China Introduces the Updated Standard for Milk Powder and Modified Milk Powder

The GB 19644-2024 National Food Safety Standard Milk Powder and Modified Milk Powder applies to milk powder and modified milk powder products from a wider range of dairy sources, stipulating corresponding technical requirements for main ingredients, sensory attributes, physicochemical indicators, limits of contaminants, mycotoxins and microorganisms, as well as the usage of food additives and nutrient fortifiers. Additionally, it introduces new labeling requirements that are noticeable. The revision contributes to further standardizing China's milk powder industry and particularly nurturing the growth of specialty milk powder segments.

On March 12, 2024, China National Health Commission and the State Administration for Market Regulation jointly released the GB 19644-2024 National Food Safety Standard Milk Powder and Modified Milk Powder (hereafter referred to as the Standard), which was scheduled to take effect on February 8, 2025.

The Standard is a revised version of the GB 19644-2010 National Food Safety Standard Milk Powder. Significant revisions in the updated Standard are as follows:

Terms and Definitions

Expands the scope of "milk powder" and "modified milk powder" to cover corresponding products made from yak, camel, donkey, and horse milk.
Adds the qualifier "single species " to the main ingredients of milk powder and modified milk powder to emphasize the singularity of main ingredients.
Revises the definition of modified milk powder and emphasizes that the content of milk solids from main ingredients shall be no less than 70%.

Sensory Requirements

Revises criteria for the color, odor, and flavor of milk powder, as well as the sensory testing methods for milk powder and modified milk powder.

Physicochemical Requirements

Changes the measurement unit for protein, fat, and moisture from "%" to "g/100g".
Updates the testing method for fat as per GB 5009.6 National Food Safety Standard Determination of Fat in Food and the testing method of reconstituted milk acidity as per GB 5009.239 National Food Safety Standard Determination of Food Acidity.
Adds the physicochemical requirements for yak milk powder, camel milk powder, donkey milk powder, horse milk powder, as well as their corresponding modified milk powders.

Microbial Limits

Clarifies that pathogen limit shall conform to GB 29921 National Food Safety Standard Pathogen Limit in Prepackaged Foods.
Stipulates that "For products added with live bacteria, the number of live bacteria in the final products shall be ≥10⁶ CFU/g".

Labeling

Specifies that products shall be labeled as "milk powder" or "modified milk powder."
Clarifies that (modified) cow milk powder can be labeled as "(modified) dairy powder" or "(modified) milk powder," while (modified) milk powders made from other dairy sources need to be labeled with specific categories such as "(modified) goat milk powder" or "(modified) goat dairy powder".

The Standard now encompasses specialty milk powder and modified milk powder products derived from yaks, camels, horses and donkeys. This addresses previous gaps in standards for these specific product types, ensuring a more comprehensive regulatory framework. Besides, by explicitly specifying "single species" of main ingredients, there's a strengthened emphasis on the singularity of main ingredients, helping to combat fraudulent practices within the industry. Additionally, the requirement for modified milk powder that the milk solids content from main ingredients shall be no less than 70% serves to enhance ingredient purity. In summary, these revisions contribute to the ongoing efforts to standardize China's milk powder industry and specifically support the development of specialty milk powder segments.