Abstract: A process for standardizing milk is disclosed, which includes continuous separation of raw milk into cream and skimmed milk and immediate, continuous reblending of a portion of the cream with the skimmed milk to provide blended milk, while the remainder of the cream is recovered as a byproduct. The blended milk is continuously sampled and tested to determine its fat content and the actual fat content is continuously compared with a predetermined fat content. The amount of cream reblended with the skimmed milk is automatically regulated to provide the desired fat content in the blended milk product.