Slow Food Slow Food Donate Slow Food Join Us
 
 

English - Italiano

 
 
Slow Chese
   
   
 
 
 
 
Raw Milk
 
 

South Africa


South African legislation regarding raw milk has a certain affinity with those in force in the European Union. However, as the production of raw-milk cheese is a relatively recent phenomenon, the South African laws pertaining to processing reveal some regulatory gaps.

 

Production of raw-milk cheeses:
Permitted for fresh cheeses and matured cheeses.

 

Animal health status:
Herds must be officially free from TUBERCULOSIS and BRUCELLOSIS and any other disease indicated in the Animal Disease Act (Act 35 of 1984 ) and the Animal Health Act ( Act 7 of 2002).

 

Milk characteristics:
Cow's milk:
Bacteria count: not more than 200,000 bacteria per milliliter
Somatic cell count: not more than 500,000 cells per milliliter

 

Milk from other animals:
Bacteria count: not more than 200,000 bacteria per milliliter
Somatic cell count: not more than 750,000 cells per milliliter

 

National dispensations for the primary materials (milk):
None

 

Geographical boundaries for sales:
Raw milk and some of its derivatives (rehydrated powdered milk, cream and fermented milk) may only be sold in the areas that fall under the jurisdiction of the Municipalities indicated in Annex C of the document, "Regulations relating to milk and dairy products" (R.1555 del 21/11/1997) and the municipalities that have legalized its sale with a municipal ordinance. There are no restrictions for the sale of raw-milk cheeses.

 

Labeling:
Obligatory declaration of "Unpasteurized/Ongepasteuriserd" or "Raw Milk/Rou Melk".

 

Legislation:

Regulations relating to milk and dairy products (R.1555 del 21/11/1997)

Animal Disease Act (Act 35 del 1984)

Animal Health Act (Act 7 del 2002)

 

 

Want to know what Slow Food is doing in South Africa? Click here to read more!

 

 

 
Raw Milk
 
 
 

Slow Food - P.IVA 91008360041 - All rights reserved

Powered by blulab