A process for the production of cheese milk is suggested, wherein(a) solids are removed from raw milk in a cold condition,(b) the resulting intermediate is skimmed,(c) the skimmed milk such obtained is subjected to microfiltration at a temperature in the range of from 5 to 25° C.,(d) the resulting permeate is adjusted to yield the desired fat. content by adding an amount of cream that was separated in step (b), and the standardized milk such obtained is, and(e) pasteurized in a final step.
