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THE MINISTRY OF INDUSTRY AND TRADE OF VIETNAM |
THE SOCIALIST REPUBLIC OF VIET NAM |
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No. 09/2026/TT-BCT |
Hanoi, February 26, 2026 |
PROMULGATING NATIONAL TECHNICAL REGULATION FOR FLUID MILK PRODUCTS
Pursuant to the Law on Promulgation of Legislative Documents No. 64/2025/QH15, as amended by the Law No. 87/2025/QH15;
Pursuant to the Law on Food Safety No. 55/2010/QH12;
Pursuant to the Law providing amendments to the Law on Technical Standards and Regulations No. 70/2025/QH15;
Pursuant to the Law providing amendments to the Law on Quality of Products and Goods No. 78/2025/QH15;
Pursuant to the Government’s Decree No. 46/2026/ND-CP dated January 26, 2026 elaborating and providing measures and guidelines for implementation of the Law on Food Safety;
Pursuant to the Government’s Resolution No. 09/2026/NQ-CP dated February 04, 2026 on temporary suspension of effect and change of effective dates of the Government’s Decree No. 46/2026/ND-CP dated January 26, 2026 elaborating and providing measures and guidelines for implementation of the Law on Food Safety and the Government’s Resolution No. 66.13/2026/NQ-CP dated January 27, 2026 on declaration and registration of food products;
Pursuant to the Government’s Decree No. 22/2026/ND-CP dated January 16, 2026 elaborating and providing measures and guidelines for implementation of the Law on Technical Standards and Regulations;
Pursuant to the Government’s Decree No. 37/2026/ND-CP dated January 23, 2026 elaborating and providing measures and guidelines for implementation of the Law on Quality of Products and Goods;
Pursuant to the Prime Minister’s Decision No. 309/QD-TTg dated February 23, 2026 approving the Strategy for milk industry development by 2030 with a vision towards 2045;
Pursuant to the Government’s Decree No. 40/2025/ND-CP dated February 26, 2025 defining the functions, tasks, powers and organizational structure of the Ministry of Industry and Trade of Vietnam, as amended by the Decree No. 109/2025/ND-CP and the Decree No. 193/2025/ND-CP;
At the request of the Director General of the Agency for Innovation, Green Transition and Industry Promotion;
The Minister of Industry and Trade of Vietnam hereby promulgates a Circular promulgating the National technical regulation for fluid milk products.
Article 1. National technical regulation for fluid milk products (Designation: QCVN 28:2026/BCT) is enclosed herewith.
This Circular comes into force from September 01, 2026.
Fluid milk products that were self-declared before the effective date of this Circular may continue to be manufactured, traded and imported until the registration of their conformity declarations is completed.
Organizations and individuals shall complete such registration of conformity declarations for their fluid milk products within the time limit specified in applicable regulations.
Article 4. In cases where any legislative documents referred to in this Circular are amended or replaced, the new ones shall apply.
Article 5. Implementation organization
1. The Director General of Vietnam Industry Agency shall disseminate, organize and provide guidelines for the implementation of this Circular.
2. Ministers, Heads of ministerial-level agencies, Heads of Governmental agencies, Chairpersons of Provincial-level People’s Committees, heads of agencies and units of or affiliated to the Ministry of Industry and Trade of Vietnam, and organizations and individuals involved in the manufacturing, import, trading and export of fluid milk products are responsible for implementation of this Circular.
3. Difficulties that arise during the implementation of this Circular should be reported to the Ministry of Industry and Trade of Vietnam (via Vietnam Industry Agency) for further guidance or amendment./.
