Abstract: A method for processing milk, including separating raw milk into cream and skim milk, determining protein contents in the skim milk and the cream, dividing the skim milk into a first skim milk portion and a second skim milk portion, filtering the second skim milk portion into a permeate and a protein rich retentate, determining protein content in the permeate, calculating which flow rates are required for the first skim milk portion, the cream remix portion and the permeate to obtain a predetermined protein content of a mixture of the first skim milk portion, the cream remix portion and the permeate, which together form a standardized milk product.

Abstract: A method for producing a first milk product having a first fat content and a second milk product having a second fat content. The method includes separating raw milk into cream and skim milk, diverting a first part of the cream into a first cream pipe, and a second part of the cream into a second cream pipe, dividing the skim milk in the main skim milk pipe, such that a first part of the skim milk flows into a first skim milk pipe and a second part of the skim milk flows into a second skim milk pipe. Flow rates for the two cream parts and the skim milk parts are determined, and valves are adjusted based on the determined flow rates, such that the milk products are obtained when mixing the cream and skim milk parts.

Abstract: A method for producing a fat standardized milk product, including separating raw milk into cream and skim milk, wherein the cream is fed to a main cream pipe and the skim milk is fed to a skim milk pipe, dividing the cream in the main cream pipe into a cream remixing pipe and a cream surplus pipe, combining the cream in the cream remixing pipe and the skim milk in the skim milk pipe into the fat standardized milk product, wherein the fat standardized milk product is fed to a product pipe, wherein controlling a flow rate in the cream remixing pipe by regulating a valve placed in the cream surplus pipe.

Abstract: A method for producing a first milk product having a first fat content and a second milk product having a second fat content. The method includes separating raw milk into cream and skim milk, diverting a first part of the cream into a first cream pipe, and a second part of the cream into a second cream pipe, dividing the skim milk in the main skim milk pipe, such that a first part of the skim milk flows into a first skim milk pipe and a second part of the skim milk flows into a second skim milk pipe. Flow rates for the two cream parts and the skim milk parts are determined, and valves are adjusted based on the determined flow rates, such that the milk products are obtained when mixing the cream and skim milk parts.

Abstract: A method for processing milk, including separating raw milk into cream and skim milk, determining protein contents in the skim milk and the cream, dividing the skim milk into a first skim milk portion and a second skim milk portion, filtering the second skim milk portion into a permeate and a protein rich retentate, determining protein content in the permeate, calculating which flow rates are required for the first skim milk portion, the cream remix portion and the permeate to obtain a predetermined protein content of a mixture of the first skim milk portion, the cream remix portion and the permeate, which together form a standardized milk product.