Watson Dairy Consulting
Milk Standardisation Calculator
Cream removal method. Calculate how much cream to separate from raw milk to achieve a target fat content.
Inputs
Use kilograms. Convert each measured stream volume using its own verified density.
Mass of raw milk to standardise, in kilograms
Measured fat content of incoming milk
Enter the agreed product specification. It remains fixed.
Typical separator cream: 35–48%. Use what your separator delivers.
Cream removed—
Standardised milk produced—
Cream as % of input—
Enter incoming milk, actual fat and target fat to calculate.
Mass Flow
In
—
—
→
Cream out
—
—
+
Standardised
—
—
| Total fat in | — |
| Fat in cream out | — |
| Fat in standardised milk | — |
| Balance check | — |
Formula: Mcream = Min × (Fin − Ftarget) / (Fcream − Ftarget). Mout = Min − Mcream. Fat balance: Fin × Min = Fcream × Mcream + Ftarget × Mout.