{"product_id":"kosher-food-production-isbn-9780813820934","title":"Kosher Food Production","description":"The second edition of \u003ci\u003eKosher Food Production\u003c\/i\u003e 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. \u003ci\u003eKosher Food Production, Second Edition\u003c\/i\u003e serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology. \u003cp\u003eForeword xiii\u003c\/p\u003e \u003cp\u003eAcknowledgments xv\u003c\/p\u003e \u003cp\u003ePreface to the First Edition xvii\u003c\/p\u003e \u003cp\u003ePreface to the Second Edition xxi\u003c\/p\u003e \u003cp\u003eIntroduction xxiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1. Kosher Certification: Theory and Application 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Purpose of Kosher Certification 1\u003c\/p\u003e \u003cp\u003eTheory of Kosher Certification 1\u003c\/p\u003e \u003cp\u003eThe Kosher Certification Program 3\u003c\/p\u003e \u003cp\u003eRestrictions on Raw Materials 4\u003c\/p\u003e \u003cp\u003eRestrictions on Production 5\u003c\/p\u003e \u003cp\u003eRestrictions on Packaging 6\u003c\/p\u003e \u003cp\u003eThe Certification Process 8\u003c\/p\u003e \u003cp\u003eChoice of Certification 8\u003c\/p\u003e \u003cp\u003eLabeling 10\u003c\/p\u003e \u003cp\u003eApplication 11\u003c\/p\u003e \u003cp\u003eInitial Inspection 12\u003c\/p\u003e \u003cp\u003eReview of Ingredients and Other Issues Relating to the Certification 13\u003c\/p\u003e \u003cp\u003eContract 14\u003c\/p\u003e \u003cp\u003eInspections 17\u003c\/p\u003e \u003cp\u003eLetter of Certification and Labeling Requirements 17\u003c\/p\u003e \u003cp\u003e“Dairy” versus “Dairy Equipment” 19\u003c\/p\u003e \u003cp\u003ePrivate Label Agreements 20\u003c\/p\u003e \u003cp\u003e\u003ci\u003eM’hadrin \u003c\/i\u003eCertifications 22\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2. Basic \u003ci\u003eHalachic \u003c\/i\u003eConcepts in \u003ci\u003eKashrus \u003c\/i\u003e25\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFood Sources 25\u003c\/p\u003e \u003cp\u003eProhibited Mixtures 26\u003c\/p\u003e \u003cp\u003eMilk and Meat— \u003ci\u003eBa’sar b’Cholov\u003c\/i\u003e 27\u003c\/p\u003e \u003cp\u003eFish and Meat 28\u003c\/p\u003e \u003cp\u003e\u003ci\u003eBitul \u003c\/i\u003e(Nullification) 29\u003c\/p\u003e \u003cp\u003e\u003ci\u003eB’lios \u003c\/i\u003e(Absorbed Flavors) 31\u003c\/p\u003e \u003cp\u003e\u003ci\u003eB’lios \u003c\/i\u003ein Foods 31\u003c\/p\u003e \u003cp\u003e\u003ci\u003eB’lios \u003c\/i\u003ein Equipment 32\u003c\/p\u003e \u003cp\u003ePractical Applications of the Concept of \u003ci\u003eB’lios\u003c\/i\u003e 33\u003c\/p\u003e \u003cp\u003e\u003ci\u003eB’lios \u003c\/i\u003eand Utilities 36\u003c\/p\u003e \u003cp\u003ePractical Utilities Issues 37\u003c\/p\u003e \u003cp\u003ePractical Solutions to Utilities Issues 38\u003c\/p\u003e \u003cp\u003eKosherization (\u003ci\u003eKashering\u003c\/i\u003e) of Equipment 41\u003c\/p\u003e \u003cp\u003e\u003ci\u003eLibun\u003c\/i\u003e 41\u003c\/p\u003e \u003cp\u003e\u003ci\u003eLibun Chamur\u003c\/i\u003e 41\u003c\/p\u003e \u003cp\u003e\u003ci\u003eLibun Kal\u003c\/i\u003e 42\u003c\/p\u003e \u003cp\u003e\u003ci\u003eHag’olah\u003c\/i\u003e 42\u003c\/p\u003e \u003cp\u003e\u003ci\u003eAyno Ben Yomo\u003c\/i\u003e 