The decision to eliminate reconstituted milk from pure milk is rooted in nutritional and quality considerations. The article explains that reconstituted milk, which is essentially milk powder mixed with water, undergoes multiple heating processes. This multiple-pasteurization method can cause a loss of vital nutrients, such as active calcium and lactoferrin, leading to a reduced nutritional value and a less desirable taste. By mandating the use of only raw milk, the new standard ensures consumers receive a product with maximum nutritional integrity and quality.

From an agribusiness and dairy economics perspective, the new regulation is a direct result of market conditions. With the country’s dairy farming infrastructure and milk supply now sufficient, and domestic milk prices falling, the need for a cost-effective but lower-quality alternative like reconstituted milk in pure milk has diminished. While reconstituted milk remains a practical and economical ingredient for other products like flavored milk, yogurt, and ice cream, its removal from pure milk is a strategic move to push the industry toward a higher-quality model.

The industry has largely anticipated and prepared for this change. The article notes that many major brands, including Yili and Bright Dairy, had already ceased using reconstituted milk in their pure milk products prior to the new standard. This proactive approach reflects a shift in consumer demand, with health-conscious buyers showing a preference for “short-shelf-life, low-temperature pure milk” made from raw milk, even at a higher price point. This trend in consumer behavior has driven manufacturers to adapt and focus on fresh milk as a key selling point.