Standardizing milk

Hi, Milk Fans

Why should milk be standardised?

So that the consumer knows what they are buying.  At the moment on the drinking milk market we pay the same price for Friesian milk with a 3.3% butterfat and 3% protein score as for Jersey milk with a 4.5% butterfat and 3.8% protein content.

This should not be making sense to the consumer or to the farmer! Should milk be standarized by mixing with other milk or with water?   Will consumers be up for this?

Please feel free to give your opinion on the forum at www.dairy-info.org

Kind Regards,

Leon the Milkman