Kosher Food Production

Author : Zushe Yosef Blech
Publisher : John Wiley & Sons
Page : 610 pages
File Size : 52,6 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470752647

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Kosher Food Production by Zushe Yosef Blech Pdf

Following an introduction to basic Kosher laws and theory, author 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; fruits and vegetables; food service; and the industries of baking, biotechnology, dairy, fish, flavor, meat and poultry, and oils, fats, and emulsifiers. A collection of informative and entertaining articles – 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. Kosher Food Production serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology. Basic Kashrus – Leading off the book is a section introducing the reader to Kosher Laws and Theory. Food Production Principles – Information covered includes Kosher food plant design, cleaning and detergents, GMPs for Kosher facilities, and more. Industry-specific Discussions of Kosher Application Food, Beverage, and Ingredient Articles – These enlightening chapters, examine how Kosher regulations impact modern food production for over 40 categories of food items by describing the relevant Jewish history, tradition, and law. The Bottom Line – These brief, bulleted summations at the end of each chapter recap the key things to remember about Kosher food processing of the food, beverage, or ingredient covered. Glossary of Kosher Terminology – A listing of Jewish Kashrus-related terms, which may be unfamiliar to the lay food scientist, is included at the back of the book

Author : Rabbi Zushe Yosef Blech
Publisher : Wiley-Blackwell
Page : 128 pages
File Size : 55,8 Mb
Release : 2007-12-17
Category : Electronic
ISBN : 0470293861

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Kosher Food Production by Rabbi Zushe Yosef Blech Pdf

Following an introduction to basic Kosher laws and theory, author 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; fruits and vegetables; food service; and the industries of baking, biotechnology, dairy, fish, flavor, meat and poultry, and oils, fats, and emulsifiers. A collection of informative and entertaining articles - 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. "Kosher Food Production" serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology. "Basic Kashrus" - Leading off the book is a section introducing the reader to Kosher Laws and Theory. "Food Production Principles" - Information covered includes Kosher food plant design, cleaning and detergents, GMPs for Kosher facilities, and more. "Industry-specific Discussions of Kosher Application" "Food, Beverage, and Ingredient Articles" - These enlightening chapters, examine how Kosher regulations impact modern food production for over 40 categories of food items by describing the relevant Jewish history, tradition, and law. "The Bottom Line" - These brief, bulleted summations at the end of each chapter recap the key things to remember about Kosher food processing of the food, beverage, or ingredient covered. "Glossary of Kosher Terminology" - A listing of Jewish Kashrus-related terms, which may be unfamiliar to the lay food scientist, is included at the back of the book

Author : Zushe Yosef Blech
Publisher : John Wiley & Sons
Page : 549 pages
File Size : 47,5 Mb
Release : 2009-03-03
Category : Technology & Engineering
ISBN : 9780813804804

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Kosher Food Production by Zushe Yosef Blech Pdf

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.

Author : Timothy D. Lytton
Publisher : Harvard University Press
Page : 241 pages
File Size : 40,7 Mb
Release : 2013-04-01
Category : Law
ISBN : 9780674075238

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Kosher by Timothy D. Lytton Pdf

In an era of anxiety about the safety and industrialization of the food supply, kosher food—with $12 billion in sales—is big business. Timothy Lytton tells a story of successful private-sector regulation: how independent certification agencies rescued U.S. kosher supervision from corruption and made it a model of nongovernmental administration.

