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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.

Ingredient Name: Milk Fat, Anhydrous

Features: Enhanced Shelf Life, Heat Stability, High Quality

Technical Data Sheet
Enhanced TDS

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Features & Benefits

Properties

Microbiological Values
ValueUnitsTest Method / Conditions
Standard Plate Countmax. 1,000cfu/g-
Coliformmax. 10cfu/g-
Yeastmax. 20cfu/g-
Moldmax. 20cfu/g-
SalmonellaNegative/250 g-
Typical Analysis
ValueUnitsTest Method / Conditions
Total Fatmin. 99. 79%-
Moisture Contentmax. 0.1%-
Free Fatty Acid (as Oleic)max. 0.3%-

Packaging & Availability