Anhydrous milk fat and butter oil are products consisting of more or less pure milk fat. Although they are modern industrial products, they have ancient traditional roots in some cultures.
Anhydrous milk fat (AMF) is defined as a milk fat product that is largely free of skim milk components, enabling it to have a long shelf-life and be stored without refrigeration for extended periods. It is used in cooking, frying, and baking, and is known for its unique taste and handling properties compared to butter.
Anhydrous Milk Fat (AMF), also known as butter oil, is essentially pure butterfat, the concentrated essence of milk devoid of nearly all water and non-fat solids.
Anhydrous Milk Fat (AMF) is the product obtained from sweet cream or from butter, 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.
Anhydrous milk fat is nearly pure butterfat with almost all the water and milk solids removed. This process involves heating milk fat and separating out the non-fat components, resulting in a stable, concentrated fat that contains about 99.8% fat.
Anhydrous Milk Fat: What It Is and How It Fits Into a Healthy Diet
Anhydrous Milk Fat (Premium Grade) gives a natural dairy flavour and creaminess to finished products and is the perfect high quality fat ingredient. AMF (Premium Grade) is pure Milk Fat, produced only from fresh cream.
One such ingredient is Anhydrous Milk Fat (AMF). Known for its purity and performance, AMF is widely used across a range of applications, from bakeries and confectionery to dairy manufacturing and culinary production.