Butter Oil / Anhydrous Milk Fat

Anhydrous Milk Fat (AMF), also known as butter oil or clarified butter, is a specialized dairy product derived from milk. It is created by removing the moisture and non-fat components from regular butter, resulting in a highly concentrated and shelf-stable fat product. AMF is valued for its versatility, flavor, and various applications in the food industry. Here’s a detailed description of Anhydrous Milk Fat along with typical specifications:

Production Process:

1. Butter Extraction: The process begins with the extraction of butter from milk or cream. This butter is typically churned and separated from the liquid whey and buttermilk.
2. Clarification: The extracted butter is heated gently, causing the water content to evaporate and the milk solids to settle at the bottom. The clarified liquid fat is then separated from the solids.
3. Dehydration: The clarified liquid fat is further processed to remove any remaining traces of moisture, resulting in anhydrous milk fat.

Characteristics:

• High Purity Fat: AMF consists almost entirely of fat, with minimal moisture and non-fat components. It typically contains 99-100% fat by weight.
• Creamy Flavor: It retains the rich and creamy flavor of traditional dairy butter, making it a favored choice for enhancing the taste of various dishes.
• Shelf-Stable: AMF has a longer shelf life compared to regular butter due to its low moisture content. It can be stored at room temperature when sealed correctly.
• Versatile: It has a wide range of culinary applications and is used in baking, confectionery, frying, and as an ingredient in processed foods.

Common Uses:

• Bakery: AMF is used in baking to improve the texture and flavor of products like croissants, pastries, and biscuits.
• Confectionery: It is employed in the confectionery industry to create chocolates, truffles, and various sweet treats due to its smooth texture and flavor.
• Frying: AMF’s high smoke point makes it suitable for deep frying, providing a desirable crispiness to fried foods.
• Processed Foods: It is used in the production of snacks, ready-to-eat meals, and processed foods to enhance taste and texture.

Typical Specifications:

• Fat Content: Anhydrous Milk Fat typically contains 99-100% fat by weight.
• Moisture Content: AMF is virtually moisture-free, with a moisture content of less than 0.5%.
• Acid Value: The acid value of AMF is typically low, indicating the absence of rancidity.
• Color: It is typically a pale yellow to creamy-white color.
• Flavor: AMF retains the characteristic creamy and buttery flavor of traditional butter.
• Odor: It has a mild and pleasant dairy odor.
• Melting Point: AMF has a melting point around 32-35°C (90-95°F), making it suitable for a wide range of cooking and baking applications.
• Microbiological Specifications: AMF should meet safety standards to ensure it is free from harmful pathogens. These standards typically include limits for total plate count, coliforms, E. coli, salmonella, and other potential contaminants.

Anhydrous Milk Fat is a versatile and highly concentrated dairy fat product renowned for its rich flavor and numerous culinary applications. Whether used in baking, confectionery, frying, or as an ingredient in processed foods, AMF provides a delicious and creamy taste while offering extended shelf life and versatility in cooking. It’s a valued ingredient in the food industry for its ability to enhance the texture and flavor of a wide range of dishes.