Raw milk sold at farm markets and directly from producers under EAEU Technical Regulation TR EAEU 033/2013, which explicitly recognizes farm-to-consumer raw milk sales as a permitted category.
Raw milk (syroye moloko / сырое молоко) is widely sold at collective farm markets (kolkhozny rynok / колхозный рынок) and directly from producers across Russia. This is a long-established tradition, particularly in rural areas, and continues under a formal legal framework that explicitly permits it.
The primary regulatory framework is the Eurasian Economic Union (EAEU) Technical Regulation TR EAEU 033/2013 "On the Safety of Milk and Dairy Products" (O bezopasnosti moloka i molochnoy produktsii), which defines raw milk, sets microbiological and quality standards, and recognizes direct farm-to-consumer sales of raw milk as a permitted category distinct from milk destined for industrial processing. Oversight is shared between the Federal Service for Consumer Rights Protection (Rospotrebnadzor / Роспотребнадзор) and the Federal Service for Veterinary and Phytosanitary Surveillance (Rosselkhoznadzor / Россельхознадзор). Off-farm retail distribution through conventional retail channels requires pasteurization.
Official government documents and legal resources for Russia
EAEU Technical Regulation on the Safety of Milk and Dairy Products. Defines raw milk, sets microbiological and quality requirements, and establishes the framework under which direct farm-to-consumer raw milk sales are permitted across EAEU member states including Russia.
View Official Resource →Russia's Federal Service for Consumer Rights Protection. Co-responsible for food safety oversight including monitoring of milk and dairy products sold to consumers.
View Official Resource →
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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.