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PP. MINISTER Truong Thanh Hoai |
NATIONAL TECHNICAL REGULATION FOR FLUID MILK PRODUCTS
TABLE OF CONTENTS
I. GENERAL
1. Scope of application
2. Regulated entities
3. Definitions and abbreviations
3.1. Fresh milk
3.1.1. Pasteurized/sterilized fresh whole milk
3.1.2. Pasteurized/sterilized fresh milk
3.1.3. Pasteurized/sterilized partly-skimmed/skimmed milk
3.2. Reconstituted milk
3.3. Recombined milk
3.4. Composite milk
3.5. Evaporated milk and sweetened condensed milk
3.5.1. Evaporated milk
3.5.2. Sweetened condensed milk
3.5.3. Blend of evaporated skimmed milk and vegetable fat
3.5.4. Blend of sweetened condensed skimmed milk and vegetable fat
3.6. Abbreviations
II. TECHNICAL REQUIREMENTS
1. Physiochemical criteria
2. Limits for contaminants
3. Maximum microbiological limits
4. Provisions on food additives
III. SAMPLING AND TEST METHODS
1. Sampling
2. Test methods
2.1. Test methods for physicochemical criteria
2.1.1. Method for determination of milk density at 20oC
2.1.2. Method for determination of milk protein content
2.1.2.1. Method for determination of milk protein content (for products in 3.1; 3.2; 3.3; 3.4)
2.1.2.2. Method for determination of milk protein content (for products in 3.5.1 and 3.5.3)
2.1.2.3. Method for determination of milk protein content (for products in 3.5.2; 3.5.4)
2.1.3. Method for determination of milk fat content
2.1.4. Method for determination of milk solids content
2.1.4.1. Method for determination of milk solids content
2.1.4.2. Method for determination of milk solids-not-fat content (for products in 3.5.1; 3.5.3)
2.1.4.3. Method for determination of milk solids-not-fat content (for products in 3.5.2; 3.5.4)
2.2. Test methods for contaminants
2.2.1. Heavy metals
2.2.1.1. Method for determination of lead content
2.2.1.2. Method for determination of tin content (for products packed in tin-plated containers)
2.2.1.3. Method for determination of arsenic content
2.2.1.4. Method for determination of cadmium content
2.2.1.5. Method for determination of mercury content
2.2.2. Method for determination of aflatoxin M1
2.2.3. Method for determination of melamine
2.3. Test methods for microbiological criteria
2.3.1. Method for enumeration of Enterobacteriaceae
2.3.2. Method for enumeration of Listeria monocytogenes
IV. MANAGEMENT REQUIREMENTS
1. Labelling
2. Declaration of conformity
3. Traceability
V. RESPONSIBILITIES OF ORGANIZATIONS AND INDIVIDUALS
VI. IMPLEMENTATION
Foreword
QCVN 28:2026/BCT is compiled by the Team in charge of drafting the Minister of Industry and Trade of Vietnam’s Circular promulgating National technical regulation for fluid milk products, presented for ratification by the Agency for Innovation, Green Transition and Industry Promotion affiliated to the Ministry of Industry and Trade of Vietnam, appraised by the Ministry of Science and Technology of Vietnam, and promulgated by the Minister of Industry and Trade of Vietnam under the Circular No. 09/2026/TT-BCT dated February 26, 2026.
NATIONAL TECHNICAL REGULATION FOR FLUID MILK PRODUCTS
This Regulation provides for the physicochemical and safety criteria limits, and management requirements for fluid milk products, including: (1) Fresh milk (pasteurized/sterilized whole fresh milk, pasteurized/sterilized fresh milk, and pasteurized/sterilized partly-skimmed/skimmed milk); (2) Reconstituted milk, recombined milk, composite milk; (3) Evaporated milk; (4) Sweetened condensed milk; (5) Blend of evaporated skimmed milk and vegetable fat; (6) Blend of sweetened condensed skimmed milk and vegetable fat.
This Regulation shall not apply to formula milk products intended for children aged 36 months or younger and formula milk products for special medical purposes for infants, and functional foods.
This Regulation applies to manufacturers, traders and importers of fluid milk products within the territory of Vietnam, and other relevant organizations and individuals.
