Reconstituted milk meets market coldness

Introduction: since October 15, the regulation that reconstituted milk must be marked on the package has been implemented for half a month Reporters recently visited the Beijing market and found that some of the products accused of playing tricks on the ingredients list are still safe, while the recovery milk products marked according to the regulations have been treated coldly by consumers As the products marked with reconstituted milk are low-temperature yoghurt products, the market did not cause too much shock Experts believe that for reconstituted milk should be treated differently, the use of reconstituted milk in yogurt is not bad At Carrefour International Exhibition store, the reporter observed that Hangzhou Weiquan yoghurt series products produced after October 15 were labeled with the word "reconstituted milk", with the font size about 1 / 5 of its packaging height, which is very obvious In addition to the taste of other brands, there is no sign of reconstituted milk Recently, Mengniu, Guangming, Yili and other brands have stated that they have stopped using reconstituted milk, and the words "fresh milk ≥ 85%" or "fresh milk ≥ 90%" on their yoghurt packages have not changed Although the on-site sales staff spared no effort to introduce the flavored product to the consumers without any change, most consumers who originally intended to buy the flavored yogurt chose to give up after seeing the label of the reconstituted milk "Sales have fallen sharply in the near future." Yao Yingsheng, sales director of Weiquan Beijing Branch, told reporters helplessly "The response of the terminal is that many consumers think that the reconstituted milk is related to the re baked milk not long ago," said Yao As the first domestic enterprise to mark the recovery milk, Yao Yingsheng was met with such a cold reception in the market, and his words were rather awkward Luo Chengxiang, a dairy consultant of the Ministry of agriculture and a professor of Northeast Agricultural University, believes that it is the duty of honest and law-abiding enterprises to mark the reconstituted milk, but he still has a micro remark on the reconstituted milk, "as long as the reconstituted milk exists, the harm to the dairy farming industry will not stop." Wang dingmian, director of China Dairy Association, also agreed He told reporters that the phenomenon of farmers pouring milk and killing cattle has been alleviated since the No 24 document of the state office put a "tight hoop curse" on the recovered milk Different from Luo Chengxiang's point of view, Wang dingmian believes that the reconstituted milk should not be killed with one stick, at least the use of reconstituted milk in warm milk and yogurt should be treated differently According to the introduction, the quality of raw milk is mainly reflected in the total number of colonies, protein, fat, dry matter content and other indicators There is a fermentation process in the production of yogurt, and the quality requirements of raw milk are particularly strict However, most of the domestic cows are in the state of retail farming, and the instability of raw milk quality is more prominent Therefore, it is a common practice for manufacturers to add milk powder to raw milk to prepare nutritional indicators Wang dingmian said that the use of reconstituted milk to produce yogurt is simpler in quality control and more comprehensive in nutritional composition, and the taste is not much worse than that of raw milk Not much difference between the nutritional value of animal milk and the raw milk, but also the fact that only a little vitamin is lost, Chen Yu, director of the Beijing Institute of milk research, director of the Institute of economic research, said that the main reason for the consumption of yogurt is that vitamin supplements are not the only main source of yogurt "Reconstituted milk should not be demonized," Chen said.