Anhydrous milk fat

Anhydrous milk fat suppliers and sourcing guide

Anhydrous milk fat (AMF) is nearly pure milk fat made from cream or butter by melting, separating off the water and milk solids, and vacuum drying. Commercial AMF is typically at least 99.8% fat, with butteroil a slightly lower-fat grade. It is shipped in drums or totes, often under nitrogen. Brands buy it for chocolate, bakery, ice cream, recombined dairy products and infant and nutrition formulas; fractions with different melting points are also sold.

See suppliers What to ask for on the COA

Category: Oils and fats
Also known as: AMF · Butteroil · Anhydrous butterfat · Milk fat
Facts checked: November 2026

Forms and grades of anhydrous milk fat

Suppliers sell different products under the same name. Specify the one you need.

AMF
Anhydrous milk fat at the highest fat content, usually packed under nitrogen.
Butteroil
Milk fat at a slightly lower minimum fat content, used where AMF specs are not needed.
Fractionated milk fat
Hard or soft fractions separated by melting point for bakery and chocolate.
Organic or grass-fed
AMF from organic or grass-fed milk, with the certificate tied to the lot.
Ghee
Clarified butter made by heating, with a cooked flavor, sold for foods that call for it.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Milk fat and moisture: Milk fat content and moisture by Karl Fischer, which define the grade.
Free fatty acids: Free fatty acids as oleic acid by titration; high values point to lipolysis in the cream or butter.
Peroxide value: Peroxide value, which should stay very low in nitrogen-packed fresh AMF.
Copper and iron: Copper and iron by ICP, since traces speed up oxidation and off-flavors.
Fatty acid and sterol profile: Butyric acid and sterols by GC, which confirm milk fat identity and detect foreign fats.
Microbiology: Coliforms, yeast and mold, and pathogens against the dairy specification.

Storage, lots and expiry

Storage and shelf life

Store sealed in its original container, chilled or cool and away from light, ideally under nitrogen; AMF picks up odors and oxidizes once exposed to air. Shelf life is set by the supplier specification, with peroxide value and free fatty acids retested on aged stock.

Lots and expiry dates

Record the grade, fat content and pack date for each lot, and use opened drums promptly. Flavor and color vary seasonally with the cows' feed, so check new lots for flavor-sensitive products.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

21 CFR 101.4(b)(9) allows butteroil and anhydrous butterfat to be declared in ingredient lists as "butterfat".
Source: ecfr.gov (opens in a new tab)
21 CFR 133.124 lists anhydrous milkfat among the optional dairy ingredients of cold-pack cheese food.
Source: ecfr.gov (opens in a new tab)
GRN 898, for anhydrous milk fat as a fat source in cow milk-based infant formula notified by Hogan Lovells US LLP, closed with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Anhydrous milk fat suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking anhydrous milk fat suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of anhydrous milk fat can brands buy?

Common forms include aMF, butteroil, fractionated milk fat, organic or grass-fed and ghee. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for anhydrous milk fat include?

Expect milk fat and moisture, free fatty acids, peroxide value, copper and iron, fatty acid and sterol profile and microbiology, each with its method, specification and result for that lot.

How should anhydrous milk fat be stored?

What is the regulatory status of anhydrous milk fat?

21 CFR 101.4(b)(9) allows butteroil and anhydrous butterfat to be declared in ingredient lists as "butterfat". 21 CFR 133.124 lists anhydrous milkfat among the optional dairy ingredients of cold-pack cheese food. GRN 898, for anhydrous milk fat as a fat source in cow milk-based infant formula notified by Hogan Lovells US LLP, closed with FDA having no questions.

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