AMF (Anhydrous Butterfat, Butter Oil) is composed of the products exclusively obtained from prime-quality milk, cream or butter and resulting from the removal of almost the entire water and SNF contents. The highest-grade AMF suitable for the production of recombined milk and other milk products is produced from fresh milk or cream (rather than from butter) The moisture content and peroxide value must be very low to guarantee keeping quality. Where the fat content is increased to nearly 100% by the almost total removal of water and solids non-fat using one or more physical separation processes.

Applications:

Anhydrous Milk Fat is suitable for use in any application where butter might be used. It can be utilized in a number of ways. It is particularly suitable for use in warm climates and for export. It is used widely in making recombined milk and recombined milk products and as an ingredient in many processed foods of commercial value. In addition, AMF can be converted into ghee or flavored with simulated ghee flavors. It is used in cooking, frying, baking and is known for its unique taste and handling properties compared to butter.

Methods of AMF Production:

Only well-equipped dairy plants can produce pure milk fat to international standards and the production methods.