Does supermarket milk contain hormones or contaminants?

Last updated 31/01/2025

The Australian dairy industry operates via strict food safety regulations that have been developed in conjunction with government agencies, industry groups and consumers. These regulations, legislated and published in the Australia New Zealand Food Standards Code, keep milk and dairy foods safe at every stage of the supply chain.  

Everyone involved in the dairy supply chain plays an active role in ensuring food safety by closely monitoring processes and collecting data. One key example is the Australian Milk Residue Analysis (AMRA) Survey, which is conducted every year. This survey checks for the presence of antimicrobials, animal parasite control chemicals, feed contaminants, and environmental contaminants in milk. 

Dairy Food Safety Victoria coordinates the survey on behalf of the Commonwealth government, and over the past 15 years, it has consistently shown high compliance with safety standards. The full results of these surveys are available on the Department of Agriculture, Fisheries and Forestry website.  
  
All chemicals and veterinary medicines used on dairy farms and milk processing factories must be approved for specific use by the Commonwealth government agency, the Australian Pesticide & Veterinary Medicine Authority. Approved products must pass rigorous toxicology analysis and must be labelled with clearly defined usage levels. Dairy farmers may be required to use antibiotics, prescribed by a vet, when cows are unwell. Milk from treated cows is discarded until the antibiotics have cleared from their system and the cow is healthy again. Milk does contain small amounts of naturally-occurring hormones, which are digested by enzymes, broken down, and not absorbed in their active form. Use of artificial hormones in Australian dairy cattle is not permitted.  

For dairy products to be certified as organic, cows must be raised using organic farming methods, which means they are fed a diet free from pesticides and insecticides. Homogenisation is a process where milk is forced through fine nozzles under pressure to evenly disperse fat globules, giving the milk a consistent texture and taste throughout the year. Some producers offer unhomogenised milk (both organic and non-organic), but this process doesn’t affect the ingredients in the milk itself. 

The Australia New Zealand Food Standards Code sets stringent guidelines for the production and labelling of food, ensuring you can make informed dietary decisions.