LARD AND LARD ADULTERATIONS. 



(1) LARD. 



(a) Lard is a term applied to the fat of the slaughtered hog, sepa- 

 rated from the other tissues of the animal by the aid of heat. 



In the crude state it is composed chiefly of the glycerides of the fatty 

 acids, oleic and. stearic or palmitic, with small portions of the connect- 

 ive tissues, animal gelatine, and other organic matters. 



(b) Kinds of lard. According to the parts of the fat used and the 

 methods of rendering it lard is divided into several classes. According 

 to methods of rendering lard is classified as kettle and steam. From 

 material used the following classification may be made: 



(c) Neutral lard. Neutral lard is composed of the fats derived from 

 the leaf of the slaughtered animal, taken in a perfectly fresh state. The 

 leaf is either chilled in a cold atmosphere or treated with cold water to 

 remove the animal heat. It is then reduced to a pulp in a grinder and 

 passed at once to the rendering kettle. The fat is rendered at a tem- 

 perature 105 to 1200 F. (400-50 O.). Only a part of the lard is sep- 

 arated at this temperature and the rest is sent toother rendering tanks 

 to be made into another kind of product. The lard obtained as above 

 is washed in a melted state with water containing a trace of sodium 

 carbonate, sodium chloride, or a dilute acid. The lard thus formed is 

 almost neutral, containing not to exceed .25 per cent, free acid; but it 

 may contain a considerable quantity of water and some salt. This neu- 

 tral lard is used almost exclusively for making butterine (oleomarga- 

 rine). 



(d) Leaf lard. The residue unrendered in the above process is sub- 

 jected to steam heat under pressure and the fat thus obtained is called 

 leaf lard. Formerly this was the only kind of lard recognized in the 

 Chicago Board of Trade, and was then made of the whole leaf. 



(e) Choice kettle-rendered lard; Choice lard. The quantity of lard 

 required for butterine does not include all of the leaf produced. The 

 remaining portions of the leaf, together with the fat cut from the backs, 

 are rendered in steam-jacketed open kettles and produce a choice va- 

 riety of lard known as " kettle-rendered." The hide is removed from 



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