RAW MILK is milk obtained as a product from the secretion of mammary glands in farmed animals, which has not undergone heat treatment of a temperature higher 40°С or has not undergone another treatment of the same effect. 

Raw milk is marketed depending on the type of animal it is obtained from, besides its inherent odour, taste and colour, it must meet the minimum quality requirements in terms of fat content, freezing point, oil-free dry matter, protein content, specific weight, somatic cells, microbiological criteria and titration acidity.

Raw milk is classified into extra, first and second class according to the protein content, fat content, total number of microorganisms and somatic cells. Classification of raw milk is done by sampling and analysing samples at purchase immediately after milking, or by taking samples of stored raw milk.

Samples for protein and fat analysis are taken by FVA inspectors at least twice a month and for the total number of microorganisms and somatic cells at least once a month. 

The Government of the Republic of Northern Macedonia has adopted an action plan for categorizing dairy cows on the basis of risk to improve the quality of raw milk. 

The purpose of the Plan is to promote the quality of raw milk and compliance with the relevant EU legislation, in terms of the criteria for the number of micro-organisms and somatic cells and the hygiene requirements to be received by the dairy farms in accordance with Regulation 2004/853 / EU and Regulation 2004/854 / EU, which is transposed into the national law.

Raw milk intended for processing should come from registered and controlled holdings that meet the hygiene requirements laid down in the laws and by-laws. 

According to the legal provisions, food operators, i.e. primary milk producers, may place on the market raw milk only if it is prepared and handled in establishments registered in the Food and Veterinary Agency and they meet the hygienic requirements for raw milk.

According to the legal obligation that applies to primary producers of raw milk in terms of meeting the hygiene requirements and registration, FVA has prepared a plan to categorize holdings of dairy cows according to risk, improve the quality of raw milk, in order to ensure fulfilling of the criteria for microorganisms and somatic cells and hygiene and health requirements for holdings of dairy cows.

If the primary producers of raw milk intended for human consumption, wish to place raw milk on the market, must submit a registration request containing data on the total number of colonies of microorganisms and the total number of somatic cells, based on which the fulfilment of the legal requirements for raw milk is assessed.

In order to be placed on the market, the milk must meet the requirements with regards to:

• the health status  of the animals for production of raw milk;

• Hygiene of holdings, premises and equipment for the production of raw milk;

• hygiene requirements during milking, collection and transportation of raw milk;

• Hygiene requirements for raw milk.

With regards to the animal health requirements, the animals from which raw milk is obtained shall:

• Meet the requirements for animal health status in accordance with the animal health regulations;

• Not to come from holdings, establishments, areas or parts of areas subject to restrictions with regards to animal health;

• To show no symptoms of communicable disease transmitted to humans through milk;

• -to be in good general health without any signs of disease which may result in milk contamination, in particular not suffering from any infection of the genital organs accompanied by discharge, enteritis with diarrhoea and fever, or visible inflammation of the udder;

• -to have no udder wounds that would affect the milk's integrity;

• -have not been treated with unauthorized pharmacological substances or veterinary medicinal products and have not been subject to unlawful veterinary health treatment in accordance with the veterinary regulations;

• - if treated with approved veterinary medicinal products or substances, the withdrawal period prescribed for those products or substances shall have passed.

In view of the hygiene requirements for the premises and equipment, holdings producing raw milk should comply with the following requirements:

• The milking equipment and premises where milk is stored, handled and cooled should be designed and constructed to reduce the risk of milk contamination;

• Milk storage premises must be protected from pests, properly separated from premises where animals are housed, meet hygienic requirements during milking, milk collection and transport and, where necessary, have appropriate cooling equipment;

• The surface of the equipment which comes into contact with milk (vessels, containers, tanks and other equipment intended for milking, collection or transport) should be easy to clean and disinfect and maintained in good condition, using smooth materials that are easy to wash and are non-toxic;

• After use, the surfaces of the equipment that come into contact with milk should be cleaned and disinfected if necessary. After each batch or each batch series when the time interval between the unloading and the next loading is very short, but at least once a day, the containers and tanks used for transporting of milk must be appropriately cleaned ad disinfected before they are used again;

• The premises where milk is stored and processed, as well as the means of transport and equipment that come into contact with milk during the production, processing and transport, must meet the prescribed requirements.

With regards to hygiene requirements during milking, storage and transport, the hygiene preconditions should be provided:

• Before the milking, the udder, the tits and surrounding parts have to be cleaned;

• The milk of each animal must be organoleptically inspected either for the presence of physical-chemical abnormalities by the milkman or by a method achieving similar results, where the milk having such abnormalities must not be used for human consumption;

• The milk of animals showing clinical signs of udder diseases, must not to be used for human consumption or to be used in accordance with the instructions obtained from a veterinary doctor;

• To identify the animals undergoing medical treatment which would potentially transfer residues to the milk, and the milk obtained from such animals before the prescribed withdrawal period should not be used for human consumption;

• To use only the means of rinsing or spraying approved for use;

• Immediately after milking, the milk should be kept in a clean place, designed and equipped to avoid contamination and immediately cooled down to a temperature not exceeding 8 °C;

• During milking and milk collection, protection against external contamination and weather conditions should be provided;

• Raw milk can be transported in special tanks, containers or vessels that prevent milk contamination and cannot be used to transport other substances;

• During the transport, the cold temperature regime should be maintained and upon arrival at the establishment, the milk temperature must not be higher than 10°C;

• The persons milking and handling raw milk should wear proper and clean clothing and maintain a high degree of personal hygiene.

In terms of hygiene requirements, the raw milk must meet the requirements for somatic cell count and number of microorganisms, i.e. requirements for total number of colonies of microorganisms up to 100,000 / ml and total number of somatic cells up to 400,000 / ml.