The new national standard for yogurt is here! These indicators have been adjusted

recently

The same as the National Health Commission

The State Administration for Market Regulation issued a release

"Food Safety Standard Fermented Milk"

（GB 19302—2025）

It will be officially implemented on September 16

What index requirements have been adjusted in the new national standard?

What's the highlight?

Let's find out

The "new national standard" adds concentrated milk as raw material

The nutrition remains the same, and the storage and transportation are more convenient

The new national standard applies:

Fermented milk and flavored fermented milk

Fermented milk is commonly known as yogurt

Licensed images

The new national standard specifies:

Fermented milk is a product with a reduced pH value made from one or more of raw cow (goat) milk, concentrated milk for the food industry, and milk powder after sterilization and fermentation.

Flavored fermented milk is a product made of not less than 80% raw cow (sheep) milk, concentrated milk for the food industry, milk powder as the main raw material, adding other raw materials, reducing the pH value after sterilization and fermentation, and adding or not adding food additives, nutritional enhancers, fruits and vegetables, grains, etc. before or after fermentation.

Highlight 1

Fermented milk raw material is added to concentrate milk

It is a highlight of the new national standard

According to the National Center for Food Safety Risk Assessment, concentrated milk for the food industry has been added to the selection of raw materials for the new national standard, and raw materials such as fermented milk and flavored fermented milk have been revised from the original "raw cow (sheep) milk or milk powder as raw materials" to "raw cow (sheep) milk, concentrated milk for the food industry, and milk powder as raw materials". Among them, "not less than 80%" means that the content of milk solids in every 100 grams of fermented milk (except fruits, vegetables and cereals) is not less than 80 grams of milk solids.

According to the National Food Safety Standard for Concentrated Dairy Products (GB 13102-2022), concentrated milk for the food industry is "a product made of raw cow (sheep) milk only as raw material, skimmed or not skimmed, and only part of the water is removed through concentration and other processes, and is used as raw materials for the food industry, including concentrated cow milk and concentrated goat milk".

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Song Liang, head of the expert group of the China Agricultural Reclamation Dairy Alliance, said that concentrated milk can reduce the moisture in the emulsion, which is convenient for making cheese, yogurt and other foods, and can increase the protein content of the product.

Zhong Kai, director of Kexin Food and Health Information Exchange Center, explained that concentrated milk is to remove part of the water from raw milk, and the nutrition can be almost unchanged from the perspective of process control, but it is more convenient to store and transport, which is conducive to long-distance transportation. At the same time, the use of concentrated milk for the food industry is treated as raw milk, and there is no need to label reconstituted milk, which avoids consumers' misunderstanding of its nutritional value. In addition, milk concentrates for the food industry give companies more room to innovate and produce yoghurt with higher nutritional value.

A large dairy company said that the new national standard adds concentrated milk as a raw material, which can enrich the types of fermented milk raw materials, increase the flexibility of the process, and promote the healthy development of the dairy market.

Highlight 2

The new national standard reduces the acidity index of fermented milk and flavoured fermented milk from ≥70°T to ≥60°T (only for full-fat products).

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According to the National Center for Food Safety Risk Assessment, milk protein can maintain good curd characteristics, and fermentation can be carried out better and continue to produce lactic acid, which can not only give the product a unique taste, but also inhibit the growth of harmful microorganisms to ensure product process and safety.

Zhong Kai said that the new national standard lowers the acidity limit of yogurt, which means that the fermentation time of yogurt can be appropriately shortened in the future, not only can enterprises save energy and reduce emissions, but consumers can also drink yogurt with less sugar.

According to the above-mentioned dairy enterprises, appropriately reducing the acidity requirements is conducive to improving product quality.

Highlight three

The new national standard removes the yeast index

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Zhong Kai explained that it is difficult to completely avoid the introduction of yeast in the production process of yogurt, for example, some yogurt has nuts, grains, fruits, jams and other ingredients, which may naturally carry yeast. On the other hand, commercial starter cultures (lactic acid bacteria preparations) cannot be completely yeast-free. In addition, some special yogurts are made by fermenting yeast themselves.

The above-mentioned dairy enterprises said that yeast is one of the hygienic indicator bacteria in the processing process of fermented milk, but its own risk is low, and the new national standard retains coliform bacteria, mold and other indicators, and the deletion of yeast indicators will not reduce the level of risk control.

Highlight 4

Products that have undergone heat treatment after fermentation should be labeled with "×× heat treated fermented milk", "×× heat treated flavored fermented milk", "×× heat treated yogurt/milk" or "×× heat treated flavored yogurt/milk".

For all products produced with milk powder, recombined milk or recombined milk should be indicated immediately next to the product name.

For products produced with partial milk powder, "containing ××% recombined milk" or "containing ××% recombined milk" should be indicated immediately next to the product name (××% refers to the mass fraction of the added milk powder in the whole milk solids in the product), so that consumers can see at a glance.

Meng Gang/photo

At the same time, the new national standard stipulates that "product names can use descriptive terms for fat content, such as skimmed, partially skimmed and full-fat", which is equivalent to returning the choice of products to consumers and further meeting consumer needs.

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In Song Liang's view, with the acceleration of innovation in the yogurt market, the old national standard is difficult to adapt to the existing market demand, and the new national standard increases the requirements of concentrated milk as a yogurt raw material and reduces acidity, which is in line with the current market development trend. The new national standard is adjusted according to market demand, and it is also to encourage major dairy companies to make more high-quality and creative new products, which is conducive to improving product quality and promoting the development of the dairy market.

Further reading:

：

Is milk skin yogurt a "calorie assassin"?

current

New categories of low-temperature yogurt are emerging

Milk, skin, yogurt, etc

Become a new category that consumers pay attention to

But

Many consumers online say

Milk skin yogurt is a "calorie assassin"

so

What are the facts?

Ruan Guangfeng, deputy director and associate research librarian of Kexin Food and Health Information Exchange Center, said in an interview with reporters that milk skin yogurt is actually a special flavor of fermented milk, and its calories are not much higher than other commercially available yogurt, and even lower than some yogurts, such as choking yogurt (Greek cold brew yogurt).

Compared with regular yogurt, milk skin yogurt has a more mellow overall taste and tastes more fragrant except for the surface milk skin, and these are mainly due to its higher fat content. The fat content of the milk skin on the yogurt is generally as high as 40% to 60%, which is the main reason why some people say that it is a "calorie assassin".

However, compared to other commercially available yogurt, the calories of milk skin yogurt are actually not much higher. The mainland dietary guidelines recommend that the average adult consume 300 grams to 500 grams of milk and dairy products per day, while the actual intake of dairy products for mainland residents is less than one-tenth of the recommended amount. For most people, the number one concern is the need to increase their intake of milk and dairy products. Therefore, as long as you pay attention to drink less sugary drinks and eat less sugar and oily foods, you can eat more nutritious and good-tasting milk skin yogurt.

Source: China Consumer Daily