Blech Kosher Food Production

2. Auflage 2009
ISBN: 978-0-8138-0480-4
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 560 Seiten, E-Book

The second edition of Kosher Food Production explores theintricate relationship between modern food production and relatedKosher application. Following an introduction to basic Kosher laws,theory and practice, Rabbi Blech details the essential foodproduction procedures required of modern food plants to meet Koshercertification standards. Chapters on Kosher application includeingredient management; rabbinic etiquette; Kosher for Passover; andthe 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 Kosherapplication in the candy and confections industries and the snackfoods industry. A collection of over 50 informativecommodity-specific essays - specifically geared to thesecular audience of food scientists - then follows, givingreaders insight and understanding of the concerns behind the Kosherlaws they are expected to accommodate. Several essays new to thesecond edition are included. Kosher Food Production, SecondEdition serves as an indispensable outline of the issuesconfronting the application of Kosher law to issues of modern foodtechnology.

Autoren/Hrsg.

Blech, Zushe Yosef

Inhaltsverzeichnis

FOREWORD.
ACKNOWLEDGEMENTS.
PREFACE TO THE SECOND EDITION.
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 INDUSTRIES.
15. THE CANDY AND CONFECTIONS INDUSTRIES.
16. THE Snack Food INDUSTRY.
17. ESSAYS IN KASHRUS AND FOOD SCIENCE.
Kashrus Glossary for the Food Technologist.
INDEX.

Über Autor(innen)

Rabbi Zushe Blech is considered one of the world'sleading experts in modern Kosher food production and technology,serving for over twenty years in administrative and field positionsrelating to all aspects of Kosher certification. He served forfourteen years as a regional director for the Kashrusdivision of the Union of Orthodox Jewish Congregations of America(the "OU"), and has since served as a technical andHalachic consultant to virtually all of the majorKashrus certifying agencies worldwide. He has written andlectured throughout the world on the entire gamut of Kosher issues,and has consulted with a number of major food manufacturers toeducate them on Kosher issues, obtaining certification, andresolving Kashrus issues.
He is a foremost authority on the integration of all aspects ofmodern food technology with Kosher requirements, including thoserelating to such cutting-edge issues as biotechnology andenzymology. His articles, many of which are included in KosherFood Production, have been printed in major Kosher periodicalsand publications, such as the Daf ha'Kashrus (OU),Kashrus Magazine, and News & Views (MK). Atpresent, Rabbi Blech directs Kosher certification for KehillasBais Benzion in Monsey, NY, and serves as the KashrusAdministrator of EarthKosher Certification.