It is recommended that you label all containers. Foodborne illness outbreaks associated with raw milk or raw milk products occur every year. This is why properly labeled raw milk intended for human consumption is ideal for any sale. It is recommended that raw milk products be labeled with this warning, or something similar:
“WARNING: This product has not been pasteurized and may contain harmful bacteria. Pregnant women, children, the elderly and persons with lowered resistance to disease have the highest risk of harm from use of this product.”
Additional labeling suggestions include name and location of business, contact information, pull dates, product identity (use common name), and volume. When milk has been hand-skimmed, the resulting products are cream and a lower fat milk. The label should reflect the cream or lower fat milk product.
Perishable packaged food products with a projected shelf life of thirty (30) days or less should state the pull date on the package label. The pull date should be stated in day and month, and in a style and format that is readily decipherable by consumers. Also, when products require refrigeration either before or after opening, such information should be on the label.
64 FL.OZ. (1/2 GAL.) 1.89 L Whole Goat's Milk
PULLDATE:___month/day/year___
Keep Refrigerated at 40circF or below
WARNING: This product has not been pasteurized and may contain harmful bacteria. Pregnant women, children, the elderly and persons with lowered resistance to disease have the highest risk of harm from use of this product.
X.Y.Z. Dairy Address - City - State - Zip
Sample label
In Montana, you can only sell your raw milk directly to the end consumer. You can’t sell your product to grocery stores, but you can sell it at farmers markets, at on-farm stores and through delivery.
You may not sell your raw milk to restaurants or institutions such as schools, nursing homes or hospitals, and Federal regulations prohibit selling raw milk products across state lines. You cannot donate milk to community social events.
A small diary is a place where no more than 5 lactating cows, 10 lactating goats, or 10 lactating sheep are kept for producing milk.
A producer must inform the consumer that the product has not been licensed, permitted, certified, packaged, labeled, or inspected per any official regulations.
Small dairies may sell milk or cream as a homemade food.