Standardized Milk

i. Definition

Standardized milk is a product, whose fat and/or solids-not-fat (SNF) content have been adjusted to a certain pre-determined level. Under the PFA Rules (1976), the standardized milk for liquid consumption should contain a minimum of 4.5% fat and 8.5% SNF throughout the country. The standardization can be done either by partially skimming the fat in the milk with a cream separator, or by admixture with fresh or reconstituted skim milk in proper proportions.

 

 ii. Advantages

Standardized milk offers several advantages such as:

•  It ensures a milk of practically uniform and constant composition and nutritive value to the consumers.
•  The surplus fat can be converted into butter and ghee.
•  It becomes possible to supply cheaper milk as compared to the full cream milk.
•  It is more easily digestible because of less fat content as compared to full cream milk.

iii. Preparation

The detailed step-wise method of manufacture of standardized milk is given below:

First of all milk should be received, and tested for fat and SNF levels. It is to be pre-heated to 35-40OC, followed by filtration/clarification. Milk should be standardized to 4.5% fat and 8.5% SNF levels after calculation of required quantity of skim milk or cream to be added. Upon standardization, milk should be homogenized (2500 psi/65OC) and then it must be pasteurized (72OC/15 sec). After pasteurization, milk must be packaged either in glass bottles or polypacks and then stored below 5OC till distribution. The detailed flow diagram for preparation of standardized milk is given below: