A method for processing milk, comprising separating raw milk (RM) into cream (C) and skim milk (SM), determining protein contents in the skim milk (SM) and the cream (C), dividing the skim milk (SM) into a first skim milk portion (SM1) and a second skim milk portion (SM2), filtering the second skim milk portion (SM2) into a permeate (P) and a protein rich retentate (R), determining (214) protein content in the permeate (P), calculating (216) which flow rates (QSM1, QCR, QP) are required for the first skim milk portion (SM1), the cream remix portion (CR) and the permeate (P) to obtain a predetermined protein content of a mixture of the first skim milk portion (SM1), the cream remix portion (CR) and the permeate (P), which together form a standardized milk product (SMP).
