuous flow conditions, and then processed through aseptic filling and other steps; The latter refers to liquid products made from raw bovine (ovine) milk, whether or not it has been preheated, and then sterilized after filling and sealing. Sterilized milk can be stored at room temperature, and the shelf life is usually 6 months.

According to GB 19645-2010 National Food Safety Standard Pasteurized Milk, pasteurized milk refers to liquid products made solely from raw bovine (ovine) milk and subjected to pasteurization and other processes. Pasteurized milk, also known as fresh milk, has a high retention rate of active nutrition and a short shelf life, requiring refrigeration storage.

According to GB 25191-2010 National Food Safety Standard Modified Milk, modified milk refers to liquid products made from not less than 80% of raw bovine (ovine) milk or reconstituted milk as the main raw material, with other raw materials or food additives or nutritional fortifiers added, using appropriate sterilization processes, such as chocolate milk and strawberry flavored milk.

Reconstituted milk refers to milk made by blending powdered milk and reducing it, also known as reduced milk, such as Wang Zai Milk.

PART. 3 "The new regulation is to give pure milk an identity card"

Clarifying that pure milk must be made from raw milk can urge dairy enterprises to take root in milk source construction and cold chain transportation, which also makes domestic pure milk more recognizable internationally and enhances international competitiveness.

The introduction of new regulations not only aligns with the national strategy of high-quality development, but also provides a boost to the industry. Using only raw milk can improve the quality of dairy products.

For enterprises, the implementation of the new regulations is bound to be accompanied by a reshuffle process. Some small enterprises that rely on reconstituted milk may be under pressure, then choose to transform and use raw milk, ensuring high-quality milk source and promoting the entire industry to focus on the quality of raw milk.

Source: China National Radio

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