Valley Milk, LLC of Turlock announced last week that they will be undergoing a 10,000 square-foot expansion of their milk processing facility in Turlock. The major expansion project is intended for the company to begin producing Anhydrous Milk Fat (AMF) by 2024. The AMF will be produced in drums, totes and eventually pails to serve industrial and food service customers.

“In discussions with various customers we believe the US marketplace has a need for additional high-quality AMF for use in the ice cream and confectionary business,” explained CEO Glenn Wallace. “Additionally, there is strategic opportunities to export AMF into the international market.”

Anhydrous Milk Fat is a concentrated, lactose-free butter with a fat content of 99.8%. It is used for cooking and frying as well as a shortening for shortbread, praline fillings, chocolate, chocolate bars and ice cream. According to expert market research, the AMF market is projected to grow at a compound annual growth rate of 11.6% globally between 2023 and 2028, attaining a value of nearly $6 billion. The product’s high stability and long shelf life has been credited for its recent boom in the global markets.

“We are excited about the continued growth of our customer relationships and the AMF project will allow us to provide an additional line of product to market domestically and into the world market,” said Valley Milk Chairman Don Machado.

Valley Milk, LLC currently operates on a 30-acre site, with the plant designed for processing 2.5 million pounds of raw milk per day. Their current products include non-fat dry milk, skim milk powder, whole milk powder, Grade A pasteurized cream, instantized skim milk powder and instantized non-fat dry milk powder. The facility is supplied by 16 dairy farms, which form full vertical integration from farm to powder. More information can be found on their website at www.ValleyMilkCa.com.