The standardization process allows fats, proteins, non-fatty solids, and total solids that have previously been separated from a product to be added back to that product in controlled and standardized quantities.
For the dairy sector, it is functional for various products, such as consumer milk, cream, flavored milk, fermented milk, standardized powdered milk, cheese milk, whey, and formulated products with low or high fat content.
Our team operates fully automated, measuring and controlling each variable to ensure a regulated process and the highest quality standards.
