Vietnam: Concept of types of milk that everyone needs to know

Vietnam: Concept of types of milk that everyone needs to know (Internet image)

Clause 3, Section I, Circular 30/2010/TT-BTC defines milk concepts as follows:

- Pasteurized whole milk: Products that contain solely pasteurized fresh milk without any milk constituents or additives.

- Pasteurized fresh milk: Products that are pasteurized and mainly made of fresh milk, without any milk constituents, though permissibly added with sugar and other ingredients such as juices, cocoa, coffee or food additives.

- Sterilized whole milk: Products that contain solely sterilized fresh milk without any milk constituents or additives.

- Sterilized fresh milk: Products that are sterilized and mainly made of fresh milk, without any milk constituents, though permissibly added with sugar and other ingredients such as juices, cocoa, coffee or food additives.

- Sterilized milk: Products that contain powder milk or evaporated milk or fresh milk added with an adequate portion of water to reconstitute the ratio of water and dried material to a satisfactory extent. Sterilized milk shall be the primary content with probable addition of sugar, juices, cocoa, coffee and food additives. 

- Evaporated (condensed) milk: Milk products from which water is partially removed or which contain more or less milk constituents though preserving the composition and characteristics of such products and maintaining the original milk ingredient's ratio of whey protein to casein. Sugar and food additives may be added.

- Evaporated skimmed milk added with vegetable fat (condensed milk added with vegetable fat): Milk products whose main content is skimmed milk supplemented with water and vegetable fat. Sugar and food additives may be added.

More details can be found in Circular 30/2010/TT-BTC of Vietnam, which comes into force from  January 1, 2011.

Nguyen Phu

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