Standardized milk is milk with a standardized fat content.
The local legislation varies from one country to another. For instance in Denmark the following scale is used to grade the different market milk types:
| Whole milk |
Min. 3.5% fat |
| Low fat milk |
Min. 1.5% & max. 1.8% |
| Low fat milk 2 |
Min. 0.5% |
| Skimmed milk |
Max. 0.5% |
In Denmark, the applied heat treatment must be at least low pasteurization - ie. pasteurization at 72°C for 15 sec. Proper heat treatment is determined and controlled by a test demonstrating that the phosphate enzymes have been destroyed while the peroxide enzymes are still working. However, skimmed milk is normally subjected to high pasteurization – ie. pasteurization at 87°C for 15 sec. - in order to improve its chemical stability during shelf life.
The below stated processing parameters are general guidelines and should only be considered as such.
Processing Sequence