3. Definitions and abbreviations
For the purposes of this Regulation, terms and abbreviations herein shall be construed as follows:
3.1. Fresh milk
3.1.1. Pasteurized/sterilized fresh whole milk
A product obtained exclusively from raw fresh milk, to which no milk constituents or other ingredients, including food additives, have been added, and which has been subjected to pasteurization/sterilization.
3.1.2. Pasteurized/sterilized fresh milk
A product prepared mainly from raw fresh milk, to which sugar and other ingredients such as fruit juice, cocoa, or coffee, etc. may be added, and which may contain food additives, provided that these are not intended to replace the milk constituents of the raw fresh milk, and the raw fresh milk shall account for at least 90% by mass of the final product, and which has been subjected to pasteurization/sterilization.
3.1.3. Pasteurized/sterilized partly-skimmed/skimmed milk
A product prepared mainly from raw fresh milk from which part or all of the milk fat has been removed, to which sugar and other ingredients such as fruit juice, cocoa, or coffee, etc. may be added, and which may contain food additives, provided that these are not intended to replace the milk constituents of the raw fresh milk, and the skimmed raw fresh milk shall account for at least 90% by mass of the final product, and which has been subjected to pasteurization/sterilization.
3.2. Reconstituted milk
A fluid milk product obtained by adding water to milk powder, evaporated milk (3.5.1) or sweetened condensed milk (3.5.2) in the amount necessary to re-establish the appropriate ratio of water to milk solids. Water, sugar and other ingredients such as fruit juice, cocoa, or coffee, etc. may be added, and the product may contain food additives.
3.3. Recombined milk
A fluid milk product obtained by combining milk fat and milk solids-non-fat in their preserved forms, with or without the addition of water, sugar and other ingredients such as fruit juice, cocoa, or coffee, etc., and the product may contain food additives.
3.4. Composite milk
A product of which milk, milk products or milk constituents shall be an essential part in terms of quantity in the final product; constituents not derived from milk shall not take the place in part or in whole of any milk constituent. Water, sugar and other ingredients such as fruit juice, cocoa, or coffee, etc. may be added, and the product may contain food additives.
3.5. Evaporated milk and sweetened condensed milk
3.5.1. Evaporated milk
A product obtained by the partial removal of water from raw fresh milk by heat, or by any other process, which leads to a product with similar composition and characteristics. The fat and/or protein content of the milk may be adjusted by the addition and/or removal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. Evaporated milk products include evaporated whole milk, evaporated partly-skimmed milk, evaporated skimmed milk and evaporated high-fat milk.
3.5.2. Sweetened condensed milk
A product obtained by the partial removal of water from raw fresh milk, or by the addition of water to the milk powder, with the addition of sugar, or by any other process, which leads to a product with similar composition and characteristics. The fat and/or protein content of the milk may be adjusted by the addition and/or removal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. Condensed milk products include sweetened condensed whole milk, sweetened condensed partly-skimmed milk, sweetened condensed skimmed milk, and sweetened condensed high-fat milk.
3.5.3. Blend of evaporated skimmed milk and vegetable fat
A product prepared by combining milk constituents with water, or by the partial removal of water from milk, with the addition of vegetable fat.
3.5.4. Blend of sweetened condensed skimmed milk and vegetable fat
A product prepared by combining milk constituents with water, or by the partial removal of water from the skimmed milk, with the addition of sugar and vegetable fat.
3.6. Abbreviations
– AOAC: Association of Official Analytical Collaboration.
– ISO: International Organization for Standardization.
– EN: European Norms.
Physicochemical criteria for fluid milk products are specified in Table 1.
