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A voluntary risk management program that provides financial assistance to participating dairy producers when the margin between the milk price and feed costs falls below a certain level.

European Union regulations that set standards for the production and handling of dairy products to ensure their safety and quality.

A set of guidelines and legal standards for the pasteurization of milk in the United States to ensure safety and prevent food-borne illnesses.

Regulations that define where and how raw milk can be sold, varying significantly between jurisdictions, often to minimize health risks associated with unpasteurized milk.

A system previously used by the European Union to control milk production by setting a limit on the amount each country can produce, intended to prevent market oversupply.

A program led by the U.S. Public Health Service that sets sanitary standards for milk production for Grade 'A' milk and milk products, based on the Pasteurized Milk Ordinance.

Guidelines for the inspection of dairy farms and processing facilities to ensure compliance with safety and quality standards.