Anhydrous milk fat and butteroil are products consisting of more or less pure milk fat. Although they are modern industrial products, they have ancient traditional roots in some cultures. Ghee, a milk fat product with more protein and a more pronounced flavour than AMF, has been known in India and Arab countries for centuries.
Defined by Codex Alimentarius standard CODEX STAN 280-1973, Anhydrous milkfat, milkfat, anhydrous butteroil and butteroil are fatty products derived exclusively from milk and/or products obtained from milk by means of processes which result in almost total removal of water and non‑fat solids. Ghee is a product exclusively obtained from milk, cream or butter, by means of processes which result in almost total removal of water and non‑fat solids, with an especially developed flavour and physical structure.