Search Results for: Natural milk containing any sweetening matter
but also from sheep and goats, and lard from pigs, are animal body fats. only the top quality tallow, that classified by the new york produce exchange as edible, is used for food. it is produced by using either low temperatures, say °c, in open pans, or higher temperatures in enclosed systems but, in any
case, only best quality raw material will yield best quality tallow. the upper portion of the molten fat, the premier jus (or 'first juice') yields a quality dripping. poorer quality tallows, those containing increasing proportions of free fatty acids , are used for industrial purposes. lard pig fat...
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