Optimizing Fat and Protein Standardization in Liquid Milk

The Challenge of Continuous standardization

Commercial milk standardization separates raw milk into cream and skim milk, then recombines them to exact fat targets (e.g., 3.25% for whole milk). Flow-meter based systems suffer from density deviations and source variations. Directly measuring fat and protein content inline allows for precise control of the dosing valve blocks.

Inline Dosing Control

USTECH ProLine2550 transmission cell sensors installed immediately after the mixing manifold block scan the standardization stream. The ProChem control software calculates fat deviations every 2 seconds, sending proportional correction parameters to the cream injection valves.

Conclusion

Closed-loop liquid milk standardization cut butterfat variations from —0.08% to —0.02%, allowing dairies to reduce average butterfat over-injection and standardise standard milk with maximum safety.