What is standardisation?

Standardisation is a technique which is used to provide consistency in the nutritional composition of milk. The fat content of milk varies naturally but standardisation usually involves the separation of the cream from the milk so that the exact level of fat content required can be added back in to achieve whole milk (at least 3.5 % fat); semi-skimmed milk (1.5 – 1.8 % fat); and skimmed milk (no more than 0.5 % fat). The same process can be used to get the exact fat content required when using milk as an ingredient in yogurt, cheese or other dairy products. Standardisation can also refer to the ‘re-adding’ of protein content, in precise quantities as required, when making different products e.g. protein milk.