Street sale of raw milk is technically prohibited under the Food Safety Law (2012); raw milk may be sold through licensed one-stop milk sales centers. A large informal market of direct producer sales operates alongside certified channels, with minimal enforcement.
Mongolia's Law on Food Safety (2012) prohibits the direct unregistered street sale of raw milk while establishing a framework for certified raw chilled milk sold through licensed one-stop milk sales centers by registered traders. The food labelling standard under this law did not take full effect until January 2018. Oversight is shared between the Food Safety Committee and the General Agency for Specialized Inspection (GASI).
In practice, a large informal market of direct cash sales of raw milk and traditional dairy products operates alongside formal channels at food markets and through home delivery, without registration or licensing from local authorities. Enforcement of the street-sale prohibition is minimal. Mongolia's dairy culture is deeply traditional: raw cow, horse (airag / koumiss), yak, camel, and sheep milk are all produced and consumed, and traditional processing methods were explicitly excluded from certain provisions of the Food Safety Law.
Airag (айраг), fermented mare's milk, holds national cultural significance and is consumed raw before fermentation is complete as well as after. Urban consumption of raw and traditionally processed dairy products accounts for a substantial share of the market.
Official government documents and legal resources for Mongolia
Mongolia's primary food safety legislation establishing licensing requirements for dairy traders and food inspection systems. Prohibits unregistered street sale of raw milk while creating a framework for certified raw milk sales centers.
View Official Resource →
Free, no paywalls, no private equity.
Keep this project going and growing.
Connect people with raw milk sources.
Every tip keeps real food accessible.
✓ You're supporting a free community resource. This is a tip/donation, not a purchase of milk or products.
Trusted by farms, local businesses, and startups nationwide.
A component-by-component reference for what pasteurization measurably changes in milk, and what it doesn’t, drawing on 14 separately researched findings.
How long raw milk actually lasts depends on starting quality and storage temperature, not a fixed number. A complete, research-backed guide to storing it well.
Lactic acid bacteria in soured raw milk measurably inhibit major pathogens in lab testing, but the effect has real, documented limits.
An IgM-lipoprotein complex clusters fat globules together in cold raw milk, accelerating creaming well beyond what density alone would predict.
Refrigerating milk causes one of its four major casein proteins to leave its normal structure entirely, a reversible effect documented since 1977.
In some cows’ milk, simply cooling it after milking is enough to trigger rancidity, no bacteria or physical damage required.