Table 1 – Physicochemical criteria
|
No. |
Product groups |
Parameters |
Unit |
Limits |
|
1 |
Fresh milk | |||
|
1.1 |
Pasteurized/sterilized fresh whole milk | Protein |
% by mass |
≥ 2,7 |
| Milk fat |
% by mass |
≥ 3,2 |
||
| Milk density at 20oC |
g/ml |
≥ 1,026 |
||
|
1.2 |
Pasteurized/sterilized fresh milk | Protein |
% by mass |
≥ 2,7 |
| Milk fat |
% by mass |
≥ 3,2 |
||
|
1.3 |
Pasteurized/sterilized partly-skimmed/skimmed milk | Protein |
% by mass |
≥ 2,7 |
| Milk fat |
% by mass |
Between 0,5 and 3,2 |
||
|
1.4 |
Pasteurized/sterilized skimmed milk | Protein |
% by mass |
≥ 2,7 |
| Milk fat |
% by mass |
≤ 0,5 |
||
|
2 |
Reconstituted milk, recombined milk and composite milk | Protein |
% by mass |
≥ 2,7 |
| Milk fat |
% by mass |
≥ 3,2 |
||
|
3 |
Evaporated milk | |||
|
3.1 |
Evaporated whole milk | Protein |
% by mass, calculated as milk solids-not-fat |
≥ 34,0 |
| Milk fat |
% by mass |
≥ 7,5 |
||
| Milk solids |
% by mass |
≥ 25,0 |
||
|
3.2 |
Evaporated skimmed milk | Protein |
% by mass, calculated as milk solids-not-fat |
≥ 34,0 |
| Milk fat |
% by mass |
≤ 1,0 |
||
| Milk solids |
% by mass |
≥ 20,0 |
||
|
3.3 |
Evaporated partly-skimmed milk | Protein |
% by mass, calculated as milk solids-not-fat |
≥ 34,0 |
| Milk fat |
% by mass |
Between 1,0 and 7,5 |
||
| Milk solids |
% by mass |
≥ 20,0 |
||
|
3.4 |
Evaporated high-fat milk | Protein |
% by mass, calculated as milk solids-not-fat |
≥ 34,0 |
| Milk fat |
% by mass |
≥ 15,0 |
||
| Milk solids-not-fat |
% by mass |
≥ 11,5 |
||
|
4 |
Sweetened condensed milk | |||
|
4.1 |
Sweetened condensed whole milk | Protein |
% by mass, calculated as milk solids-not-fat |
≥ 34,0 |
| Milk fat |
% by mass |
≥ 8,0 |
||
| Milk solids |
% by mass |
≥ 28,0 |
||
|
4.2 |
Sweetened condensed skimmed milk | Protein |
% by mass, calculated as milk solids-not-fat |
≥ 34,0 |
| Milk fat |
% by mass |
≤ 1,0 |
||
| Milk solids |
% by mass |
≥ 24,0 |
||
|
4.3 |
Sweetened condensed partly-skimmed milk | Protein |
% by mass, calculated as milk solids-not-fat |
≥ 34,0 |
| Milk fat |
% by mass |
Between 1,0 and 8,0 |
||
| Milk solids |
% by mass |
≥ 24,0 |
||
| Milk solids-not-fat |
% by mass |
≥ 20,0 |
||
|
4.4 |
Sweetened condensed high-fat milk | Protein |
% by mass, calculated as milk solids-not-fat |
≥ 34,0 |
| Milk fat |
% by mass |
≥ 16,0 |
||
| Milk solids-not-fat |
% by mass |
≥ 14,0 |
||
|
5 |
Blend of evaporated skimmed milk and vegetable fat | Protein |
% by mass, calculated as milk solids-not-fat |
≥ 34,0 |
|
6 |
Blend of sweetened condensed skimmed milk and vegetable fat | Protein |
% by mass, calculated as milk solids-not-fat |
≥ 34,0 |
NOTES:
In Table 1, the contents of milk solids and milk solids-not-fat include water of crystallization of the lactose.
Maximum limits for contaminants for fluid milk products are provided in Table 2.
