Product / Anhydrous Milk Fat (AMF)

• Butter or Fresh pasteurized cream derived from pure Cow's milk is used as raw material. It is centrifugally separated to produce a product containing not less than 99.9 % Fat, free from all additives.
• Light yellow in color.
• Free from particles with a smooth fine grain structure. Temperature exceeding 34° C, it melts to clear yellow oil.
• Clear and mild flavor typical of pure milk Fat, free from sour, bitter or rancid taints.

Physico Chemical

• S.No
• Parameter
• Unit
• Standard

• 1
• Milk Fat
• % by mass
• 99.90 Min

• 2
• Moisture
• % by mass
• 0.1 Max

• 3
• Free Fatty Acids (as Oleic acid)
• % by mass
• 0.3 Max

• 4
• Peroxide Value
• meq 0₂//kg
• 0.3 Max

• 5
• Melting Point
• In °C
• 28 to 34

Microbiological

• S.No
• Parameter
• Unit
• Standard

• 1
• Coliform
• cfu /0.1g
• Absent

• 2
• SPC
• cfu /g
• 5000 Max

• 3
• E.coli
• cfu /0.1g
• Absent

• 4
• Salmonella
• cfu /25g
• Absent

• 5
• Shigella
• cfu /25g
• Absent

• 6
• Staphylococcus aureus(Coagulase +ve)
• cfu /g
• Absent

• 7
• Anaerobic Spore Count
• cfu /g
• Absent

• 8
• Listeria monocytogens
• cfu /g
• Absent

• 9
• Yeast and Moulds
• cfu /g
• Absent

• Packing in Metal barrel/Tin.
• Pack size is 195 Kg/15 kg.
• Best before 12 months from the date of manufacture when stored in cool and dry place.