Butterfat

Butterfat products serve manufacturing, not retail, in most export contexts. Butter is specified on fat content, salted or unsalted, and moisture. Anhydrous milk fat is the concentrated form, valued because it ships and stores far better than butter in warm climates and reconstitutes predictably. Cream powder serves formulations where liquid handling is impractical.

For buyers in tropical markets AMF is frequently the right answer even when the recipe calls for butter, precisely because the cold-chain requirement is so much lighter.

Specify fat content, the intended application and the storage conditions at destination. Oxidative stability and packaging integrity matter more here than in temperate supply chains, and they are worth stating explicitly at enquiry.