Ghee vs. Anhydrous Milk Fat (AMF): Key Differences and Industrial Applications

Ghee and Anhydrous Milk Fat (AMF), also known as Butter Oil, are both concentrated dairy fat products; however, they differ in their production processes, sensory characteristics, and industrial applications.

Ghee is traditionally produced through a high-temperature clarification process, during which a portion of the milk solids remains in the product, contributing to its distinctive cooked, buttery aroma and characteristic flavor.

In contrast, Anhydrous Milk Fat (AMF) is manufactured from cream or butter through a controlled separation and concentration process, typically involving centrifugal separators. This process produces a highly concentrated milk fat with a clean, mild flavor profile.

Key Differences in Sensory Characteristics

The most noticeable distinction between Ghee and AMF lies in their flavor, aroma, and physical structure.

• Ghee: Characterized by a pronounced cooked-butter aroma and flavor, with a grainy or crystalline texture depending on its processing and storage conditions.
• AMF (Butter Oil): Typically features a neutral to mild dairy flavor and a smooth, homogeneous fat structure without the characteristic graininess associated with Ghee.

AMF: Storage, Handling and Physical Properties

Anhydrous Milk Fat is commonly supplied in 200-litre drums with a nitrogen-protected headspace to help preserve product quality and oxidative stability. Under appropriate storage conditions, it can be stored for several months at approximately +4°C.

Its physical state is temperature-dependent:

• Above approximately 36°C, AMF becomes liquid.
• Below approximately 16–17°C, it becomes solid.