Anhydrous Milkfat (AMF)

Butter curlAnhydrous milkfat is made by removal of practically all of the moisture and nonfat solids from pasteurized cream. The 40% milkfat cream is first concentrated to 70% to 80% milkfat, and then the high-fat cream is processed through a specialized phase inversion unit or separator. The milkfat is then concentrated in separators and vacuum-dried to remove residual moisture. Anhydrous milkfat contains no less than 99.8% milkfat and not more than 0.10% moisture.


butterButter is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications; such as baking, sauce making, and pan frying. Butter consists of butterfat, water and milk proteins. Most frequently made from cows’ milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature.  It generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the animals’ feed and is commonly manipulated with food coloring in the commercial manufacturing process, most commonly annatto or carotene.

Frozen Cream

frozen_creamFrozen Cream is a pasteurized 44% froze sweet cream packaged in either a bag in box, or in a cartonless format. Some product characteristics of Frozen Cream include; free from any chemical additives, preservatives, foreign fat or other impurities, rapidly frozen after manufacture to preserve the pure and clean and fresh flavor.  Some suggested uses include, Frozen Cream is an ingredient in the manufacture of liquid soup and ice cream. Frozen cream is also suitable for use in the manufacture of confectionery and recombined dairy products.