Author : Roger Horowitz
Publisher : Columbia University Press
Page : 436 pages
File Size : 48,8 Mb
Release : 2016-04-12
Category : Business & Economics
ISBN : 9780231540933

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Kosher USA by Roger Horowitz Pdf

Kosher USA follows the fascinating journey of kosher food through the modern industrial food system. It recounts how iconic products such as Coca-Cola and Jell-O tried to become kosher; the contentious debates among rabbis over the incorporation of modern science into Jewish law; how Manischewitz wine became the first kosher product to win over non-Jewish consumers (principally African Americans); the techniques used by Orthodox rabbinical organizations to embed kosher requirements into food manufacturing; and the difficulties encountered by kosher meat and other kosher foods that fell outside the American culinary consensus. Kosher USA is filled with big personalities, rare archival finds, and surprising influences: the Atlanta rabbi Tobias Geffen, who made Coke kosher; the lay chemist and kosher-certification pioneer Abraham Goldstein; the kosher-meat magnate Harry Kassel; and the animal-rights advocate Temple Grandin, a strong supporter of shechita, or Jewish slaughtering practice. By exploring the complex encounter between ancient religious principles and modern industrial methods, Kosher USA adds a significant chapter to the story of Judaism's interaction with non-Jewish cultures and the history of modern Jewish American life as well as American foodways.

Author : Mian N. Riaz,Muhammad M. Chaudry
Publisher : CRC Press
Page : 400 pages
File Size : 48,9 Mb
Release : 2003-10-28
Category : Technology & Engineering
ISBN : 9780203490082

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Halal Food Production by Mian N. Riaz,Muhammad M. Chaudry Pdf

Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad. Halal

Author : Alisa Fleming
Publisher : BenBella Books
Page : 442 pages
File Size : 50,6 Mb
Release : 2018-06-12
Category : Health & Fitness
ISBN : 9781946885241

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Go Dairy Free by Alisa Fleming Pdf

If ONE simple change could resolve most of your symptoms and prevent a host of illnesses, wouldn't you want to try it? Go Dairy Free shows you how! There are plenty of reasons to go dairy free. Maybe you are confronting allergies or lactose intolerance. Maybe you are dealing with acne, digestive issues, sinus troubles, or eczema—all proven to be associated with dairy consumption. Maybe you're looking for longer-term disease prevention, weight loss, or for help transitioning to a plant-based diet. Whatever your reason, Go Dairy Free is the essential arsenal of information you need to change your diet. This complete guide and cookbook will be your vital companion to understand dairy, how it affects you, and how you can eliminate it from your life and improve your health—without feeling like you're sacrificing a thing. Inside: • More than 250 delicious dairy-free recipes focusing on naturally rich and delicious whole foods, with numerous options to satisfy those dairy cravings • A comprehensive guide to dairy substitutes explaining how to purchase, use, and make your own alternatives for butter, cheese, cream, milk, and much more • Must-have grocery shopping information, from sussing out suspect ingredients and label-reading assistance to money-saving tips • A detailed chapter on calcium to identify naturally mineral-rich foods beyond dairy, the best supplements, and other keys to bone health • An in-depth health section outlining the signs and symptoms of dairy-related illnesses and addressing questions around protein, fat, and other nutrients in the dairy-free transition • Everyday living tips with suggestions for restaurant dining, travel, celebrations, and other social situations • Infant milk allergy checklists that describe indicators and solutions for babies and young children with milk allergies or intolerances • Food allergy- and vegan-friendly resources, including recipe indexes to quickly find gluten-free and other top food allergy-friendly options and fully tested plant-based options for every recipe

Author : Mian N. Riaz,Muhammad M. Chaudry
Publisher : CRC Press
Page : 381 pages
File Size : 47,5 Mb
Release : 2018-09-03
Category : Technology & Engineering
ISBN : 9781351645874

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Handbook of Halal Food Production by Mian N. Riaz,Muhammad M. Chaudry Pdf

Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the market. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the United States and abroad. Handbook of Halal Food Production answers this need by summarizing the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. This text delivers a wealth of information about Halal food guidelines for food production, domestic and international food markets, and Halal certification. Among chapters that cover production requirements for specific foods such as meat and poultry, fish and seafood, and dairy products, there are other chapters that address global Halal economy, Muslim demography and global Halal trade, and comparisons among Kosher, Halal and vegetarian. In addition, the book presents Halal food laws and regulations, HACCP and Halal and general guidelines for Halal food Production. For persons targeting the Halal food market for the first time, this book is particularly valuable, providing understanding of how to properly select, process, and deliver foods. In light of the increasing worldwide demand for Halal food service, branded packaged food, and direct-marketed items, this volume is more than an expert academic resource; it is a beneficial tool for developing new and promising revenue streams. Both editors are food scientists who have practical experience in Halal food requirements and Halal certification and the contributors are experts in the Halal food industries.

