Anhydrous Milk Fat results from the removal of the moisture and solids-non-fat from pasteurized cream.
Characteristic Typical Analysis
Moisture 0.20% max
Milkfat 99.8% max
Peroxide Value* 0.20 MEQ max
Free Fatty Acids 0.3% max
Coliform Less than 10/g
E. Coli Negative
Yeast and Mold Less than 20/g
Standard Plate Count 10,000/g max
Color Uniform Light Golden
Flavor Bland, uncultured, unsalted, free
Body from foreign or rancid flavors
Texture Product is solid at 70Â°F or less,
Smooth and waxy completely melted at 105Â°F
Peroxide value will increase if the product is stored at temperatures of 60Â°F or higher or if exposed to light.
Available: Available in various sizes of totes.
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