Raw milk widely sold at farm markets and directly from producers. Formal EU-aligned regulatory framework exists under the State Service of Ukraine on Food Safety and Consumer Protection, but enforcement is minimal.
Raw milk (syre moloko / сире молоко) has long been sold at collective farm markets (rynok / ринок) and directly from small producers across Ukraine. This is a deeply ingrained cultural practice, particularly in rural areas, and continues with minimal interference from food safety authorities.
Ukraine's food safety framework is governed by Law No. 2042-IX "On Basic Principles and Requirements for the Safety and Quality of Food Products" (2022), enforced by the State Service of Ukraine on Food Safety and Consumer Protection (Держпродспоживслужба / DPSS). Under the EU-Ukraine Deep and Comprehensive Free Trade Area Agreement (in force 2017), Ukraine is progressively aligning its food safety legislation with EU standards including Regulation (EC) No 853/2004. Full implementation of EU-standard restrictions on raw milk retail has not yet been completed, and enforcement of any existing restrictions on farm-direct and market sales is minimal in practice.
Official government documents and legal resources for Ukraine
Ukraine's primary food safety oversight body. Responsible for enforcement of food safety laws including requirements applicable to raw milk production and sales.
View Official Resource →Law of Ukraine No. 2042-IX on the Basic Principles and Requirements for the Safety and Quality of Food Products (2022). The primary legislative framework governing food safety in Ukraine, enacted as part of EU alignment under the DCFTA.
View Official Resource →Search for raw milk sources near popular locations in Ukraine
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.
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.