Author : Sue Fishkoff
Publisher : Schocken
Page : 385 pages
File Size : 40,6 Mb
Release : 2010-10-12
Category : Cooking
ISBN : 9780805242652

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Kosher Nation by Sue Fishkoff Pdf

Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillions-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve. She explains why 86 percent of the 11.2 million Americans who regularly buy kosher food are not observant Jews—they are Muslims, Seventh-day Adventists, vegetarians, people with food allergies, and consumers who pay top dollar for food they believe “answers to a higher authority.” Fishkoff interviews food manufacturers, rabbinic supervisors, and ritual slaughterers; meets with eco-kosher adherents who go beyond traditional requirements to produce organic chicken and pasture-raised beef; sips boutique kosher wine in Napa Valley; talks to shoppers at an upscale kosher supermarket in Brooklyn; and marches with unemployed workers at the nation’s largest kosher meatpacking plant. She talks to Reform Jews who are rediscovering the spiritual benefits of kashrut, and to Conservative and Orthodox Jews who are demanding that kosher food production adhere to ethical and environmental values. And she chronicles the corruption, price-fixing, and strong arm tactics of early-twentieth-century kosher meat production, against which contemporary kashrut standards pale by comparison. A revelatory look at the current state of kosher in America, this book will appeal to anyone interested in food, religion, Jewish identity, or big business.

Author : Eliezer Eidlitz
Publisher : Feldheim Publishers
Page : 330 pages
File Size : 42,5 Mb
Release : 2004
Category : Cooking
ISBN : 1583306161

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Is it Kosher by Eliezer Eidlitz Pdf

An essential work for every Jewish home! Proclaimed as the 'Encyclopedia of Kosher Foods, Facts, and Fallacies,' this handy volume will fill you in on everything you need to know about the kosher food industry. Includes a list of reliable hashgachos (kashrus symbols), background on how kashrus organizations operate, lists of kosher fish, and little-known facts that will open your eyes to things you never knew before. Also features a section on Passover products. A completely revised and updated edition.

Author : Timothy D. Lytton
Publisher : Harvard University Press
Page : 205 pages
File Size : 49,6 Mb
Release : 2013-04-01
Category : Law
ISBN : 9780674075252

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Kosher by Timothy D. Lytton Pdf

Generating over $12 billion in annual sales, kosher food is big business. It is also an unheralded story of successful private-sector regulation in an era of growing public concern over the government’s ability to ensure food safety. Kosher uncovers how independent certification agencies rescued American kosher supervision from fraud and corruption and turned it into a model of nongovernmental administration. Currently, a network of over three hundred private certifiers ensures the kosher status of food for over twelve million Americans, of whom only eight percent are religious Jews. But the system was not always so reliable. At the turn of the twentieth century, kosher meat production in the United States was notorious for scandals involving price-fixing, racketeering, and even murder. Reform finally came with the rise of independent kosher certification agencies which established uniform industry standards, rigorous professional training, and institutional checks and balances to prevent mistakes and misconduct. In overcoming many of the problems of insufficient resources and weak enforcement that hamper the government, private kosher certification holds important lessons for improving food regulation, Timothy Lytton argues. He views the popularity of kosher food as a response to a more general cultural anxiety about industrialization of the food supply. Like organic and locavore enthusiasts, a growing number of consumers see in rabbinic supervision a way to personalize today’s vastly complex, globalized system of food production.

