The American Dairy Products Institute (ADPIAmerican Dairy Products Institute) has recently added standards for two established legacy ingredients, Anhydrous Milkfat (AMF)Water in oil emulsion that is at least 99.8% fat made by removing almost all of the water and solids-not-fat. Also known as anhydrous butteroil. and ButteroilWater in oil emulsion that has at least 99.3% fat and is made by removing most of the water and milk-solidsnot-fat., to their Standards Library.
As a global authority setting standards for the qualityFocus on doing things well and producing a product acceptable to consumers and safetyFocus on avoiding bad events and harm to consumers. of dairy ingredients, ADPIAmerican Dairy Products Institute marshals the resources of its members to establish reference specifications for dairy derived ingredients. These two new standards were developed by a task force team of ADPIAmerican Dairy Products Institute members that are engaged in the production, marketing and use of these ingredients and were approved into use by ADPI’s Board of Directors.
“ADPIAmerican Dairy Products Institute continues to leverage our members’ vast pool of expertise to deliver timely and relevant ingredient standards that serve the interests of today’s dairy ingredient industry,” states Andy Powers, ADPIAmerican Dairy Products Institute Vice President of Technical Services.
ADPIAmerican Dairy Products Institute urges all producers, marketers, traders, and end users of dairy ingredients to adopt and adhere to its ingredient standards to promote consistency and to facilitate commerce, both domestically and internationally.
All ADPIAmerican Dairy Products Institute Ingredient Standards can be found on the Institute’s website in the Ingredient Resource Center and may be downloaded in PDF format for ongoing use and future reference.
For additional information regarding ADPIAmerican Dairy Products Institute Ingredient Standards, please contact us at adpi@adpi.org.
