The Milk Regulation specifies hygiene and quality requirements for the production and treatment of milk and milk products and for how they are introduced into circulation. This regulation defines, among other things, standards which dairy cows, milking personnel, milk-supply operators and raw milk must satisfy. It also defines processing procedures for dairy products, e.g. the permissible methods of heat treatment, how milk may be transported and the devices allowed to be used for centrifugal processing, for heat processing and for cleansing.

Other regulations include:

• Butter Regulation
• Cheese Regulation
• Law on Food and Articles of Daily Need
• Laws regulating the common organisation of markets
• Milk-Supplier Regulation
• Milk-Quality Regulation