Table 2 – Maximum limits for contaminants
|
No. |
Parameters |
Unit |
Maximum limit |
Notes |
|
1 |
Heavy metals | |||
| Lead (Pb) |
mg/kg or mg/L |
0,02 |
– This maximum limit applies to all fluid milk products.
– For the products specified in 3.5.1, 3.5.2, 3.5.3 and 3.5.4, the lead (Pb) content shall be expressed per litre of milk prepared according to the manufacturer’s instructions. |
|
| Tin (Sn) |
mg/kg or mg/L |
250,0 | This maximum limit shall only apply to products packed in tin-plated containers. | |
| Arsenic (As) |
mg/kg or mg/L |
0,5 |
||
| Cadmium (Cd) |
mg/kg or mg/L |
1,0 |
||
| Mercury (Hg) |
mg/kg or mg/L |
0,05 |
||
|
2 |
Mycotoxin | |||
| Aflatoxin M1 |
µg/kg |
0,5 |
||
|
3 |
Melamine | |||
| Melamine | mg/kg |
2,5 |
||
3. Maximum microbiological limits
Maximum microbiological limits for fluid milk products are provided in Table 3.
Table 3 – Maximum microbiological limits
|
No. |
Parameters |
Maximum limit (CFU/ml or CFU/g) |
|||
|
n(1) |
c(2) |
m(3) |
M(4) |
||
|
1 |
Enterobacteriaceae |
5 |
2 |
< 1 |
5 |
|
2 |
L. monocytogenes
(for ready-to-eat products) |
5 |
0 |
102 |
|
NOTES:
(1) Number of samples to be taken from the lot for testing.
(2) Maximum number of samples permitted to have results between m and M. In a set of n samples, no more than c samples may have results between m and M.
(3) Lower limit. The lot is considered satisfactory if all results in n samples do not exceed m.
(4) Upper limit. The lot is considered unsatisfactory if any result in n samples exceeds M.
In case of state inspection where sampling is conducted in accordance with provisions of the Circular No. 01/2024/TT-BKHCN dated January 18, 2024 of the Minister of Science and Technology of Vietnam, the maximum allowable limit (M) shall apply.
4. Provisions on food additives
Food additives permitted for use in fluid milk products shall comply with provisions of the Circular No. 24/2019/TT-BYT dated August 30, 2019 of the Minister of Health; the Circular No. 17/2023/TT-BYT dated September 25, 2023 of the Minister of Health amending and abrogating some legislative documents on food safety promulgated by the Minister of Health; the Circular No. 08/2024/TT-BYT dated May 24, 2024 of the Minister of Health partially abrogating legislative documents promulgated by the Minister of Health.
III. SAMPLING AND TEST METHODS
Sampling shall be conducted in accordance with provisions of the Circular No. 28/2012/TT-BKHCN dated December 12, 2012 of the Minister of Science and Technology prescribing declaration and methods of assessment of conformity with technical regulations and standards.
In case of state inspection, sampling shall be conducted in accordance with regulations on state inspection in force.
2.1. Test methods for physicochemical criteria
2.1.1. Method for determination of milk density at 20oC
– Article 5.8 of TCVN 7405:2018 – Raw fresh milk.
– Article 6.17 of TCVN 7028:2009 – Sterilized fresh milk.
2.1.2. Method for determination of milk protein content
2.1.2.1. Method for determination of milk protein content (for products in 3.1; 3.2; 3.3; 3.4)
– TCVN 8099-1:2015 (ISO 8968-1:2014) – Milk and milk products – Determination of nitrogen content – Part 1: Kjeldahl principle and crude protein calculation.
– TCVN 8099-4:2018 (ISO 8968-4:2016) – Milk and milk product – Determination of nitrogen content – Part 4: Determination of protein and non protein-nitrogen content and true protein content calculation (reference method).
2.1.2.2. Method for determination of milk protein content (for products in 3.5.1 and 3.5.3)
Calculated from total solids content [determined according to TCVN 8082 (ISO 6731)], fat content [determined according to ISO 23318] and protein content [determined according to TCVN 8099-1 (ISO 8968-1)].
