It is regulated you know – milk has to be regularly checked and bacteria counts low if you want to sell it raw to the public.
From paragraph E: Food and feed law
If you are a producer of raw milk7 (from any species), or handle raw milk or produce colostrum, the following extra rules apply:
E. You must
1. make sure that raw milk and colostrum comes from animals that:
are in a good general state of health;
show no sign of disease that might result in the contamination of milk or colostrum8;
do not have any udder wound likely to affect the milk or colostrum;
are not within the prescribed withdrawal period following the administration of authorised products or substances;
have not been given any unauthorised substances or products;
2. make sure that raw milk and colostrum comes from animals belonging to herds/holdings which have disease-free status for tuberculosis and brucellosis. If your herd or holding is not disease-free you may sell raw milk from your non-reactor animals if you are selling to a wholesaler who will heat treat the milk before marketing it for human consumption, or the raw milk is from sheep or goats9 and is intended to be made into cheese that has a maturation period of at least two months. Make sure that raw milk and colostrum from any animal not complying with these requirements is not placed on the market for human consumption;
3. effectively isolate animals that are infected, or suspected of being infected, with brucellosis or tuberculosis so that there is no adverse effect on other animals’ milk;
4. make sure that milking equipment and the premises where raw milk and colostrum are stored, handled or cooled are located and constructed to limit the risk of contamination of milk and colostrum;
5. make sure that premises used for the storage of raw milk and colostrum:
are protected against vermin, including birds and birds’ nests, and adequately separated from premises where animals are housed;
have suitable refrigeration equipment in order to meet the post-milking cooling rules;
6. make sure the surfaces of equipment that come into contact with raw milk or colostrum are easy to clean and disinfect (where this is necessary);
7. clean (and disinfect where necessary) the surfaces of equipment that come into contact with raw milk or colostrums after each use, and maintain in a sound condition;
8. carry out milking hygienically, especially making sure that:
before milking starts the teats, udder and adjacent parts are clean;
you satisfactorily identify animals undergoing any medical treatment which is likely to transfer residues to the milk or colostrum;
raw milk or colostrum from any animals that are still within the withdrawal period after receiving medication is not used for human consumption;
9. hold raw milk in a clean place, designed and equipped to avoid contamination, immediately after milking. The milk must be cooled immediately to:
not more than 8°C if it is collected daily;
not more than 6°C if it is not collected daily.
You will not break the rule to cool raw milk immediately after milking if the milk is going to be processed within 2 hours of milking or you have received permission from the competent authority because of the dairy products that will be made from this milk.
10. hold colostrum in a clean place, designed and equipped to avoid contamination, immediately after milking. Colostrum must be stored separately and be cooled immediately to:
not more than 8°C if it is collected daily;
not more than 6°C if it is not collected daily
or it must be frozen.