In this concentrator the product is separated into a light phase with 99.5 % fat and a heavy phase, with a substantial amount of fat, which is returned to the process via balance tank (3).Īs the homogenizer operates at a slightly higher capacity than the final concentrator, the surplus product not caught by the concentrator is recirculated to the buffer tank (6). The skimmed buttermilk goes back to the plate heat exchanger (2) for heat recovery and then to a storage tank.Īfter intermediate storage in tank (6), the cream concentrate is fed to a homogenizer (7) for phase inversion (disruption of the fat globules to release the fat), after which it is passed through the final concentrator (9). The “light” phase is collected in a buffer tank (6) to await further processing while the “heavy“ phase, typically called buttermilk, can be passed through a separator (5) for recovery of fat which will then be mixed with incoming cream (3). The temperature at pre-concentration and downstream to the plate heat exchanger (11) is maintained at approx. Pasteurized or non-pasteurized cream of 35 – 40 % fat content enters the AMF plant via the balance tank (1) and is routed via the plate heat exchanger (2) for temperature adjustment or pasteurization to the centrifuge (4) for pre-concentration of the fat to about 75 %. Manufacture of AMF from creamĪ production line for manufacture of AMF from cream is outlined in Figure 13.2.

These operations are discussed below under AMF Refining.īlock chart showing principle of AMF production. If, for any reason, the respective qualities of cream and butter should be considered not good enough, there are some means of improving quality by polishing (washing) the oil or even neutralizing it, before the final evaporation step is passed. The quality of the AMF is a result of the quality of the raw material and there should therefore be no difference whatever method is chosen. The block chart in Figure 13.1 visualizes the two methods. Production of AMF principally takes place according to two methods continuous flow direct from cream (milk), and from reworked butter. Production of AMF Principles of production One field of application where the use of AMF will increase is in “blends” of different fat contents and with mixtures of butter and vegetable oils, to make products with different functional properties.Ĭustomised fat products for various applications can be obtained by fractionation of AMF. Thus, AMF is used for recombination of various dairy products, but it is also used in the chocolate and ice cream manufacturing industries.ĭemand for butter is decreasing, partly due to the increased use of AMF. AMF is liquid at temperatures above 36☌ and solid below 16 – 17☌.ĪMF is convenient to use in liquid form because it is easy to mix with, and meter into other products. If it is stored for a longer period of time, say up to 10 – 12 months, a storage temperature of at least –25☌ is mandatory.ĪMF is typically packed in 200-litre drums nitrogen (N2) headspace, and can be stored for several months at +4☌. AMF characteristicsīutter has been the traditional form of storage for milk fat, but in some cases AMF is more preferable, because it requires less storage space.īutter is regarded as a fresh product, although it can usually be stored at +4☌ for up to six weeks. In this chapter, the expression “AMF” will be used for all products described in the Codex standard. Raw material and processing specifications are the same as for anhydrous butteroil.

Butteroil must contain 99.3 % milkfat.

Use of alkali to neutralize free fatty acids is permitted.

Anhydrous butteroil must contain at least 99.8 % milk fat, but can be made from cream or butter of different ages.

Anhydrous milk fat must contain at least 99.8 % milk fat and be made from fresh cream or butter.Ghee is a product exclusively obtained from milk, cream or butter, by means of processes which result in almost total removal of water and non‑fat solids, with an especially developed flavour and physical structure. Ghee, a milk fat product with more protein and a more pronounced flavour than AMF, has been known in India and Arab countries for centuries.ĭefined by Codex Alimentarius standard CODEX STAN 280-1973, Anhydrous milkfat, milkfat, anhydrous butteroil and butteroil are fatty products derived exclusively from milk and/or products obtained from milk by means of processes which result in almost total removal of water and non‑fat solids. Although they are modern industrial products, they have ancient traditional roots in some cultures. Anhydrous milk fat and butteroil are products consisting of more or less pure milk fat.

Eximo milk