2.1.2.3. Method for determination of milk protein content (for products in 3.5.2; 3.5.4)
Calculated from total solids content [determined according to TCVN 8081 (ISO 6734)], fat content [determined according to ISO 23318], protein content [determined according to TCVN 8099-1 (ISO 8968-1)] and sucrose content [determined according to TCVN 5536 (ISO (ISO 2911)].
2.1.3. Method for determination of milk fat content
– TCVN 6508:2011 (ISO 1211:2010) – Milk – Determination of fat content – Gravimetric method (reference method).
– TCVN 6688-3:2007 (ISO 8262-3:2005) – Milk products and milk-based foods – Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method).
– ISO 23318:2022 – Milk, dried milk products and cream – Determination of fat content – Gravimetric method.
2.1.4. Method for determination of milk solids content
2.1.4.1. Method for determination of milk solids content
– TCVN 8082:2013 (ISO 6731:2010) – Milk, cream and evaporated milk – Determination of total solids content (Reference method).
– TCVN 8081:2013 (ISO 6734:2010) – Sweetened condensed milk – Determination of total solids content (Reference method).
– TCVN 5536:2007 (ISO 2911:2004) – Sweetened condensed milk – Determination of sucrose content – Polarimetric method.
2.1.4.2. Method for determination of milk solids-not-fat content (for products in 3.5.1; 3.5.3)
Calculated from total solids content [determined according to TCVN 8082 (ISO 6731)], and fat content [determined according to ISO 23318].
2.1.4.3. Method for determination of milk solids-not-fat content (for products in 3.5.2; 3.5.4)
Calculated from total solids content [determined according to TCVN 8081 (ISO 6734)], fat content [determined according to ISO 23318] and sucrose content [determined according to TCVN 5536 (ISO 2911)].
2.2. Test methods for contaminants
2.2.1. Heavy metals
2.2.1.1. Method for determination of lead content
– TCVN 7933:2009 (ISO 6733:2006) Milk and milk products – Determination of lead content – Graphite furnace atomic absorption spectrometric method.
– TCVN 7929:2008 (EN 14083:2003) Foodstuffs – Determination of trace elements – Determination of lead, cadmium, chromium and molybdenum by graphite furnace atomic absorption spectrometry (GFAAS) after pressure digestion.
– TCVN 10643:2014 (AOAC 999.11) Foodstuffs – Determination of lead, cadmium, copper, iron, and zinc – Atomic absorption spectrophotometric method after dry ashing.
– TCVN 10912:2015 (EN 15763:2009) Foodstuffs – Determination of trace elements – Determination of arsenic, cadmium, mercury and lead in foodstuffs by inductively couple plasma mass spectrometry (ICP-MS) after pressure digestion.
– AOAC 2015.01 Heavy Metals in Food. Inductively Coupled Plasma – Mass Spectrometry (ICP-MS).
– EN 14084:2003 Foodstuffs – Determination of trace elements – Determination of lead, cadmium, zinc, copper and iron by atomic absorption spectrometry (AAS) after microwave digestion.
– EN 17851:2023 Foodstuffs – Determination of elements and their chemical species – Determination of Ag, As, Cd, Co, Cr, Cu, Mn, Mo, Ni, Pb, Se, Tl, U and Zn in foodstuffs by inductively coupled plasma mass spectrometry (ICP-MS) after pressure digestion.
2.2.1.2. Method for determination of tin content (for products packed in tin-plated containers)
– TCVN 7730:2007 (ISO/TS 9941:2005) Milk and canned evaporated milk – Determination of tin content – Spectrometric method.
– TCVN 7788:2007 Canned foods – Determination of tin content by atomic absorption spectrophotometric method.
