What is the name of the oil from milk?

November 24, 2025 •

4 min read

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.

Quick Summary

The fatty component of milk has multiple names depending on its processing, including anhydrous milk fat, butter oil, and ghee. These products are essentially pure milkfat, with variations based on the method of preparation and resulting flavor profile. The removal of water and milk solids creates a shelf-stable dairy oil suitable for a wide range of culinary applications.

Key Points

Multiple Names: The oil from milk is scientifically called anhydrous milk fat (AMF) or butter oil, while a caramelized version is known as ghee.
Clarification Process: All forms are produced by removing water and non-fat milk solids from butter or cream.
Flavor Profile: AMF is neutral-flavored, whereas ghee has a rich, nutty flavor from the browning of milk solids during production.
High Smoke Point: Ghee is particularly known for its high smoke point, making it ideal for high-heat cooking like frying.
Lactose and Casein-Free: The clarification process removes almost all lactose and casein, making ghee and butter oil suitable for many with dairy sensitivities.
Long Shelf Life: Due to the low moisture content, these fats are shelf-stable for extended periods without refrigeration.

Understanding the different names for milk fat

When asking, "what is the name of the oil from milk?", the answer is not a single term but depends on the level of processing and specific characteristics. The most accurate scientific term is anhydrous milk fat (AMF), but it is also widely known as butter oil. In many parts of the world, especially South Asia and the Middle East, a very similar product is known as ghee. All these products represent the almost pure fatty component of milk, which is derived by separating the fat from the water and milk solids.

The production process: From milk to oil

The journey from raw milk to a shelf-stable oil involves several steps. Milk is first separated to produce cream, which is then churned into butter. To create butter oil or anhydrous milk fat, the butter is gently heated. This process causes the water to evaporate and the milk solids (like proteins and lactose) to separate and settle. For ghee, the heating process is continued until the milk solids start to brown, which imparts a distinctive nutty, caramelized flavor. Finally, the clear, golden butterfat is strained off to remove the browned solids.

Properties and uses of milk oil varieties

Each variation of milk fat offers unique properties. Anhydrous milk fat is known for its neutral, bland flavor and is highly valued in industrial food manufacturing for applications like recombined milk, bakery goods, and ice cream. Ghee, with its richer, nuttier flavor, is prized in cooking for its high smoke point and ability to withstand high-heat applications like frying and sautéing without burning. Clarified butter, often used in French cooking, is made similarly but without browning the milk solids, resulting in a cleaner, sweeter flavor than ghee.

A comparison of milk fat products


Feature	Anhydrous Milk Fat (AMF)	Butter Oil	Ghee
Processing	Removal of almost all water and non-fat solids, typically via centrifugation.	Obtained by melting butter and removing water and milk solids.	Produced by simmering butter until milk solids brown, then straining.
Flavor Profile	Bland and neutral.	Bland, though specific temperatures can impact flavor.	Rich, nutty, and caramelized.
Smoke Point	High, suitable for industrial use.	High.	Very high, up to 465°F (240°C).
Shelf Stability	Excellent, months at ambient temperature.	Extended shelf life due to low moisture.	Shelf-stable for months due to removal of water.
Lactose/Casein Content	Nearly free of both.	Nearly free of both.	Removed during clarification, making it suitable for dairy-sensitive individuals.

The culinary and commercial roles of milk oil

The applications for milk oil extend beyond home cooking. In commercial settings, anhydrous milk fat is a crucial ingredient for reconstituting dairy products where liquid milk is not readily available or economically viable. The extended shelf life of AMF and butter oil makes them ideal for storage and export, especially in warm climates. In home kitchens, ghee has become popular for its unique flavor and health-related properties, particularly within the Ayurvedic tradition. It is used in everything from stir-fries to baking to making traditional Indian sweets. The variety of uses highlights the versatility and rich heritage of this core dairy product.

Key factors influencing milk fat composition

The composition of milk fat itself can vary depending on several factors, primarily the diet of the dairy animal. For instance, cow's milk from grass-fed cows tends to have more beta-carotene, giving the resulting butterfat a more yellow hue. Different animal milks, such as those from cows, buffalo, or goats, also produce milkfat with slightly different fatty acid profiles. This means that the resulting oils, whether AMF or ghee, will have subtle variations in their properties and flavor. Factors like the heat treatment used during production also contribute to the final flavor profile, as seen with ghee's characteristic nutty taste from browning the milk solids.

Conclusion

In conclusion, the 'oil from milk' is not one product but a family of related dairy fats known by several names, with anhydrous milk fat (AMF), butter oil, and ghee being the most common. The key differences lie in their processing methods and the resulting flavor profiles. While AMF and butter oil are generally neutral-tasting and preferred for industrial use, ghee is deliberately cooked longer to achieve a richer, nuttier flavor favored in culinary applications. The removal of water and milk solids makes all these products exceptionally stable and versatile. Understanding these distinctions allows for better appreciation and use of these valuable dairy ingredients in both commercial and home kitchens.

The authority on milk fat products

For those interested in the official definitions and standards of identity for milk fat products, the American Dairy Products Institute is an excellent and authoritative source.

Frequently Asked Questions

No, while both are highly concentrated milk fats, they are not exactly the same. The main difference is that ghee is cooked longer during the clarification process, allowing the milk solids to brown and create a nutty, caramelized flavor. Butter oil generally has a blander flavor.

Anhydrous milk fat, or AMF, is a fatty product derived exclusively from milk, cream, or butter with almost all of its water and non-fat solids removed. It is typically a bland, neutral-tasting fat used widely in industrial food production, including for recombined milk and ice cream.

The clarification process of making ghee removes almost all of the lactose and casein from the butter. This makes it more tolerable for many people with dairy sensitivities, though those with severe allergies should exercise caution.

Butter oil is commonly used in industrial applications such as the production of recombined dairy products, bakery goods, and confectioneries. Its long shelf life also makes it suitable for use in warm climates and for export.

Ghee has a longer shelf life because the clarification process removes the water and milk solids that can cause spoilage. With moisture and proteins gone, the fat is much more stable and resistant to microbial growth.

Clarified butter is a pure milk fat product made by melting butter to evaporate the water and skimming off the milk solids. Unlike ghee, the milk solids are not browned, resulting in a cleaner, sweeter flavor.

Yes, the type of milk used can affect the final oil. For instance, the milk from grass-fed cows will produce butterfat with a more yellowish color due to higher beta-carotene content. Milk from other animals, like buffalo or goats, can also have different fatty acid profiles.