Standardization Unit
Standardization is defined as the industrial adjustment of milk or cream fat content to a precisely specified or desired value. In general, the fat content of raw milk is higher than the fat content of the various dairy products to be manufactured. The standardized fat content of
these products usually ranges between a minimum of 0.5 and a maximum of 3.5 percent.
Besides the continuous control of the standardized milk fat content the GEA standardization units can also provide a continuous control of the cream fat content and a proportional dosing of additives.
The GEA units are available for warm milk and cold milk standardization.
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GEA Insights
From milking bucket to robot: 100 years of farm innovation at GEA
For more than 100 years, GEA has developed technologies for dairy farming – from the first bucket milking machines to autonomous, digitally connected systems. These innovations have fundamentally transformed dairy farming: away from labor-intensive routines, toward greater productivity, animal welfare and more efficient day-to-day operations.
