Preparing cheese-making milk, comprises (a) subjecting raw milk to heat treatment, (b) separating solids from the heat treated product, (c) defatting the obtained intermediate, (d) subjecting the obtained skimmed milk to microfiltration, (e) adjusting the fat content of the obtained permeate to the desired fat content by adding an amount of cream separated in the step (c), and (f) pasteurizing obtained standardized milk.
