3. Implementation

Step 1 – Fat standardization

Milk must be partially skimmed to achieve the target fat-to-dry matter (F/D/M) content (table 1 ). The milk fat content is adjusted by mixing skimmed and whole milk, or skimmed milk and cream. Cream is obtained by continuous centrifuging in skimmers (figure 3 ) at a temperature above 30°C, usually 50 to 65°C [F 2 730] . Throughput can range from around 100 liters...