Anhydrous Milk Fat (AMF)
Characteristics
- 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 colour.
- 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.
Analytical Facets
| 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 |
| 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 and Shelf life
- Packed in Metal barrel/Tin.
- Pack size of 193kg/15kg.
- Best before 12 months from the date of manufacture when stored in cool and dry place.
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