Cow milk butter ghee,Russian Federation price supplier

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 Butteroil: 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.  Butteroil: Must contain at least 99.3 percent milk fat; raw material and processing specifications are the same as for Anhydrous Butteroil.

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

APPLICATIONS
• Chocolate, bakery and confectionary products
• Ice cream, beverages, desserts, soups and sauces
• Recombination with Skimmed milk powder

PHYSICAL ASPECTS
Appearance: yellow
Flavour & Odour: clean and characteristic