Kosher food production:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Ames, Iowa
Wiley-Blackwell
2004
|
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXVI, 578 S. |
| ISBN: | 9780813820934 0813820936 |
Internformat
MARC
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Datensatz im Suchindex
| _version_ | 1805087077477384192 |
|---|---|
| adam_text |
Kosher Food
Production
Zushe Yosef Blech
tb,^— Blackwell9J Publishing
CONTENTS
Foreword xiii
Acknowledgments xv
Preface xvii
Introduction xxi
1 Kosher Certification: Theory and Application 3
The Purpose of Kosher Certification 3
Theory of Kosher Certification 4
The Kosher Certification Program 6
Restrictions on Raw Materials 7
Restrictions on Production 9
Restrictions on Packaging 11
The Certification Process 13
Choice of Certification 13
Labeling 16
Application 18
Initial Inspection 19
Review of Ingredients and Other Issues Relating to the
Certification 20
Contract 21
Inspections 26
Letter of Certification and Labeling Requirements 27
Private Label Agreements 28
M'hadrin Certifications 31
VU
viii Contents
2 Basic Halachic Concepts in Kashrus 35
Food Sources 36
Prohibited Mixtures 37
Milk and Meat—Ba'sar b'Cholov 38
Fish and Meat 39
Bitul (Nullification) 40
B'lios (Absorbed Flavors) 43
B'lios in Foods 44
B'lios in Equipment 45
Practical Applications of the Concept of B'lios 46
B'lios and Utilities 50
Practical Utilities Issues 51
Practical Solutions to Utilities Issues 53
Kosherization (Kashering) of Equipment 57
Libun 57
Libun Chamur 58
Libun Kal 58
Hag'olah 58
Ayno Ben Yomo 59
P'gimah 60
Temperature 60
Bishul Akum 65
Types of Food Subject to Bishul Akum Concerns 66
Types of Cooking Subject to Bishul Akum Concerns 67
Methods of Creating a Bishul Yisroel Status 68
3 Ingredient Management 73
Ingredient Grouping 77
Ingredients Not Requiring a Kosher Certification 78
Ingredients That Require Kosher Verification 79
Non-Kosher Ingredients 81
Ingredient Status 82
Additional Specifications 85
4 Rabbinic Etiquette 89
Shabbos 90
Yom Tov 91
Contents ix
Prayers 94
Shaking Hands 94
Vehicular Travel/Seating 94
Beards and Sidelocks 94
Clothing 95
Food for the Mashgiach 95
5 Kosher for Passover 97
Passover Ingredient Classification and Terminology 100
Inherently Kosher for Passover 100
Certified Kosher for Passover (Non-grain Based)—Regular
Production 102
Certified Kosher for Passover (Non-grain Based)—Special
Production 103
Matzah (Unleavened Bread) 105
Gebrokts 105
Matzah A'shirah (Egg Matzah) 106
Kitniyos 107
Chometz 109
Passover Certification and Supervision 110
Jewish-Owned Companies 111
6 Fruits and Vegetables 115
Insect Infestation 115
Israeli Produce 118
Wine and Grape Juice—S'tam Yaynam 120
Fruit and Vegetable Coatings 121
7 The Baking Industry 123
Dairy Bread 123
Ingredient Issues and Kosherization 125
M'zonos (Cake) Bread 129
In-Store Bakeries 130
Challah 130
Supplementary Standards 132
PasYisroel 132
Yoshon 134
Contents
8 The Biotechnology Industry 137
Fermentation Using Ambient Microflora 137
Fermentation Using Starters from Previous Productions 138
Preparation of Pure Cultures 139
Recovery of Metabolites of Fermentation 141
9 The Dairy Industry 145
Dairy Status 146
Cheese and G'vinas Akum 149
Practical Issues Relating to Dairy Products and Ingredients 150
Fluid Milk 150
Powdered Milk 151
Cream 151
Rennet-Set Cheese 152
Acid-Set Cheese 154
Whey 155
Whey Cream 158
Condensed and Powdered Whey 158
Whey Protein Concentrate (WPC) 158
Lactose and Minerals 159
Ricotta Cheese and Gjetost 159
Butter, Butter Oil, and Buttermilk 159
Sour Cream and Yogurt 160
Casein and Caseinate 161
Ice Cream 162
Hydrolyzed Casein and Whey 162
Cholov Yisroel—Supervised Milk 163
10 The Fish Industry 167
Kosher Species 167
Identification of Kosher Species 168
Kashrus Issues Relating to Production 171
Ingredient Issues 172
Processing Issues 173
Bishul Akum Issues 175
11 The Flavor Industry 179
Ingredients 180
Kosher Supervision Programs in Flavor Companies 183
Contents xi
12 The Meat and Poultry Industries 187
Kosher Species 188
Kosher Slaughter 190
Kosher Meat Inspection and Preparation 194
Inspection of Slaughtered Animals: Kosher and Glatt 194
Kashering and Treiboring Issues Relating to Blood, Gid ha'Nasheh,
and Oieylev 196
Organs, Meat Trimmings, Rendered Fat, and Edible Offal 200
Supervision of Kosher Meat and Poultry 201
13 The Oils, Fats, and Emulsifier Industries 203
Lipid Sources 203
Processing Issues 205
Supervision 210
Additives 211
Emulsifiers 211
Margarine 212
Lipids Used As Incidental Ingredients 214
14 The Food Service Industries 217
Restaurants 219
Kosher Standards and Nomenclature 220
Supervision 226
Wine, Whisky, and Liqueur 233
Shabbos, Holiday, and Other Halachic Considerations 235
Caterers 239
Segregation of Meat, Milk, and Pareve Productions
in the Same Facility 240
Categories of Catering Services 240
Renting Additional Equipment 243
Equipment Kashering Issues 243
Shabbos 247
Hospitals and Long-Term Care Facilities 250
Prepared Kosher Meals 250
Kosher Food Service Systems 251
15 Essays in Kashrus and Food Science 253
The Story of Artificial Sweeteners 255
The Story of Bread 261
The Story of Butter 267
xii Contents
The Story of Candy 271
The Story of Canning 276
The Story of Cheese and Casein 282
The Story of Chewing Gum 295
The Story of Chocolate 300
The Story of Colors 306
The Story of Condiments 316
The Story of Eggs 323
The Story of Emulsifiers 331
The Story of Enzymes 337
The Story of Fat and Fat Replacers 348
The Story of Fish 352
The Story of Food from the Tree 360
The Story of Fruit 365
The Story of Gelatin 369
The Story of Honey and Royal Jelly 376
The Story of Imitation Foods 384
The Story of Infant Formula 390
The Story of Kitniyos 394
The Story of Kosher Meat 401
The Story of Kosher Poultry 410
The Story of L-Cysteine 415
The Story of Margarine 422
The Story of Matzah (Unleavened Bread) 427
The Story of Minerals 435
The Story of Mushrooms 439
The Story of Nuts 444
The Story of Olives 449
The Story of Potatoes 454
The Story of Preservatives 462
The Story of Release Agents 468
The Story of Spices 476
The Story of Starch 481
The Story of Steam 485
The Story of Sugar and Sugar Alcohols 490
The Story of Tuna 497
The Story of Vinegar 507
The Story of Vitamins 513
The Story of Whey 519
The Story of Wine, Beer, and Alcohol 526
Kashrus Glossary for the Food Technologist 539
Index 555 |
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