FFMPs come in a range of specifications suited to customer use, with the percentage of fat typically between 26% and 28% and protein content varying in a very wide range
These fat�¬filled powders are used in reconstituted and as ingredients in bakery, ice cream, yogurt, and home cooking. Variations using sweeteners and other dairy ingredients, such as buttermilk powder, to enhance flavor are also available. The manufacturing process uses either a skim milk concentrate or powder, depending on geographic location.
Color light yellow to yellowish white.
Butter will be manufactured with cow's milk.
Color and smell natural.
Expiry date 24months after production date. Not older than 30 days from the date of shipment. All packages bear production and expiration date.
Taste pure, mild acid, not rancid.
Chemical Specifications
Pure butter fat not less than 82%
Moisture and milk solids total not more than 18%
Iodine index 33-43 range
Saponification value 210-235 range
Polenske index 1.5-3.7 range
Free fatty acid 0.3% max
Peroxide value 0.6 meq/kg. max
Melting inter 30-34 range
Radio activity (Cs137) content in butter less than 10bq/kg
Microbiological Specifications
Coliforms absent
Yeasts and modules max 50 per gr.
Salmonella absent per 25gr
E.coli absent
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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!
Butter is a very traditional dairy product. NZAC butter is versatile and perfect for baking, frying or simply as a spread. The unsalted version can be used both, for sweet and savoury dishes.
Energy (kJ/kcal) 3061/744
Fat (g) 82.0
of which saturates 56.6
Carbohydrates (g)1.0
of which sugars 1.0
Protein (g)0.6
Salt 0.03
