Anhydrous Milk Fat Regular Grade

GDT Specification

#Dairy Fats | #Anhydrous Milk Fat

Anhydrous Milk Fat (Regular Grade) gives a natural dairy flavour and creaminess to finished products and is the perfect high quality fat ingredient. AMF (regular grade) is pure Milk Fat, derived exclusively from milk and/or product obtained from milk (may include mixtures of cream, butter or whey cream). It has excellent natural keeping qualities and is virtually free of moisture and contains no additives, preservatives, flavours, foreign fats or other impurities.

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Quality flavour

Imparts good dairy flavour to product

99.9% pure milk fat

Derived exclusively from milk and/or product obtained from milk

Full of natural goodness

It contains no additives

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This ingredient has the following features:

  • 99.9% pure milk fat derived exclusively from milk and/or product obtained from milk
  • Imparts good dairy flavour to product
  • Anhydrous Milk fat - (regular grade) is full of natural goodness – it contains no additives
  • Is produced in a sophisticated processing plant to ensure product consistency

This ingredient can be used in the following applications:

  • Frying, grilling, roasting
  • Sauces
  • Recombined dairy products
  • Ice cream
  • Processed cheese
  • Confectionery
  • Bakery applications

The goodness and taste of pasture-fed New Zealand milk

Made with fresh New Zealand milk – and nothing else – our AMF is the natural way to add a rich dairy flavour to your product. It’s also perfect for frying, grilling, roasting and sauce-making. With the moisture removed, it’s 99.9% pure milk fat with great natural keeping qualities.

Total versatility

AMF can be used in so many ways: recombined dairy products, ice cream, confectionery, bakery, processed cheese – you name it, AMF can add a rich dairy flavour to it.

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Anhydrous Milk Fat may be transported and stored without refrigeration. However, the storage life will depend on the storage temperature. To maintain quality, it is recommended the product is stored in a cool dry area away from direct sunlight. Provided the seal is unbroken and the above storage conditions are followed, the Milk Fat will be suitable as a dairy ingredient at least 12 months from the date of manufacture.

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