Raw milk must be collected and processed quickly, with temperature control being the key factor.

The Australia New Zealand Food Standards Code sets out a number of food safety requirements relating to the production, collection, transporting and processing of milk. 

Raw milk is collected at dairy farms before being transported in tankers to factories to be pasteurised and homogenised. The time interval for the collection and processing is kept to a minimum. More important than time is temperature, which is monitored at every stage of the collection and processing journey. 

All dairy processors must be licensed by the relevant state food authority and are subject to regulatory audits to ensure they are meeting the processing standards outlined in the Australian New Zealand Food Standards Code. Such standards ensure Australian consumers can trust the quality and taste of dairy products.