1. Overview
Anhydrous Milk Fat (AMF), also locally known as Ghee, is a highly purified milk fat derived from cow or buffalo milk. AMF is a fat-rich dairy ingredient widely used in India, the Middle East, and global food markets for its long shelf life, rich flavor, and high heat stability.
With over 99.8% pure milk fat and nearly zero moisture (≤0.1%), AMF is naturally lactose-free and ideal for various industrial food processing applications. It is a versatile product promoted by leading food processing consultants, dairy engineering firms, and food manufacturing consultants.
Readin
Various fatty products derived exclusively from milk by the means of some manufacturing processes are, Anhydrous Milk Fat, Milk fat, and Anhydrous Butteroil
2. Various applications/uses of AMF (Anhydrous Milk Fat)
AMF is extensively used in a variety of food processing and manufacturing sectors, particularly for its flavor, texture, and stability. Applications include:
- Baked goods (breads, pastries, butter cookies, pound cakes)
- Confectionery (chocolate, pralines, caramels, toffee)
- Dairy-based products (ice cream, buttercream, cream fillings)
- Ready-to-eat meals, soups, and sauces
- Recombination with milk, yogurt, cheese, and cream
- Cooking, roasting, and frying mediums
3. AMF Characteristics
- Composition: 99.8% fat, ≤0.1% water
- Melting Point: 30°C to 34°C
- Storage: Packed in 200-liter drums with nitrogen headspace, stored at +4°C
- Form: Liquid above 36°C, solid below 16–17°C
- Flavor: Rich, buttery, full-bodied
Compared to regular butter, AMF requires less storage space and is easier to blend with other food components, making it a preferred choice for industrial-scale production.
4. Manufacturing process of Anhydrous Milk Fat
Food consultancy services emphasize efficient AMF production, starting from raw milk cream to a refined end product.
1. Cream Separation
- Whole cow milk is pasteurized and separated into cream (35–40% fat).
2. Pre-Concentration
- Cream is preheated to ~60°C in a heat exchanger.
- The light phase (fat) is stored; the heavy phase (buttermilk) is processed further.
3. Fat Recovery
- Buttermilk passes through a separator to recover residual fat.
- Skimmed buttermilk is recycled for energy recovery.
4. Homogenization & Final Concentration
- Cream undergoes phase inversion to release fat globules.
- A final concentrator separates 99.5% fat from the heavy phase (which recycles to the balance tank).
5. Vacuum Drying
- The final fat-rich oil is heated to 95–98°C and passed through a vacuum chamber to achieve ≤0.1% moisture.
6. Cooling
- The AMF is cooled to 36–40°C and prepared for refining or storage.
4. AMF Refining
To improve the quality and marketability of AMF, the product undergoes the following refining processes, often advised by food industry consultants:
1. AMF Polishing
Water (20–30%) is added at the same temperature as the oil to wash and separate impurities, producing a clear and glossy AMF.
2. AMF Neutralization
To reduce free fatty acid content, an 8–10% NaOH solution is mixed with the AMF. Proper emulsification ensures effective separation of the aqueous phase.
3. AMF Decholesterolation
Beta-cyclodextrin (BCD) is added to bind cholesterol and remove it via centrifugation, creating a healthier AMF product for modern health-conscious consumers.
5. Conclusion
Anhydrous Milk Fat (AMF) is a high-purity, lactose-free dairy ingredient with extensive applications in the food processing, confectionery, and dairy industries. Its long shelf life, high smoke point, and superior blending properties make it a preferred substitute for butter in industrial manufacturing.
The comprehensive production process—from raw milk cream separation to polishing, neutralization, and decholesterolation—ensures high-quality output meeting international food safety and quality standards.
As global demand for healthy, functional ingredients grows, investing in AMF production capabilities presents a lucrative opportunity for food consultants, engineering firms, and project developers in the dairy and functional food sectors.
6. Reference
- Uelzena Ingredients – Anhydrous Milk Fat
- TetraPak Dairy Processing Handbook – AMF & Butteroil
Back 
PMG stands for Projects Management Group. We provide state-of-the-art Engineering Services to build world-class food processing factories. 
Engineering is the difference between Chaos and Excellence. If you are going to do it, do it right. 
Explore the diverse range of Products in the Food Processing Industry. 
Explore the technologies at the heart of the the Food Processing Industry. 
