Raw Milk
Raw milk is a dairy product consisting of milk and cream that is not concentrated and contains no added sugars. It has a fat content by weight between 1% and 6%.
Prices, specifications and international trade for raw milk under HS 040120.
Raw Milk Price
Published reference · Jul 1, 2026
Raw milk is quoted in USD/t at DEU. Historical customs values may differ from the headline reference.
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Germany led reported raw milk exports in 2025, at $915M.
Compare raw milk exporting countriesRaw Milk Specifications and Quality
Raw milk grading factors include Somatic cell count, Total bacterial count, and Fat and protein content.
Grading Factors
Quality assessment for raw milk considers Somatic cell count, Total bacterial count, and Fat and protein content.
- Somatic cell count
Indicates udder health and milk quality; elevated counts suggest mastitis, which can reduce yield and processing suitability.
- Total bacterial count
Reflects microbial hygiene during milking and storage; lower counts are preferred for shelf life and safety.
- Fat and protein content
Determines the nutritional and processing value, influencing yield of cheese, butter, and other dairy products.
- Freezing point
Detects water adulteration; a depressed freezing point indicates added water, which is a fraud concern.
- Temperature at collection
Milk must be chilled promptly after milking to slow bacterial growth; higher temperatures at collection indicate poor handling.
Common Defects
Recorded defects for raw milk include High somatic cell count, High bacterial count, and Added water.
- High somatic cell count
Indicates mastitis, leading to off-flavours, reduced cheese yield, and potential spoilage.
- High bacterial count
Causes souring, off-odours, and rapid spoilage, making the milk unsuitable for processing.
- Added water
Dilutes the milk, lowering fat and protein content and affecting processing economics.
- Off-flavours
Can result from feed, barn environment, or bacterial activity, imparting undesirable tastes to the milk.
Raw Milk Facts and HS Code
Raw milk belongs to dairy within protein and dairy. Its customs classification covers HS 040120.
Raw Milk HS Code
| Also known as | unpasteurized milk, farm-fresh milk |
|---|---|
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Dairy — Protein and dairy |
| HS codes | 040120 |
| HS6 description | Dairy produce; milk and cream, not concentrated, not containing added sugar or other sweetening matter, of a fat content, by weight, exceeding 1% but not exceeding 6% |
| Quoted in | USD/t |
| Reference location | DEU |
Production & Handling
Raw milk storage guidance: Store raw milk at refrigerated temperatures, ideally just above freezing, and protect from light and strong odours. It must be kept cold continuously from milking to delivery to slow microbial growth.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Store raw milk at refrigerated temperatures, ideally just above freezing, and protect from light and strong odours. It must be kept cold continuously from milking to delivery to slow microbial growth. |
| Production methods | Farmed |
| Processing steps |
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Packaging
Typical raw milk packaging includes Bulk tanker and Chilled bulk container.
- Bulk tanker
Used for farm collection and transport to processing plants; maintains chilled temperatures and allows large-volume handling.
- Chilled bulk container
Reusable, insulated containers for smaller-scale direct sales or farm-gate distribution, keeping milk cold during short hauls.
Uses & Risks
Raw milk is used in Fluid drinking milk, Cheese production, and Butter and cream separation.
End Uses
- Fluid drinking milk
Consumed directly after pasteurization or, in some regions, as raw milk, where it is chilled and sold in bottles.
- Cheese production
Used as the base for many cheeses; raw milk can be used for certain artisanal varieties, where the natural microbiota contribute to flavour and texture.
- Butter and cream separation
The cream is separated from raw milk to produce butter and various cream products, with the remaining skim milk used separately.
- Yogurt and cultured products
Raw milk is heated and inoculated with bacterial cultures to produce yogurt, kefir, and other fermented dairy foods.
- Milk powder and condensed milk
Raw milk is dried or concentrated after pasteurization to produce stable ingredients for food manufacturing.
Uses and Related Commodities
| Downstream industries | Fluid milk processing, Cheese manufacturing, Butter and cream production, Cultured dairy products, Dairy ingredient manufacturing |
|---|---|
| Standards |
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Sourcing risks
| Risk | Mitigation |
|---|---|
Bacterial contamination Food safetyHigh Raw milk can contain pathogenic bacteria such as Escherichia coli, Salmonella, and Listeria, posing a serious health risk when consumed without pasteurization. | Implement strict on‑farm hygiene, conduct regular microbial testing, and apply pasteurization before distribution. |
Regulatory restrictions PolicyMedium Legal status and permitting requirements for raw milk vary by jurisdiction, limiting market access and creating compliance challenges. | Monitor local regulations, obtain necessary permits, and ensure labeling complies with applicable laws. |
Raw Milk Questions
- What defines raw milk as a commodity?
- Raw milk is dairy produce; milk and cream not concentrated, containing no added sugar, with a fat content by weight exceeding 1% but not exceeding 6%.
- What are the main safety considerations for buyers of raw milk?
- Buyers must follow FDA guidance for dairy farms and bulk milk transporters, implementing food‑security preventive measures to manage microbial risks.