TECHNOLOGY FOCUS - BIOTECHNOLOGY - Preferred Method: The method also comprises adding aerobic thermophilic microorganisms to waste matter before or after step (a). A process comprises initiating fermentation prior to step (b) by raising the temperature of the aqueous mixture, over a time period of less than about 48 hours, from a first, ambient temperature to the desired temperature range such that there is significantly less growth and proliferation of psychrophilic and mesophilic microorganisms in said mixture than if the mixture was not rapidly heated. The process is carried out untreated by inoculation or by addition of enzymes such that the process is initiated by growth and proliferation primarily only of the thermophilic microorganisms naturally occurring in the waste matter.The process comprises subjecting at least a portion of the waste matter, before step (a) to sufficiently high shear agitation or grinding to mechanically separate or liberate free fat from the entrained fat. The temperatures 50-85 degrees Centigrade. The temperature range is maintained with heat from an external heat source. The entirety of the liquid portion of the free fat is dispersed in an emulsion in the liquid segment of the aqueous mixture. The method comprises separating a liquid fraction from a remainder of the aqueous mixture by centrifugation or filtration. The liquid fraction is dewatered by evaporation. The de-watering is carried out to remove sufficient water that the liquid fraction after cooling to ambient comprises at least 35% solids by weight on a wet basis.The liquid fraction separated includes a percentage of the total liquid segment of the aqueous mixture within a desired range of percentages, and the step of separating is selectively carried out to vary the percentage of the liquid segment of said aqueous mixture within said range to control the relative amounts of free fat and/or biomass in the liquid fraction as compared to that in the remainder of the aqueous mixture. The process comprises: separating the aqueous mixture into a solid containing fraction and a liquid fraction while maintaining the liquid portion of the free fat dispersed in an emulsion in the liquid segment of the aqueous mixture. The liquid fraction comprises a substantial proportion of the liquid segment of the aqueous mixture with a proportionate amount of the liquid portion of the free fat dispersed within it.The solid containing fraction comprises a substantial proportion of the solid segment of the aqueous mixture and a portion of the liquid segment of the aqueous mixture with a proportional amount of the liquid portion of the free fat dispersed within it. The liquid fraction comprises at least 50% of the liquid segment. The additional steps are carried out such that the resultant solid containing fraction comprises 2-10% by weight moisture, 6-45% by weight protein, 6-35% by weight fat, 40-80% by weight crude fiber and 2-10% by weight ash or mineral content. The process is carried out within the temperature range for a sufficiently long time to pasteurize the aqueous mixture sufficiently to render the fermentation product safe for use as animal feed or fertilizer materials. The pH of the aqueous mixture is maintained within desired pH range. The waste matter comprises food-type organic waste and the desired pH range is between 3.5 and 6. The waste matter comprises sludge material and the desired pH range is between 6 and 9.5. The aqueous mixture comprises at least 5% by weight solids on a wet basis. The aqueous mixture comprises between 5% and 25% by weight solids on a wet basis. The process is carried out to maintain a substantial proportion of the microorganisms distributed as individual cells or small clusters of cells throughout the liquid segment. At least 25% by weight of the microorganisms are distributed as individual cells or small clusters of cells. The step of agitating provides sufficient agitation to maintain a substantial proportion of the microorganisms distributed throughout the liquid segment as individual cells or relatively small clusters of cells.The process is carried out under conditions of temperature and agitation to enhance association of the microorganisms, as individual cells or relatively small clusters of the microorganisms, with individual particles of the liquid fat dispersed in the emulsion. The steps (b), (c) and (d) are carried out to maintain a substantial proportion of the microorganisms suspended within the liquid segment of the aqueous mixture as the individual cells or small clusters of cells.Preferred materials: The waste matter includes entrained fat comprising fat physically entrapped within protein, carbohydrate and/or other biological matrix within the waste matter or within an integral component of the cellular biomass, including fermenting microorganisms. The waste matter is selected from animal fecal matter, bakery product waste, waste derived from fruits and vegetables, food wastes derived from animals, tannery waste, leaves, weeds, trees, shrubs, wood refuse, sewage sludges, waste water and pulp and paper sludges. During fermentation the aqueous mixture comprises in the range of 5-30% solids by weight on a wet basis and the solids comprise between 1-30% total fat by weight on a dry basis, the total fat comprising the sum of the free fat and entrained fat. EXAMPLE - None given.