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ANHYDROUS MILK FAT

Product description

Anhydrous Milk Fat is pure milk fat, produced by separation and inversion of fresh cream.

Typical composition Typical value
Fat 99.9 %
Moisture <0.1%
Free Fatty Acid <0.30%
Peroxide Value <0.30%

Physical
Foreign Matter Absent/50g
Colour White to light yellow or yellow

Microbiological
Aerobic Plate Count 5,000 cfu/g max
Coliforms 10 cfu/g max
E. coli Negative/g
Staph. coag. pos Negative/g
Yeast & Moulds 50 cfu/g max
Listeria Negative/100g
Salmonella Negative/750g

Storage and Shelf life
Temperature - 18°C
Shelf life 12 months

Quality and Assurance:

The product is manufactured in accordance with International Standards and guidelines. Each package is marked to enable trace back.

Disclaimer

Global Dairy Network (GDN) and affiliates, agents, suppliers and distributors make no representations or warranties of any kind as to the accuracy, adequacy, or completeness of any information and/or opinions contained in this document or that they are suitable for your intended use. The information and/or opinions contained in this document may be changed at any time without notice. Nothing contained in this document should be construed as permission to infringe any intellectual property right or as a warranty of non-infringement of any intellectual property right. Please note that some products and applications may not be available and/or admissible.

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