Anhydrous Milk Fat

Anhydrous Milk Fat (AMF) is a product derived from dairy foods and eggs, specifically from milk. It is a concentrated form of milk fat that has had all the moisture removed. The term "anhydrous" means without water.

AMF is commonly used in the food industry for various purposes. It is often used as an ingredient in the production of chocolates, confectionery, bakery products, ice cream, and other dairy-based products. It provides a rich and creamy texture, enhances flavor, and improves the mouthfeel of the final product.

In the subsistence supply group, AMF can be used as a source of fat and calories in food rations for military personnel, disaster relief efforts, or other situations where a stable and long-lasting food supply is needed. It can be stored for an extended period without refrigeration, making it a convenient option for emergency food supplies.

AMF is typically produced by separating the milk fat from the other components of milk, such as water and proteins. The fat is then processed to remove any remaining moisture, resulting in a pure and concentrated form of milk fat.

Overall, Anhydrous Milk Fat is a versatile ingredient that adds richness and flavor to various food products and can be a valuable component of subsistence supplies.