Anhydrous Milk Fat

Anhydrous milk fat (AMF) is a highly refined dairy fat with neartotal removal of water and nonfat solids, obtained from cream or butter. It is traded as a bulk commodity for further processing in food manufacturing, especially confectionery, icecream and butter blends.

Prices, specifications and international trade for anhydrous milk fat under HS 040590.

Anhydrous Milk Fat Price

$5,815USD/t

Published reference · Jul 1, 2026

Anhydrous Milk Fat Historical Unit Values

Anhydrous milk fat is quoted in USD/t at NZL. Historical customs values may differ from the headline reference.

Explore anhydrous milk fat prices

Anhydrous Milk Fat Exports and Imports

Loading trade map…

New Zealand led reported anhydrous milk fat exports in 2025, at $1.3B.

Compare anhydrous milk fat exporting countries

Anhydrous Milk Fat Facts and HS Code

Anhydrous milk fat belongs to dairy within protein and dairy. Its customs classification covers HS 040590.

Anhydrous Milk Fat HS Code

Also known asAMF, anhydrous butteroil, butteroil
Product typeIntermediate
FormRefined
Position in the chainProcessed
CategoryDairy — Protein and dairy
HS codes040590
Quoted inUSD/t
Reference locationNZL

Production & Handling

Processing steps for anhydrous milk fat include Milk collection, Cream separation, Butter churning.

Production and Storage

PerishabilityLow
Temperature regimeChilled
Production methodsFarmed
Processing steps
  1. Milk collection
  2. Cream separation
  3. Butter churning
  4. Fat extraction
  5. Water and nonfat removal (evaporation)

Uses & Risks

Anhydrous milk fat is used in Confectionery, Icecream manufacturing, and Butter blends.

End Uses

  • Confectionery

    Used as a fat component in chocolate and candy formulations.

  • Icecream manufacturing

    Provides smooth texture and stability in frozen desserts.

  • Butter blends

    Mixed with butter or vegetable oils to achieve target functional properties.

  • Dairy product recombination

    Reconstitutes milk fat in various processed dairy products.

Uses and Related Commodities

Downstream industriesConfectionery, Icecream, Dairy ingredient manufacturing, Food processing

Sourcing risks

RiskMitigation
Microbial contamination
Food safetyMedium

Excess bacteria, yeast, or mold can arise if hygiene controls are insufficient during processing or storage.

Perform routine microbiological testing and adhere to Codex microbial limits.
Oxidative rancidity
Food safetyMedium

High peroxide values indicate oxidation, which can develop during storage if exposed to oxygen or heat.

Store under nitrogen, keep at low temperature, and limit exposure to air.
Heavy metal residues
Food safetyLow

Elevated copper or iron levels may occur from processing equipment or raw material contamination.

Test batches for metal limits and use equipment that meets Codex specifications.