No, raw milk isn’t sold for human consumption in Australia due to food safety regulations, so it won’t be graded or labelled for these factors.

'Raw milk' refers to milk that hasn’t been pasteurised. In Australia, selling raw milk for human consumption is not allowed under food safety regulations, no matter the fat content, protein levels, or somatic cell count.

Once a cow has been milked, the milk is sent to refrigerated vats, where it is cooled and stored at temperatures below 5^°C until it is picked up from the farm by milk tankers. At this point, the milk is still raw and taken to a factory where it is pasteurised (to kill harmful bacteria), homogenised (to mix the cream evenly), and standardised (to ensure consistent fat and protein levels).

Processors pay dairy farmers based on the fat and protein content of their milk. Many dairy companies also offer premium payments for milk that falls within certain bands of BMCC (bulk milk cell count) and TPC (total plate count), rewarding farmers for higher quality. However, there are no regulations in Australia that govern BMCC and TPC, and there is no requirement for these counts to be listed on milk labels.

While fat and protein levels can vary in raw milk due to factors like cow breed, diet, and environmental conditions, standardisation ensures that the milk you buy is consistent year-round, unaffected by external factors (like cow breeds, stage of lactation, type of cow feed and environmental influences such as weather.) Milk packaging features information on the fat and protein levels found in the product, which must meet the minimum requirements outlined in the Australia New Zealand Food Standards Code.