Food Standards Australia New Zealand sets strict regulations on how milk is made and sold in Australia, including how much powdered milk can be added. Fresh milk for sale in Australia must have a minimum fat and protein composition and be processed and pasteurised in accordance with the national Food Standards Code. This code is implemented in each state through the relevant food standards authority.

Now, let’s get into the nitty-gritty.

According to the Australia New Zealand Food Standards Code (Standard 2.5.1), fresh milk must have at least 32g of fat per kilogram and 30g of protein per kilogram. The natural composition of cow’s milk varies from cow to cow and can be affected by a variety of factors, including the state of lactation and type of feed. This is why Standard 2.5.1 states that “(2) A food that is sold as cow’s milk must (a) be: (i) milk from cows; or (ii) milk from cows (A) to which milk components have been added, or from which they have been withdrawn in order for the product to comply with requirements of this section’.

Milk solids, like powdered milk, can be added or removed to ensure the milk meets the required levels of fat and protein. If the natural protein content falls below 30g/kg, milk solids are added to boost it. On the other hand, if the fat content is too high (sometimes reaching 40g/kg), some fat is removed to balance it out.

These adjustments help ensure that consumers get a product that’s not only consistent in taste but also offers reliable health and nutrition benefits—so you can enjoy your milk with confidence, knowing it’s made just right.