Report on the practical aspects of milk standardization. I. Standardization techniques

Green, E.; Hoare, P.; Jackson, A.C.; Peacock, B.D.

Milk Industry 71(5): 14-15, 17-23


Accession: 000180923

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EEC Regulation 1411/71 (of which an extract is given in Appendix I) provides that milk marketed as whole milk must have more than or equal to 3.5% fat (from Jan. 1976 in the case of the UK), half-skimmed milk 1.5-1.8% and skim-milk less than or equal to 0.3%. In each case the fat content may be obtained by adding or removing cream or milk. In the UK, the annual average fat content from non-Channel Island herds in 1970/1971 was 3.72%, ranging from 3.45% in N. Wales in June to 4.11% in S. Wales in Nov. Detailed figures are given in Appendix II. Two basic methods of standardization are described: (i) separation of all the incoming milk followed by blending of cream and skim-milk in the required proportions; (ii) separation of sufficient whole milk to provide enough skim-milk or cream to adjust the fat content of the remaining whole milk. In Appendix III, formulae and tables are given indicating the quantities of milk, skim-milk and cream involved when 1000 gal of whole milk are used for the production of the 3 grades of standardized milk, when dairies with intakes of 5000, 25 000, 50 000 or 100 000 gal use the whole of the intake to produce milk standardized to 3.55% fat, or when 60% of the intake is used for whole milk with 3.55% fat, 25% for half-skimmed milk with 1.55% fat and 15% for skim-milk with 0.1% fat.