Anhydrous Milk Fat / Butter Oil

Anhydrous milk fat must contain at least 99.8 % milk fat and be made from fresh cream or butter. No additives are allowed, e.g. for neutralization of free fatty acids. AMF is convenient to use in liquid form because it is easy to mix with and meter into other products. AMF is used for recombination of various dairy products and is also used in the chocolate and ice cream manufacturing industries.