Butter is a dairy product made by churning fresh or fermented cream or milk and about a third of the world’s milk production is devoted to making butter. It has a high content of butterfat, or milk fat (at least 80 percent) and a rich creamy taste. Talk to us about our Butter’s, Anhydrous Milk Fat and Portion Control Butter options.
Butter is a natural product that has been made for centuries. The process of manufacturing butter involves churning cream or milk to separate the fat from the liquid. This is done by heating the milk to a temperature of around 40°C and then allowing it to cool. As the milk cools, the cream rises to the top, and it is then skimmed off. The cream is then churned, which is the process of agitating the cream until it breaks down into butter and buttermilk.
Anhydrous Milk Fat (AMF) is a dairy product that is derived from milk or cream. It is essentially butter without the moisture content, which makes it a highly concentrated form of butterfat. AMF has a high melting point and a long shelf life, which makes it ideal for use in the food industry.
AMF is produced by removing the water and non-fat solids from butter. This is achieved through a process called centrifugation, which involves spinning the butter at high speeds to separate the different components. The resulting product is a pure, golden fat that is rich in flavor and aroma.
