210 Chapter 9
Table 9.3. Essential composition, contaminants, and quality factors of milk fat products.
Anhydrous milk fat/
anhydrous butter oilMilk fat Butter oil Ghee% Minimum milk fat 99.8 99.6 99.6 99.6
% Maximum water 0.1 — — —
Copper maximum (mg/kg) 0.05 0.05 0.05 0.05
Iron maximum (mg/kg) 0.2 0.2 0.2 0.2
Maximum free fatty acids
(% m/m as oleic acid) (V)0.3 0.4 0.4 0.4
Maximum peroxide value
(meq O 2 /kg fat) (V)0.3 0.6 0.6 0.6
Taste and odor (V) Acceptable for market requirements after heating a sample to 40 ° C to 45 ° C
Texture (V) Smooth and fi ne granules to liquid, depending on temperatureV, voluntary. Codex Standard 280 – 1973, revision 1999, amendment 2006
higher temperatures and yet continues to
spread easily at refrigerator temperatures.
More recently there has been considerable
research into structured lipids to allow pro-
duction of tailor - made fats with desired nutri-
tional, chemical, and physical properties
(Osborn and Akoh 2002 ). Generally, struc-
tured lipids are triacylglycerols that have
been modifi ed to incorporate new fatty acids
or to change the position (distribution) of
existing fatty acids along the glycerol back-
bone by chemically or enzymatically cata-
lyzed reactions or genetic engineering.
Inclusion of structured lipids in mixed - fat
spreads is a novel approach to achieve prod-
ucts with good spreading properties and a
relatively high content of milk fat or butter,
but a low trans fatty acid content.
Concentrated Forms of Butter
Codex Alimentarius (Codex Stan 280 – 1973,
revised 1999, amended 2006) describes the
composition and quality standards for con-
centrated milk fat products: anhydrous milk
fat (AMF), milk fat, anhydrous butter oil,
butter oil, and ghee. These products are
defi ned as 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. Ghee is further defi ned as having an
especially developed fl avor and physical
structure. The composition of these milk fat
products is shown in Table 9.3.
Concentrated milk fat products are pri-
marily used in recombined dairy products,
confectionery, and bakery products. As ingre-
dients they are less bulky than butter, have a
long shelf - life, have a desirable milk fat
fl avor, and may be fractionated, blended, or
similarly modifi ed to enhance particular
desirable characteristics and ensure consis-
tency of properties. With the exception of
ghee, the concentrated forms of milk fat are
processed in a very similar fashion to produce
light - colored, mild - fl avored products of
almost identical composition and with a wide
range of possible product applications. Ghee,
on the other hand, despite being almost iden-
tical in chemical composition to the other
concentrated milk fat products, is subjected
to heat treatments designed to induce marked
changes to color, texture, and fl avor, and is
usually considered as a separate product with
more traditional indigenous applications.
Hence, AMF manufacture, as typical of the
other concentrated milk fat products, is com-
pared to the manufacture of ghee in this
chapter.Manufacture of Anhydrous Milk Fat
Anhydrous milk fat (AMF) may be manufac-
tured from fresh cream or from butter (sweet
cream, lactic, salted/unsalted) (Figure 9.7 ).
The method of manufacture of AMF depends
on the composition and structure of the
source material. Regardless of the source,
however, it is important that no chemical or