What is added to Australian dairy products?
Australian dairy products start with just milk. From there, ingredients like bacterial cultures, lactase, or other additives may be added to create products like yoghurt, lactose-free milk, and cheese. But plain milk? Nothing added that doesn’t naturally come from milk.
Last updated 30/01/2025
Cow’s milk forms the basis of all types of dairy products, and from there, different ingredients might be added during manufacturing to create other dairy foods. For example, bacterial cultures are added to ferment milk into yoghurt and to start the cheese-making process, while enzymes like lactase are added to produce lactose-free milk. Many dairy foods rely on traditional techniques that have been refined over thousands of years to make safe, high-quality products.
Of course, some dairy products may contain additives like sugar, flavours, or preservatives. But don’t worry—by law, these will always be listed in the ingredients, and all additives must pass a rigorous government approval process to ensure they’re safe for consumption.
Australia has strict food safety standards to guarantee the quality and integrity of milk and all dairy products. Meaning it’s delicious and safe to drink (and eat), always.
For more information on specific dairy products visit the Products section of the website.
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