The methodology describes the principles of right practice in milking sheep, including the cleaning and the disinfection of milking equipment as a basic precondition for obtaining the high quality biological food-safety raw sheep’s milk, which is a basic raw material for production of sheep milk products. Attention is also paid to issues of relationship between the level of milk contamination and cleanness of the sheep body surface and way of udder toilet before milking. The major advantages and disadvantages of hand milking and machine milking of sheep, as well as an overview of used parlour in sheep farms, are also presented in the methodology.