Summary The storage life of lard was increased by heating it under vacuum to 288–296°C. with 0.1 to 0.5% of various protein and carbohydrate materials (dried whey was the most effective substance used), but undesirable color and odor were produced in the lard by the process, and bleaching and deodorizing to a bland, light colored end‐product resulted in a loss of most of the added stability.
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H. J. Lips (1951) studied this question.
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