Description
Anhydrous Milk Fat results from the removal of the
moisture and solids-non-fat from pasteurized cream.
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
from foreign or rancid flavors
Body
Product is solid at 70°F or less,
completely melted at 105°F
Texture
Smooth and waxy
* Peroxide value will increase if the product is stored at
temperatures of 60°F or higher or if exposed to light.
Packaging
Available in various sizes of totes.
