Description

Anhydrous Milk Fat results from the removal of the moisture and solids-non-fat from pasteurized cream.
Characteristic Typical Analysis
Moisture 0.*0% max
Milkfat *9.8% max
Peroxide Value* 0.*0 MEQ max
Free Fatty Acids 0.3% max
Coliform Less than *0/g
E. Coli Negative
Yeast and Mold Less than *0/g
Standard Plate Count *0,**0/g max
Color Uniform Light Golden
Flavor Bland, uncultured, unsalted, free
Body    from foreign or rancid flavors
Texture Product is solid at *0°F or less,
Smooth and waxy completely melted at **5°F

Peroxide value will increase if the product is stored at temperatures of *0°F or higher or if exposed to light.

Available: Available in various sizes of totes.