How Our Farms Ensure Safety

The safety of raw milk depends almost entirely on how it is produced. Industrial-era pasteurisation was introduced because large-scale dairy operations could not guarantee cleanliness. Modern small-scale producers operate in a fundamentally different way — and the standards they maintain are what make raw milk a viable choice.

Testing Protocols

Regular testing is non-negotiable for responsible raw milk production. Farms on our platform follow strict testing schedules:

  • Somatic Cell Count (SCC) — Measured regularly to monitor udder health. Elevated SCC indicates possible mastitis or infection. Milk from cows with high SCC is excluded.
  • Total Bacterial Count (TBC) — Measures overall bacterial load. Raw milk intended for direct consumption should have a TBC well below regulatory limits.
  • Coliform testing — Specifically checks for faecal contamination, which is one of the primary risk vectors.
  • Pathogen screening — Periodic testing for Listeria, E. coli O157:H7, Salmonella, and Campylobacter, conducted through accredited laboratories.

Test results should be available to consumers. If a farm cannot or will not share their testing data, that is a red flag.

Cold Chain Integrity

Temperature control is the single most important safety factor after milking:

  • Milk is cooled to below 4°C within two hours of milking using bulk tank coolers or plate coolers.
  • It remains at or below 4°C through storage, bottling, transport, and delivery.
  • Delivery vehicles use insulated containers or refrigeration to maintain temperature during transit.
  • Temperature logging at critical points provides an auditable record of cold chain integrity.

A break in the cold chain, even a brief one, can allow bacterial growth to accelerate rapidly. This is why same-day or next-day delivery is standard for raw milk — it minimises the time between farm and fridge.

Hygiene Practices

Clean milk starts before the cow is even milked:

  • Milking equipment is cleaned and sanitised before and after every milking session, following a strict wash protocol (rinse, alkaline wash, acid rinse, sanitise).
  • Udder preparation — Teats are cleaned and dried before milking. Pre-dip and post-dip solutions protect against infection.
  • Milking parlour hygiene — Clean floors, walls, and air filtration reduce environmental contamination.
  • Bottling is done in a clean environment with sanitised containers, ideally glass bottles that can be properly sterilised between uses.

Animal Health

Healthy animals produce safe milk:

  • Veterinary oversight — Regular health checks and vaccination schedules maintained by a qualified veterinarian.
  • Pasture-based feeding — Cows that graze on pasture are generally healthier and produce milk with a better nutritional profile.
  • No routine antibiotics — Responsible producers avoid prophylactic antibiotic use. If an animal is treated, its milk is withheld until the withdrawal period is complete.
  • Herd management — Small herds allow farmers to know each animal individually and spot health issues early.

What to Look for in a Supplier

Whether you buy through Plaasmelk or directly from a farm, ask these questions:

  • Can you share your latest test results?
  • How quickly is milk cooled after milking?
  • How is the cold chain maintained during delivery?
  • What is your herd size and feeding regime?
  • How do you handle an animal that falls ill?

A good producer will welcome these questions. Transparency is not just a value — it is a safety practice.