Will raw milk be graded in Australia based on TPC, somatic cell count, protein content, and fat content? If so, will the grade be labelled accordingly?

Last updated 31/01/2025

'Raw milk' is defined as any type of milk that has not been pasteurised. In Australia, the sale of raw milk for human consumption is not allowed under food safety regulations, regardless of cell count or fat or protein content.

Once a cow has been milked, the milk is sent to refrigerated vats, where it is cooled and stored at temperatures below 5 degrees °C until it is picked up from farm by milk tankers. At this stage, the milk is still raw and is taken to a factory to be pasteurised, homogenised and standardised.

Processors pay dairy farmers based on the fat and protein content of their milk. Dairy companies also usually have premium bands of BMCC (bulk milk cell count) and TPC (total plate count) and farmers may receive additional payments based on these counts. However, there are no regulations on BMCC and TPC within Australia and there is no requirement for BMCC or TPC to be included on milk labels.

Fat and protein levels of raw milk vary, and standardisation of milk ensures these levels remain consistent throughout the year and are not affected by external factors, including 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.