– TCVN 10913:2015 (EN 15764:2009) Foodstuffs – Determination of tin by flame and graphite furnace atomic absorption spectrometry (FAAS and GFAAS) after pressure digestion.
– TCVN 10914:2015 (EN 15765:2009) Foodstuffs – Determination of trace elements – Determination of tin by inductively coupled plasma mass spectrometry (ICP-MS) after pressure digestion.
– TCVN 8110:2009 (ISO 14377:2002) Canned evaporated milk – Determination of tin content – Method using graphite furnace atomic absorption spectrometry.
2.2.1.3. Method for determination of arsenic content
– TCVN 7601:2007 Foodstuffs – Determination of arsenic content by silver diethyldithiocarbamate method.
– TCVN 8427:2010 (EN 14546:2005) Foodstuffs – Determination of trace elements – Determination of total arsenic by hydride generation atomic absorption spectrometry (HGAAS) after dry ashing.
– TCVN 9521:2012 (EN 14627:2005) Foodstuffs – Determination of trace elements – Determination of total arsenic and selenium by hydride generation atomic absorption spectrometry (HGAAS) after pressure digestion.
– TCVN 10912:2015 (EN 15763:2009) Foodstuffs – Determination of trace elements – Determination of arsenic, cadmium, mercury and lead in foodstuffs by inductively couple plasma mass spectrometry (ICP-MS) after pressure digestion.
– AOAC 2015.01 Heavy Metals in Food. Inductively Coupled Plasma – Mass Spectrometry (ICP-MS).
– AOAC 986.15 Arsenic, Cadmium, Lead, Selenium, and Zinc in Human and Pet Foods. Multielement Method.
– EN 17851:2023 Foodstuffs – Determination of elements and their chemical species – Determination of Ag, As, Cd, Co, Cr, Cu, Mn, Mo, Ni, Pb, Se, Tl, U and Zn in foodstuffs by inductively coupled plasma mass spectrometry (ICP-MS) after pressure digestion.
2.2.1.4. Method for determination of cadmium content
– TCVN 7603:2007 Foods – Determination of cadmium content by atomic absorption spectrophotometric method.
– TCVN 10912:2015 (EN 15763:2009) Foodstuffs – Determination of trace elements – Determination of arsenic, cadmium, mercury and lead in foodstuffs by inductively couple plasma mass spectrometry (ICP-MS) after pressure digestion.
– AOAC 2015.01 Heavy Metals in Food. Inductively Coupled Plasma – Mass Spectrometry (ICP-MS).
– EN 14084:2003 Foodstuffs – Determination of trace elements – Determination of lead, cadmium, zinc, copper and iron by atomic absorption spectrometry (AAS) after microwave digestion.
– EN 17851:2023 Foodstuffs – Determination of elements and their chemical species – Determination of Ag, As, Cd, Co, Cr, Cu, Mn, Mo, Ni, Pb, Se, Tl, U and Zn in foodstuffs by inductively coupled plasma mass spectrometry (ICP-MS) after pressure digestion.
2.2.1.5. Method for determination of mercury content
– TCVN 7604:2007 Foods – Determination of mercury content by flameless atomic absorption spectrophotometric method.
– TCVN 7993:2009 (EN 13806:2002) Foodstuffs – Determination of trace elements – Determination of mercury by cold – vapour atomic absorption spectrometry (CVAAS) after pressure digestion.
– TCVN 10912:2015 (EN 15763:2009) Foodstuffs – Determination of trace elements – Determination of arsenic, cadmium, mercury and lead in foodstuffs by inductively couple plasma mass spectrometry (ICP-MS) after pressure digestion.
– AOAC 2015.01 Heavy Metals in Food. Inductively Coupled Plasma – Mass Spectrometry (ICP-MS).
– EN 13806-1:2025 Foodstuffs – Determination of trace elements – Part 1: Determination of total mercury in foodstuffs by atomic absorption spectrometry (AAS) – cold vapour technique after pressure digestion.
