Tag: Anhydrous milk fat

Comprising a minimum of 99.3% milk fat, anhydrous milk fat, or butter oil, is more concentrated than regular butter and boasts an extended shelf life. This pure, moisture-free dairy product has a rich history and a surprisingly wide array of applications that answer the question: what do you use butter oil for today?

Scientific analysis has identified over 400 different fatty acids within milk fat, making it one of the most complex natural fats available. While known by many names, the most common other name for milk fat is butterfat, the component responsible for the rich flavor and smooth texture in dairy products.

According to a 2015 study, butter oil contains minimal lactose, with lab results showing levels hundreds of times lower than regular butter. This minimal presence is the key to understanding the definitive answer to the question: does butter oil contain lactose?

A 2015 study published in the National Institutes of Health found that butter oil and ghee contained consistently minimal levels of lactose and galactose. This is crucial information for anyone with a dairy sensitivity, especially given the confusion around how much lactose is in butter oil.

Anhydrous milk fat (AMF), also known as butter oil, has been utilized by various cultures for millennia due to its excellent shelf stability and versatility. The oil from milk is produced by removing the water and non-fat milk solids from butter or cream, resulting in a highly concentrated and long-lasting dairy fat product.

While most dairy products, including butter, are a combination of fat, water, and milk solids, there are specific derivatives processed to achieve an exceptionally high purity level. The ultimate form of this is anhydrous milk fat (AMF), a concentrated product containing virtually 100% milk fat.