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Kosher Food Production
By: Zushe Yosef BlecheBook Publisher: John Wiley & Sons
Imprint: Wiley-Blackwell
Format: Adobe Encrypted (DRM)
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The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; and the industries of fruits and vegetables, baking, biotechnology, dairy, fish, flavor, meat and poultry, oils, fats, and emulsifiers, and food service. New to this edition are chapters covering Kosher application in the candy and confections industries and the snack foods industry. A collection of over 50 informative commodity-specific essays – specifically geared to the secular audience of food scientists – then follows, giving readers insight and understanding of the concerns behind the Kosher laws they are expected to accommodate. Several essays new to the second edition are included. Kosher Food Production, Second Edition serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology.
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| Title of Religion eBook: Kosher Food Production | |
| Release Date: 02-25-2008 | |
| Publisher: Wiley-Blackwell |
This eBook download is available in the following formats:
| Parent title | Kosher Food Production |
|---|---|
| Encrypted (DRM) | Yes |
| SKU | 9780470752647 |
| File size | 2882 |
| Security | n/a |
| Printing | Not allowed |
| Copying | Not allowed |
| Read aloud | No Sys requirements Download reader |
| Devices | Samsung Tablet, Apple Ipad & Iphone, Barnes & Noble Nook, Kobo eReader, Aluratek Libre, Iliad, Nokia, Blackberry, Hanlin |
| Note | Excellent navigation features are available via Adobe such as bookmarks and a quick access table of contents. Text search is easily accessible. An Adobe DRM-protected file is different than a pdf file in that it uses Adobe DRM (Digital Rights Management) technology, which authors and publishers use to protect their content from illegal online distribution and to set certain privileges such as restrictions on copying and printing. |
Kosher Food Production
Chapter One
Kosher Certification: Theory and Application
The Purpose of Kosher Certification
Kosher certification is a process by which the Kosher status of a product is warranted and guaranteed to the "customer." Customers may be divided into two broad groups:
Kosher consumers: Individuals or institutions that make the Kosher status a significant factor or a condition of purchase for the foods they consume.
Manufacturers of Kosher foods: Food manufacturers or processors that provide Kosher products to their customers. Such customers may be producers of Kosher retail products or themselves manufacturers of ingredients that, in turn, are used for the production of other Kosher products. The Kosher status of a finished product is predicated upon the Kosher integrity of each ingredient therein. To maintain their own Kosher programs, manufacturing concerns involved in the production of Kosher retail products (or those that supply ingredients to them) must ensure that all ingredients they use meet relevant Kosher requirements.
Kosher law makes no distinction between the Kosher status of a "finished product" and an "ingredient"-it is either Kosher or non-Kosher. Practical differences exist, however, in the manner by which their Kosher status may be verified. In the case of industrial ingredients, many basic raw materials have been investigated and determined to be inherently Kosher and thus may be approved for use in the manufacture of Kosher products without any formal Kosher certification. The use of more complex raw materials, however, raises potential concerns about the Kosher
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