Author : John Lever,Johan Fischer
Publisher : Routledge
Page : 376 pages
File Size : 41,5 Mb
Release : 2018-03-30
Category : Business & Economics
ISBN : 9781351660839

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Kosher and Halal Business Compliance by John Lever,Johan Fischer Pdf

Within the last two decades or so, kosher and halal markets have become global in scope and states, manufacturers, restaurants, shops, certifiers and consumers around the world are faced with ever stricter and more complex kosher and halal requirements – most clearly exemplified by Muslim and Jewish groups’ call for kosher and halal certification by third party certification bodies. During this period hundreds of halal and kosher certifiers have emerged around the world, and while thousands of manufacturers, restaurants, and shops have been certified, the majority have not. While kosher and halal requirements are comparable there are also many differences and the book discusses how these similarities and differences affect production, trade and regulation around the world. The proposed handbook is to a large extent based on extended periods of research carried out among states bureaucracies, manufacturers, restaurants, shops, certifiers, and consumers. There is a pressing need to address kosher and halal markets simultaneously; many companies that have undergone kosher certification indicate that halal certification is more easily acquired if the company is kosher certified in the first place. John Lever and Johan Fischer characterize the expanding kosher and halal markets and explain how businesses can comply with rising demands.

Author : Zeʼev Grinṿald
Publisher : Feldheim Publishers
Page : 40 pages
File Size : 41,5 Mb
Release : 1999
Category : Cooking
ISBN : 0873068947

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Let's Learn about Kosher Food by Zeʼev Grinṿald Pdf

Through illustrations, this book explains the laws of kashrus, including buying kosher food, kosher animals and fish, utensils, and Terumos, Ma'asros, and Orlah.

Author : Mary L. Zamore
Publisher : CCAR Press
Page : 701 pages
File Size : 45,9 Mb
Release : 2011-02-28
Category : Religion
ISBN : 9780881231861

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The Sacred Table by Mary L. Zamore Pdf

The Sacred Table: Creating a Jewish Food Ethic is an anthology of diverse essays on Jewish dietary practices. This volume presents the challenge of navigating through choices about eating, while seeking to create a rich dialogue about the intersection of Judaism and food. The definition of Kashrut, the historic Jewish approach to eating, is explored, broadened and in some cases, argued with, in these essays. Kashrut is viewed not only as a ritual practice, but also as a multifaceted Jewish relationship with food and its production, integrating values such as ethics, community, and spirituality into our dietary practice. The questions considered in The Sacred Table are broad reaching. Does Kashrut represent a facade of religiosity, hiding immorality and abuse, or is it, in its purest form, a summons to raise the ethical standards of food production? How does Kashrut enrich spiritual practice by teaching intentionality and gratitude? Can paying attention to our own eating practices raise our awareness of the hungry? Can Kashrut inspire us to eat healthfully? Can these laws draw us around the same table, thus creating community? In exploring the complexities of these questions, this book includes topics such as agricultural workers' rights, animal rights, food production, the environment, personal health, the spirituality of eating and fasting, and the challenges of eating together. The Sacred Table celebrates the ideology of educated choice. The essays present a diverse range of voices, opinions, and options, highlighting the Jewish values that shape our food ethics. Whether for the individual, family, or community, this book supplies the basic how-tos of creating a meaningful Jewish food ethic and incorporating these choices into our personal and communal religious practices. These resources will be helpful if we are new to these ideas or if we are teaching or counseling others. Picture a beautiful buffet of choices from which you can shape your personal Kashrut. Read, educate yourself, build on those practices that you already follow, and eat well. Published by CCAR Press, a division of the Central Conference of American Rabbis

Author : Anonim
Publisher : Unknown
Page : 726 pages
File Size : 42,7 Mb
Release : 2005
Category : Agricultural processing industries
ISBN : CORNELL:31924101551533

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Food Production Management by Anonim Pdf