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Technical innovations such as ultra-high temperature processing and aseptic packaging increase liquid milk's portability and its safety, making milk available to more consumers worldwide than in the past. Although intended to seal out threats to human health, these procedures also seal in other qualities. Drawing on ethnographic research with four of China's national dairy corporations and the Inner Mongolia Autonomous Region's certification office for China's trademarked "Green Food" products, I explore the conversion of place-based qualities constructed as an inherent part of the land into products that can be packaged and moved across the nation. I demonstrate how qualities akin to that of the French term terroir are bundled together and thus enable their circulation with the physical product. [ABSTRACT FROM AUTHOR]