What is milk standardization?
Some prefer to erase the cheese milk quality variations, from the seasons, race or age beasts. They standardize the dry matter content (protein and fat) milk to more easily reproduce their manufacturing process.
It is then to adjust parameters such as the percentage of protein in the milk, by adding for example milk powder. Likewise, creams (thanks to a centrifuge) or cream is added to find the same level of fat in milk. Note that the adjustment of these rates is forbidden in most AOC of specifications to maintain the traditional character of manufacture. In this case we say that we are working from whole milk.
Prepare the milk before use, it is also regulate its temperature before inoculation of bacteria or rennet to facilitate their action.