Kosher Food Production / Edition 2

Kosher Food Production / Edition 2

by Zushe Yosef Blech
     
 

ISBN-10: 0813820936

ISBN-13: 9780813820934

Pub. Date: 02/03/2009

Publisher: Wiley

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

Overview

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.

Product Details

ISBN-13:
9780813820934
Publisher:
Wiley
Publication date:
02/03/2009
Edition description:
New Edition
Pages:
552
Product dimensions:
6.90(w) x 10.10(h) x 1.30(d)

Table of Contents

Foreword.

Acknowledgments.

Preface.

Introduction.

1. Kosher Certification: Theory and Application.

2. Basic Halachic Concepts in Kashrus.

3. Ingredient Management.

4. Rabbinic Etiquette.

5. Kosher for Passover.

6. Fruits and Vegetables.

7. The Baking Industry.

8. The Biotechnology Industry.

9. The Dairy Industry.

10. The Fish Industry.

11. The Flavor Industry.

12. The Meat and Poultry Industries.

13. The Oils, Fats, and Emulsifier Industries.

14. The Food Service Industry.

15. Essays in Kashrus and Food Science.

Kashrus Glossary for the Food Technologist.

Index.

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