Efficient production of high-quality dairy products requires full control of incoming milk. Milk at intake may be of a different composition than that of the milk to be marketed, therefore, processors must adjust the composition as per requirements. This compositional modification is also necessary if the milk is to be converted into a different product. Often the product must conform to the legally prescribed standards, or the quality standards set by the manufacturer. Adjusting the composition as close to targets as possible can result in great savings.