It appears almost a miracle if we follow the transformation of raw milk, as an extremely complex multifunctional elixir of life, right through to the extremely pure oil phase with a brilliant golden yellow colour. Butter oil is obtained by removing the water and fat-free dry matter virtually completely from the cream which is obtained during the separation of raw milk. Butter oil is completely liquid at 42 0C and has a yellowish colour. It does not require any special cooling treatment, and has a particularly long shelf life. It is also lactose-free.
In world trade, the different quality stages are classified in accordance with the guidelines of the Alimentarius code for butter oil products. Four groups are distinguished, depending on product quality and composition. For instance, only qualities with a fat content of at least 99.8 percent, a maximum water content of 0.1 percent and a free fatty acid content of max. 0.3 percent may be described as AMF (Anhydrous Milk Fat). AMF is made only from top quality fresh raw material.
This water-free butter oil is used in various applications world-wide, including the baking product and confectionery industry, in the production of chocolate, ice cream industry and for milk recombination.
Ghee, which is also known as clarified butter, is one of the most important fats in many regions, including applications in the Indian, Pakistani and African cuisines. It is made by heating unsalted butter in vats in which the water is evaporated and the protein is precipitated. The aromatic substances which occur as a result of the Maillard reaction give the Ghee a slightly nutty taste. In traditional Indian medicine, Ghee is considered to promote health and prevent inflammation.
High quality butter milk is also a by-product of the butter oil process. ..