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
Calculation is identical in either; choose what your meter reads.
Volume or weight of raw milk to standardise
Measured fat content of incoming milk
UK whole milk: 3.5–4.0%; semi-skimmed: 1.5–1.8%
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: Vcream = Vin × (Fin − Ftarget) / (Fcream − Ftarget). Vout = Vin − Vcream. Mass balance: Fin × Vin = Fcream × Vcream + Ftarget × Vout.