Dairy cows
Keeping cattle for dairy production carries additional responsibilities beyond general cattle-keeping. Even at small scale, producers must ensure milk is produced hygienically and in line with applicable food safety and animal health requirements.
Updated 7 June 2026
Preparing dairy produce
Preparing dairy produce for sale or consumption
Milk and milk-derived dairy products (e.g., cheese, yoghurt) sold as part of a business are subject to the Dairy Products (Hygiene) (Scotland) Regulations 1995. These rules apply whether you make your products yourself or handle them before sale.
Small producers may be eligible for simplified approval, but still must comply with hygiene, handling and record keeping duties.
Products not sold as part of a business or produced exclusively for immediate household consumption are generally exempt from the full requirements of these Regulations.
Raw milk
The sale of raw cow’s milk for direct human consumption is not permitted in Scotland, including direct sales, distribution and online sales.
Read more: Food Standards Scotland – Dairy & Eggs
Antibiotic residues
Milk producers must ensure that milk from animals under treatment or in the withdrawal period from antibiotics does not enter the food chain. Milk from treated animals should be clearly identified and physically separated to prevent accidental use.
Read more: Food Standards Scotland – Testing milk for antibiotic residues