Specifications

Anhydrous milk fat is the product obtained from prime quality raw materials (milk, cream or butter) to which raw materials no neutralizing substances have been added. Anhydrous milk fat products are manufactured in three common and distinct varieties:

1. Anhydrous Milk Fat: Must contain at least 99.8 percent milk fat and be made from fresh cream or butter; no additives (for neutralization of free fatty acids) are permitted.
2. Anhydrous butter oil: Must contain at least 99.8 percent milk fat but can be made from cream or butter of different ages; use of alkali (an additive) to neutralize free fatty acids is permitted.
3. Butter oil: Must contain at least 99.3 percent milk fat; raw material and processing specifications are the same as for Anhydrous butter oil.

Physical & Chemical Specifications:
AMF ABO BO
Fat: 99.8% min 99.8% min 99.3% min
Moisture: 0.1% max 0.1% max 0.5% max
Free Fatty Acids: 0.3% min 0.3% min 0.3% min
Cooper 0.05 p.p.m. max 0.05 p.p.m.max 0.05 p.p.m. max
Iron: 0.2 p.p.m. max 0.2 p.p.m. max 0.2 p.p.m. max
Peroxide Value: 0.2 max 0.2 max 0.8 max
Coliforms: Absent in 1g Absent in 1g Absent in 1g
Taste: Clean, Bland
Odours: No pronounced, unclean or objectionable odours.
Neutralizing: Absent Absent Absent
substances

PACKAGING
New steel drums (nitrogen flushed) of 200 or 210 kg net.
Export cartons with poly-liner of 25kgs net.

STORAGE & SHELF-LIFE
In drums/tins: for long term storage ( 24 months)
In cartons: K