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The process of raising or lowering the percent of fat in milk or cream to the desired standard is called?

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The process of raising or lowering the percent of fat in milk or cream to the desired standard is called?

(a) Enrichment

(b) Fortification

(c) Standardization

(d) Addition

This question was addressed to me during an internship interview.

The doubt is from Milk Reception topic in chapter Collection and Reception of Milk of Dairy Engineering

1 Answer

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Correct answer is (c) Standardization

The best I can explain: Standardization of milk refers to the adjustment which means raising or lowering of fat and solids not fat levels of milk. It is simply the process of adjusting the fat content of milk.

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