Description

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:

1.  Anhydrous Milk Fat: Must contain at least *9.8 percent milk fat and be made from fresh cream or butter; no additives (for neutralization of free fatty acids) are permitted.
2.  Anhydrous Butteroil: Must contain at least *9.8 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. 
3.  Butteroil: Must contain at least *9.3 percent milk fat; raw material and processing specifications are the same as for Anhydrous Butteroil.

Physical & Chemical Specifications:

                                       AMF                       ABO                        BO
Fat                               *9.8% min              *9.8% min             *9.3% 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.*5 p.p.m. max     0.*5 p.p.m.max      0.*5 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             
Odours                        No pronounced, unclean or objectionable odours. 
Neutralizing                     Absent                   Absent                   Absent
substances

Packaging: 
*5 Kg cartons or **0 Kg steel drums.
Shelf life: 
*5 kg cartons *2 months frozen or 6 months refrigerated. 
**0 kg drums *2 months.