What is milk standardization and why is it needed?

In brief. Standardization means bringing milk to the required fat content: milk that is too fat is blended with skim milk, and milk that is not fat enough is blended with cream. It is needed because whole milk contains 2.5 to 6% fat, while drinking milk under GOST (Russian standard) ranges from skimmed (up to 0.1%) to high-fat (4.7–7%). Standardization is carried out in a standardization vat with thorough mixing.

All raw milk arriving at a processing plant differs in its fat and solids-non-fat content. That is why the raw milk must be tested for its properties before it is accepted.

Whole milk has a fat content of 2.5 to 6%, but dairy products must have a fat content that complies with GOST (Russian standard).

According to this standard, drinking milk can be:

• Skimmed — fat content up to 0.1%
• Low-fat — fat content from 0.3 to 1%
• Reduced-fat — 1.2–2.5%
• Classic — 2.7–4.5%
• High-fat — 4.7–7%
• Selected milk — with its natural fat content

In addition, the production of dairy products such as butter, cheese, tvorog (quark) and cultured dairy products requires raw material (milk or cream) with a specific fat percentage.

Standardization is precisely the process that achieves the required fat content. The raw milk may be fatter or, conversely, leaner than required. In the first case, the milk is blended with skimmed milk or skim milk from the separator. If the raw milk is not fat enough, the required amount of cream is added. Only natural ingredients are used in standardization; additives of vegetable or other non-dairy origin are not permitted. The standardization itself takes place in a dedicated standardization vat with thorough mixing. The standardization vat can also be used as a pasteurizer, heating the product to the required temperature, and as a cooler.

Standardization is therefore essential in the production of various kinds of products — whole-milk, skimmed, low-fat or high-fat.

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