Kosher Food Production

By Zushe Yosef Blech

Following an introduction to basic Kosher laws and theory, authorBlech details the essential food production procedures required ofmodern food plants to meet Kosher certification standards. Chapterson Kosher application include ingredient management; rabbinicetiquette; Kosher for Passover; fruits and vegetables; foodservice; and the industries of baking, biotechnology, dairy, fish,flavor, meat and poultry, and oils, fats, and emulsifiers. Acollection of informative and entertaining articles –specifically geared to the secular audience of food scientists– then follows, giving readers insight and understanding ofthe concerns behind the Kosher laws they are expected toaccommodate.

Kosher Food Production serves as an indispensable outlineof the issues confronting the application of Kosher law to issuesof modern food technology.

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• Basic Kashrus – Leading off the book is a sectionintroducing the reader to Kosher Laws and Theory.
  
• Food Production Principles – Information coveredincludes Kosher food plant design, cleaning and detergents, GMPsfor Kosher facilities, and more.
  
• Industry-specific Discussions of KosherApplication
  
• Food, Beverage, and Ingredient Articles – Theseenlightening chapters, examine how Kosher regulations impact modernfood production for over 40 categories of food items by describingthe relevant Jewish history, tradition, and law.
  
• The Bottom Line – These brief, bulleted summationsat the end of each chapter recap the key things to remember aboutKosher food processing of the food, beverage, or ingredientcovered.
  
• Glossary of Kosher Terminology – A listing ofJewish Kashrus-related terms, which may be unfamiliar to the layfood scientist, is included at the back of the book

• Language: English
• Publisher: Wiley
• Release date: Feb 25, 2008
• ISBN: 9780470752647