With our comprehensive testing services, you can ensure that your anhydrous milk fat meets FSSAI safety and quality standards. We analyze key parameters, including fat content, SNF, additives, microbial load, adulterants, and contaminants, to ensure compliance and consumer safety.
Anhydrous Milk Fat (AMF) and Anhydrous Butter Oil are highly purified dairy fat products obtained by removing almost all water and non-fat solids from butter, cream, or milk fat. These products contain not less than 99.8% milk fat and not more than 0.1% moisture. They are bland in taste, pale yellow in color, and free from preservatives and emulsifiers. Due to their high purity, long shelf life, and high smoke point, they are used in reconstituted dairy products, bakery and confectionery, infant formulas, and international dairy trade.
To verify compositional compliance
Milk fat ≥ 99.8%
Moisture ≤ 0.1%
No added preservatives, colors, or non-dairy ingredients
To ensure microbiological safety
Absence of pathogenic organisms like E. coli, Salmonella, and Listeria monocytogenes
To test for chemical contaminants
Pesticide residues, antibiotic residues, heavy metals (lead, mercury, arsenic), and aflatoxins
To evaluate physicochemical parameters
Butyro-refractometer (BR) reading
Reichert-Meissl (RM) and Polenske values
Peroxide value (for oxidative rancidity)
Free fatty acid content (to assess degradation)
To check labeling and product claims
Confirmation of “pure milk fat” claim, nutritional values, and absence of non-dairy components
To perform shelf-life and packaging evaluation
Stability under heat, light, and storage conditions
Evaluation of packaging integrity for export and long-term storage
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