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The Milky Whey Anhydrous Milk Fat/Butter oil
The Milky Whey Anhydrous Milk Fat/Butter oil is the pure fat that has been separated from fresh cow's milk. During production, practically all of the moisture and nonfat solids are removed resulting in a product with 99.8% milk fat and very little moisture. Anhydrous milk fat, which is more heat stable than butter and has a longer shelf life than butter, adds creaminess and natural dairy flavors to finished products.
Product families
Food Ingredients — Whole Foods, Extracts & Premixes
- Dairy Products
- Edible Oils & Fats
Other characteristics
- Features
Enhanced Shelf Life, Heat Stability, High Quality
- Ingredient Name
- Milk Fat, Anhydrous
- Milk Fat Anhydrous
- Technology
- Food Ingredients
- Packaging Type
- Boxes
- Drums
- Totes (IBC)
- Ingredient Origin
- Dairy Origin
- Food Ingredients Features
- Enhanced Shelf Life
- Heat Stability
- High Quality
- Food Ingredients Functions
- Fat & Oil
Technical data
Table 1 of 2
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Standard Plate Count | max. 1,000 | cfu/g |
| Coliform | max. 10 | cfu/g |
| Yeast | max. 20 | cfu/g |
| Mold | max. 20 | cfu/g |
| Salmonella | Negative | /250 g |
Table 2 of 2
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Fat | min. 99. 79 | % |
| Moisture Content | max. 0.1 | % |
| Free Fatty Acid (as Oleic) | max. 0.3 | % |
