Portuguese law and EU Regulation 853/2004 apply. Small local dairy sector present; farm-direct raw milk sales practiced under the same framework as mainland Portugal.
Madeira is an autonomous region of Portugal comprising the island of Madeira, Porto Santo, and the uninhabited Desertas and Selvagens islands in the North Atlantic Ocean, approximately 1,000 km southwest of Lisbon. As Portuguese territory and part of the European Union, Portuguese food safety law and EU Regulation (EC) No 853/2004 apply in full.
Madeira has a small local dairy sector, with cattle farming present in the more temperate elevated areas of the main island. Traditional dairy products such as fresh cheese (queijo fresco) are produced locally. Farm-direct raw milk sales occur within the same regulatory framework as mainland Portugal under EU Regulation (EC) No 853/2004.
Official government documents and legal resources for Madeira
EU regulation establishing specific hygiene rules for food of animal origin, including raw milk. Applies in the Azores and Madeira as EU territory.
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Unfortified milk contains too little vitamin D to matter nutritionally, and fortification, not pasteurization, supplies almost all of what is on the label.
The milk fat globule membrane’s own proteins respond to heat unevenly: some resist modification, one shows stabilization, and processing can add proteins in.
Between alkaline phosphatase and lactoperoxidase sits GGT, a milk enzyme whose heat sensitivity distinguishes specific pasteurization intensities.
HPP denatures a different set of whey proteins than heat, preserves human milk miRNA far better, but isn’t automatically gentler overall.
Milk’s main native protein-cutting enzyme survives standard pasteurization largely intact and even retains activity after UHT, unlike most milk enzymes.
Unlike most milk components, oligosaccharides show up consistently unaffected by standard pasteurization across more than a decade of independent research.
