‘Cold-pressed raw milk’ method wins regulatory approval

Unpasteurised milk will appear on shop shelves this week, with the food regulator declaring cold pressure as an effective method to kill the harmful bacteria lurking inside.

Sydney company Made by Cow has obtained the approval of the NSW Food Authority to use cold pressure as an alternative to conventional heat pasteurisation and sell “cold-pressed raw milk”.

Saxon Joye, founder of Made By Cow, is selling cold-pressed raw milk. Photo: Edwina Pickles

Company founder Saxon Joye says the product – sourced from a single, carefully managed jersey herd – was still raw and retained the nutrients usually affected by heat.

“Good herd management, hygienic milking techniques and the cold pressure method have meant we can put 100 per cent safe, raw milk onto supermarket shelves,” said Mr Joye.

“The bottles of milk are placed under enormous water pressure, squashed in about 15 per cent, to remove the harmful micro-organisms.”

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