Anhydrous Milk Fat (AMF) is a concentrated dairy product consisting of nearly pure milk fat, with a minimum fat content of 99.8%. It is produced by removing almost all water and non-fat solids from milk, cream, or butter through physical separation processes. AMF is free from additives and has a smooth texture, a golden "butter" color, and a clean, characteristic flavor.
Characteristics
- Composition: Contains at least 99.8% milk fat, with minimal moisture (0.1% maximum) and other constituents like free fatty acids and salt (0.1% maximum).
- Physical Properties: AMF is liquid at temperatures above 36�°C and solid below 16â??17�°C. It is transparent in liquid form and has a smooth appearance.
- Microbiological Standards: AMF is free from harmful microorganisms like Salmonella and Listeria, ensuring its safety for consumption.
Applications
AMF is widely used in the food industry due to its versatility:
- Recombined Dairy Products: Used to create products like milk and cream by blending with water and other ingredients.
- Chocolate and Ice Cream: Enhances texture and flavor in confectionery and frozen desserts.
- Custom Fat Blends: Fractionation of AMF allows for the creation of tailored fat products with specific functional properties.
Production Methods
AMF can be produced using two main methods:
- Direct from Cream: Continuous flow processing of fresh cream or milk.
- Reworked Butter: Processing butter to extract milk fat.
Storage and Handling
AMF is typically packed in nitrogen-filled drums to prevent oxidation and can be stored for several months at +4C. It requires less storage space compared to butter and has a longer shelf life.
Let me know if you'd like to explore its production process or applications further!
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