– EN 13806-2:2025 Foodstuffs – Determination of trace elements – Part 2: Determination of total mercury in foodstuffs by atomic fluorescence spectrometry (AFS) – cold vapour technique after pressure digestion.
– EN 13806-3:2025 Foodstuffs – Determination of trace elements – Part 3: Determination of total mercury in foodstuffs with atomic absorption directly from the foodstuff (elemental mercury analysis).
2.2.2. Method for determination of aflatoxin M1
– TCVN 6685:2009 Milk and milk powder – Determination of aflatoxin M1 content – Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography.
– AOAC 2000.08 Aflatoxin M1 in liquid milk. Immunoaffinity column by liquid chromatography.
– ISO 14501:2021 Milk and milk powder – Determination of aflatoxin M1 content – Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography.
2.2.3. Method for determination of melamine
– TCVN 13804:2023 (ISO 23970:2021) Milk, milk products and infant formula – Determination of melamine and cyan uric acid by liquid chromatography and tandem mass spectrometry (LC-MS/MS).
– TCVN 9048:2012 (ISO 15495:2010) Milk, milk products and infant formulae – Guidelines for the quantitative determination of melamine and cyanuric acid by liquid chromatography – tandem mass spectrometry (LC-MS/MS).
2.3. Test methods for microbiological criteria
2.3.1. Method for enumeration of Enterobacteriaceae
– ISO 21528-2:2017 Microbiology of the food chain – Horizontal method for the detection and enumeration of Enterobacteriaceae – Part 2: Colony-count technique.
– TCVN 5518-2:2007 Microbiology of food and animal feeding stuffs – Horizontal methods for the detection and enumeration of Enterobacteriaceae – Part 2: Colony-count method.
– AOAC 2003.01 Enumeration of Enterobacteriaceae in Selected Foods. PetrifilmTM Enterobacteriaceae Count Plate Method.
2.3.2. Method for enumeration of Listeria monocytogenes
– ISO 11290-2:2017 Microbiology of the food chain – Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. Part 2: Enumeration method.
– TCVN 7700-2:2007 (Microbiology of food and animal feeding stuffs – Horizontal method for the detection and enumeration of Listeria monocytogenes – Part 2: Enumeration method.
1. Labelling
Fluid milk products shall be labeled in accordance with the Government’s Decree No. 37/2026/ND-CP dated January 23, 2026 elaborating and providing measures and guidelines for implementation of the Law on Quality of Products and Goods.
The nature of the product must be clearly indicated on the principal display panel of the label, as prescribed in this Regulation. For reconstituted milk, recombined milk and composite milk, the terms “reconstituted milk”, “recombined milk” and “composite milk” shall be written in capital letters with a font size not smaller than that of the product name.
2. Declaration of conformity
Before being placed on the market, imported and domestically manufactured fluid milk products shall have their conformity declarations registered in accordance with the provisions of this Regulation.
Procedures for registration of conformity declarations shall be followed in accordance with regulations in force.
3. Traceability
Imported and domestically manufactured fluid milk products shall be traceable through product labels, electronic labels, or digital product passports, in accordance with regulations of law on assurance of the quality of goods placed on the market, and applicable regulations on management of traceability of products and goods.
V. RESPONSIBILITIES OF ORGANIZATIONS AND INDIVIDUALS
Manufacturers, traders, and importers of foods shall be responsible for their products and shall ensure that the food products they manufacture, trade or import comply with the technical requirements set out in this Regulation and other relevant laws.
1. Vietnam Industry Agency affiliated to the Ministry of Industry and Trade of Vietnam shall play the leading role and coordinate with relevant authorities in instructing and organizing the implementation of this Regulation.
2. Vietnam Industry Agency shall, based on management requirements, review, report, and propose to the Ministry of Industry and Trade of Vietnam amendments to this Regulation.
3. If any legislative documents and regulations referred to in this Regulation are amended or replaced, the new ones shall apply.
