Butter oils belong to the family of concentrated milk fats, carrying at least 90 percent fat and only traces of water, below 0.5 percent in standard grades. Anhydrous butter oil goes further, with moisture capped at 0.1 percent, which gives it exceptional keeping quality without refrigeration. Manufacturers separate cream, churn or centrifuge out the fat, then dry it gently to protect its delicate flavour. The result finds work in recombined dairy products, confectionery, bakery goods and cooking, wherever the rich taste of butter is wanted without its water content.