Kosher Food Production

Beschreibung

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. * * 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

Autor*in

Zushe Yosef Blech

Themen in »Kosher Food Production«

Food Processing, Production & Manufacture Food Science & Technology Herstellung u. Verarbeitung von Lebensmitteln Lebensmittelforschung u. -technologie Lebensmitteltechnik Microbiology, Food Safety & Security Mikrobiologie u. Nahrungsmittelsicherheit

Stimmen zu »Kosher Food Production«

"The intricate relationship between modern food production andrelated Kosher applications is discussed.This guide is completedby a collection of informative and entertaining articles,specifically geared to the secular audience of food scientists,giving readers insight into Kosher laws pertaining to over 40categories of food items." CAB Abstracts, 2005 "In this book, Rabbi Blech gives a clear outline andexplanation of what is required of the food manufacturer to havehis products certified as kosher.This work fills a void thathas existed in the food industry at all levels ofresponsibility.(This book is) highly recommended for allpersonnel involved with procurement, operations, productdevelopment, engineering, maintenance, or in any way with theingredients, process, equipment, or production." -Eugene E. Corrigan, Managing Director, Coordinated InterventionsInc., Edison, New Jersey; 2005; Food Technology, IFT "This excellent volume fills a gap in the scientific andtechnical literature where previously only popular worksexisted." -Food Development Centre, Manitoba, Canada,2005 "Kosher Food Production belongs on the shelves of allkashrus agencies, large or small, all kosher food producers andothers in the kosher food industry.(This book) is everythingabout kosher in one place.Kosher Food Production will alwaysbe known as the standard of writing on the kosher industry."-Rabbi Zushe Yosef Blech; KASHRUS Magazine, March2005 "With more than 550 pages, this book covers every detail of boththe scientific/technical and halachic aspects of kashrut." -DeborahStone, Australian Jewish News, April 2005
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