U.S. Dairy Products > Butter & Milkfat

Functional Properties

U.S. butter and milkfat are prized for their contributions in making food more flavorful and palatable. Whether for home cooking, foodservice or a wide range of industrial uses, don't miss the opportunity to make U.S. dairy fats a part of your food applications.

Anhydrous Milkfat & Butteroil

Anhydrous milkfat (AMF) and butteroil provide the desired flavor of dairy to products while avoiding the issue of shelf life because of the stability of the product at room temperature.  

The majority of milkfat and butteroil produced in the United States is targeted for industrial food channels. When used in cheese, AMF improves overall texture and melting behavior. In confectionery applications it also results in a more desired texture, appearance and increased shelf life.  

The purity of anhydrous milkfat and butteroil allows for a much higher smoke point than traditional butter, as well, which makes it perfect for frying and making sauces.  

Smoke PointsDegrees C/F
Butter 175˚C/350˚F
AMF 230˚C/450˚F


Butter is the preferred fat for use in creating high-quality, full-flavor culinary dishes by chefs throughout the world. The natural melting point of butter of 37˚ C (98.6˚ F) produces a smooth, creamy texture in the mouth when eaten.  

Due to the high percentage of fat in its makeup, dishes made with butter taste better because many flavors readily dissolve in fat. To maximize flavor, heat butter before using to develop a full, rich taste through the release of natural flavor compounds - methyl ketones and lactones - found within.  

Butter is also an essential component of baked goods. Slightly softened unsalted butter is best for cookies with a chewy texture on the inside and a crisp outside. When baking pies, keep butter as hard and cold as possible to help trap the cold pieces of butter between the layers of dough to create small air pockets and a flaky crust.