Raw cow and buffalo milk is widely sold through farms, local cooperatives, and traditional milkman channels. No formal consumer raw milk framework exists; traditional direct sales operate without specific legal authorization.
Raw milk (kachcho doodh) from both cows and buffalo is widely sold by farms, local dairy cooperatives, and milkmen across Nepal. Buffalo milk is particularly significant in Nepali dairy culture, used for traditional products such as ghee, chhurpi, and juju dhau. Raw milk distribution through informal farm-direct and local cooperative channels is the traditional norm, especially outside Kathmandu Valley.
Food safety in Nepal is governed by the Nepal Food Act (2023 BS / 1966 CE) and the Food Regulation (2027 BS / 1970 CE), administered by the Department of Food Technology and Quality Control (DFTQC) under the Ministry of Industry, Commerce and Supplies. No specific legal framework authorizes or restricts consumer raw milk sales; traditional farm-direct and cooperative sales operate as an established practice without formal licensing or enforcement of any prohibition.
Official government documents and legal resources for Nepal
Nepal's primary food safety authority. Administers the Nepal Food Act (1966) and Food Regulation (1970), which govern food quality and safety standards including those applicable to milk and dairy products.
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Unlike most milk components, oligosaccharides show up consistently unaffected by standard pasteurization across more than a decade of independent research.
A controlled comparative study found furosine, the marker for heat-induced protein damage, rises far less under pasteurization than under UHT or sterilization.
Kurt Oster proposed that homogenized milk delivers an absorbable enzyme that damages arteries, but three independent formal reviews found the evidence lacking.
Heat shifts milk calcium from soluble to colloidal form, but radioactive-tracing studies found no absorption difference between raw and pasteurized milk.
Studies on milk exosomes after pasteurization report conflicting results, some finding particle counts preserved, others substantial miRNA loss.
FAO and WHO formally reviewed this natural milk enzyme as a preservation method, and a 2024 Ethiopian field study measured its real-world bacterial reduction.
