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As of September 16th， the production of pasteurized milk in China will exclusively use raw milk as its primary ingredient， with the complete prohibition of reconstituted milk. Products manufactured using reconstituted milk are now required to be labeled as “formulated milk.”
This significant change stems from the first amendment to the “National Food Safety Standard for Sterilized Milk，” jointly issued by the National Health Commission and the State Administration for Market Regulation. Effective September 16th， only raw milk is permitted for the production of sterilized milk in China. Products made with reconstituted milk can no longer be marketed as “pure cow’s milk” or “pure sheep’s milk” and will be categorized under formulated milk.
The Chinese dairy market has historically been dominated by liquid milk products， broadly categorized into pasteurized milk， sterilized milk， and formulated milk. Sterilized milk， commonly known as UHT (ultra-high temperature) milk， represents a major consumer category and holds the largest market share.
It is important to clarify that reconstituted milk， also referred to as “reconstituted dairy” or “reconstituted milk，” is produced by reconstituting dried dairy products with water in specific proportions. In simpler terms， it is milk made from milk powder and water.
Compared to raw milk， the use of reconstituted milk in the production of pure milk can lead to a reduction in nutritional content. While the primary nutritional components of reconstituted milk are similar to raw milk， the secondary or tertiary heating processes involved in its production can result in the loss of certain beneficial active substances found in fresh milk.
A report titled “China’s Dairy Industry Solution: A Modernization Journey Driven by High Quality” indicated that China’s dairy industry has effectively closed a century-long gap with developed dairy nations in approximately twenty years. Key quality indicators such as protein， fat， somatic cell count， and bacterial colony count in Chinese milk now meet or exceed European Union standards， demonstrating a world-class quality for Chinese milk.
In response to these advancements， Professor Li Shengli， a professor at China Agricultural University and Chief Scientist of the National Dairy Cattle Industry Technology System， has affirmed that the quality and safety of Chinese milk are guaranteed， assuring consumers that they can drink it with confidence.
China’s progress in dairy industrialization over the past two decades has been remarkable， with the nation’s artificial insemination yields now ranking among the global elite. This rapid development signifies a significant leap forward in the country’s dairy farming capabilities.
Current recommendations from the “Chinese Dietary Guidelines” suggest that Chinese residents should consume 300-500 grams of dairy products daily， which typically equates to about one carton of milk per day. Despite the high quality of Chinese milk， per capita consumption still lags behind many other countries， notably being half that of Japan.
