常 钦一次看似细微的标准更新，正在深刻重塑中国消费者的“奶瓶子”。不久前，《食品安全国家标准 灭菌乳》第1号修改单正式实施。此后，生产灭菌乳(即货架上常见的纯奶)，只能以生牛(羊)乳作为唯一原料。以往为弥补奶源不足、采用部分复原乳作为原料补充的做法，将成为历史。直接用生鲜乳加工的乳制品，营养价值更高，风味和口感更好。这一标准更新，将影响牛奶产业链的各个环节，带来深刻的价值重塑。新国标将显著增加对...
Source Link常 钦一次看似细微的标准更新，正在深刻重塑中国消费者的“奶瓶子”。不久前，《食品安全国家标准 灭菌乳》第1号修改单正式实施。此后，生产灭菌乳(即货架上常见的纯奶)，只能以生牛(羊)乳作为唯一原料。以往为弥补奶源不足、采用部分复原乳作为原料补充的做法，将成为历史。直接用生鲜乳加工的乳制品，营养价值更高，风味和口感更好。这一标准更新，将影响牛奶产业链的各个环节，带来深刻的价值重塑。新国标将显著增加对...
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