How Is Anhydrous Milk Fat Made?

Anhydrous milk fat, also known as concentrated butter, is produced through a process of separating and concentrating the fat from milk.

The Process of Making Anhydrous Milk Fat

The creation of anhydrous milk fat involves several key steps:

Starting Material: The process begins with pasteurized fresh cream or butter derived entirely from cow's milk.
Separation: Water and non-fat dry matter (comprising milk proteins, lactose, and minerals) are removed from the cream or butter. This is achieved through centrifugation, a process that uses centrifugal force to separate substances based on their density.
Heating: After the separation, the remaining milk fat is heated. This step helps to further refine the product and potentially remove any remaining moisture.
Result: The final product is anhydrous milk fat – a concentrated form of milk fat with the water and non-fat solids removed. It is essentially pure milk fat.

High Fat Content: Anhydrous milk fat boasts a very high concentration of milk fat, typically over 99%.
Water-Free: As the name implies, it is essentially free of water.
Versatile Ingredient: Its high fat content and pure nature make it a versatile ingredient in various food applications.