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Butter is a dairy product. It contains up to 82% fat and all its ingredients are dairy based. It is produced from cream (pasteurized fresh or (deep-) frozen cream).

When the butter is called: “Butter 82% unsalted” it must contain at least 82% of butyric fat, 2% of non-fat dry matter and will have a maximum of 16% water.

Anhydrous milk fat (AMF), Anhydrous Butteroil, Butteroil and Butter Ghee

Anhydrous milk fat and butteroil are products which are almost pure milk fats (99.8%). (Butter) Ghee is a similar milk fat product, but butter ghee is pure butter fat: all moisture is removed and milk solids are filtered out. The taste is more pronounced.

The Ghee is mainly used in India and the Arab countries.

Numidia may offer various types of 82% fat butters, AMF and Butteroil 99,8% and Butter ghee

  • Lactic butter 82%
  • Sweet cream butter 82% – 80 % (Salted and unsalted)
  • Recombined butter 82%
  • Anhydrous Milk Fat 99,8% – AMF
  • Butteroil
  • Butter ghee

All product corresponds with the standards and regulations for food safety and Codex Alimentarius

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