Anhydrous Milk Fat

Anhydrous milk fat is the product obtained from prime quality raw materials (milk, cream or butter) to which raw materials no neutralizing substances have been added. Anhydrous milk fat products are manufactured in three common and distinct varieties:

• Anhydrous Milk Fat: Must contain at least 99.8 percent milk fat and be made from fresh cream or butter; no additives (for neutralization of free fatty acids) are permitted.
• Anhydrous Butteroil: Must contain at least 99.8 percent milk fat but can be made from cream or butter of different ages; use of alkali (an additive) to neutralize free fatty acids is permitted.
• Butteroil: Must contain at least 99.3 percent milk fat; raw material and processing specifications are the same as for Anhydrous Butteroil.
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  Physical & Chemical Specifications:

  	AMF	ABO	BO
  Fat	99.8% min	99.8% min	99.3% min
  Moisture	0.1% max	0.1% max	0.5% max
  Free Fatty Acids	0.3% min	0.3% min	0.3% min
  Cooper	0.05 p.p.m. max	0.05 p.p.m.max	0.05 p.p.m. max
  Iron	0.2 p.p.m. max	0.2 p.p.m. max	0.2 p.p.m. max
  Peroxide Value	0.2 max	0.2 max	0.8 max
  Coliforms	Absent in 1g	Absent in 1g	Absent in 1g
  Taste	Clean, Bland
  Neutralizing	Absent	Absent	Absent

  Packaging:
  25 Kg cartons or 190 Kg steel drums.

  Shelf life:
  25 kg cartons 12 months frozen or 6 months refrigerated. 190 kg drums 12 months.