Product Description

First the milk is preheated and standardised by in line milk fat standardisation system. The purpose of standardisation is to give the milk a defined, guaranteed fat content. Common values are 1.5% for low fat milk and 3% for regular grade milk, fat contents as low as 0.1 and 0.5 % is skimmilk.

Then the standardised milk is homogenised. The purpose of homogenisation is to disintegrate or finely distribute the fat globules in the milk in order to reduce creaming. Homogenisation may be total or partial. Partial homogenisation is a more economical solution, because a smaller homogeniser can be used.