42\u003c\/p\u003e \u003cp\u003e\u003ci\u003eP’gimah\u003c\/i\u003e 43\u003c\/p\u003e \u003cp\u003eTemperature 43\u003c\/p\u003e \u003cp\u003e\u003ci\u003eBishul Akum\u003c\/i\u003e 47\u003c\/p\u003e \u003cp\u003eTypes of Food Subject to \u003ci\u003eBishul Akum \u003c\/i\u003eConcerns 48\u003c\/p\u003e \u003cp\u003eTypes of Cooking Subject to \u003ci\u003eBishul Akum \u003c\/i\u003eConcerns 49\u003c\/p\u003e \u003cp\u003eMethods of Creating a \u003ci\u003eBishul Yisroel \u003c\/i\u003eStatus 49\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3. Ingredient Management 53\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIngredient Grouping 55\u003c\/p\u003e \u003cp\u003eIngredients Not Requiring a Kosher Certification 56\u003c\/p\u003e \u003cp\u003eIngredients That Require Kosher Verification 57\u003c\/p\u003e \u003cp\u003eNon-Kosher Ingredients 58\u003c\/p\u003e \u003cp\u003eIngredient Status 59\u003c\/p\u003e \u003cp\u003eAdditional Specifications 61\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4. Rabbinic Etiquette 65\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eShabbos \u003c\/i\u003e66\u003c\/p\u003e \u003cp\u003e\u003ci\u003eYom Tov \u003c\/i\u003e66\u003c\/p\u003e \u003cp\u003ePrayers 68\u003c\/p\u003e \u003cp\u003eShaking Hands 68\u003c\/p\u003e \u003cp\u003eVehicular Travel\/Seating 68\u003c\/p\u003e \u003cp\u003eBeards and Sidelocks 69\u003c\/p\u003e \u003cp\u003eClothing 69\u003c\/p\u003e \u003cp\u003e\u003ci\u003eYarmulke \u003c\/i\u003eand \u003ci\u003eTzitzis\u003c\/i\u003e 69\u003c\/p\u003e \u003cp\u003eFood for the \u003ci\u003eMashgiach\u003c\/i\u003e 70\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5. Kosher for Passover 71\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePassover Ingredient Classification and Terminology 72\u003c\/p\u003e \u003cp\u003eInherently Kosher for Passover 73\u003c\/p\u003e \u003cp\u003eCertified Kosher for Passover (Nongrain Based)—Regular Production 74\u003c\/p\u003e \u003cp\u003eCertified Kosher for Passover (Nongrain Based)—Special Production 75\u003c\/p\u003e \u003cp\u003e\u003ci\u003eMatzah \u003c\/i\u003e(Unleavened Bread) 76\u003c\/p\u003e \u003cp\u003e\u003ci\u003eGebrokts\u003c\/i\u003e 77\u003c\/p\u003e \u003cp\u003e\u003ci\u003eMatzah A’shirah \u003c\/i\u003e(Egg Matzah) 77\u003c\/p\u003e \u003cp\u003e\u003ci\u003eKitniyos\u003c\/i\u003e 78\u003c\/p\u003e \u003cp\u003e\u003ci\u003eChometz\u003c\/i\u003e 80\u003c\/p\u003e \u003cp\u003ePassover Certification and Supervision 80\u003c\/p\u003e \u003cp\u003eJewish-Owned Companies 81\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6. Fruit and Vegetables 85\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eInsect Infestation 85\u003c\/p\u003e \u003cp\u003eIsraeli Produce 87\u003c\/p\u003e \u003cp\u003eWine and Grape Juice—\u003ci\u003eS’tam Yaynam\u003c\/i\u003e 89\u003c\/p\u003e \u003cp\u003eFruit and Vegetable Coatings 89\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7. The Baking Industry 91\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDairy Bread 91\u003c\/p\u003e \u003cp\u003eIngredient Issues and Kosherization 92\u003c\/p\u003e \u003cp\u003e\u003ci\u003eM’zonos \u003c\/i\u003e(Cake) Bread 95\u003c\/p\u003e \u003cp\u003eIn-Store Bakeries 95\u003c\/p\u003e \u003cp\u003e\u003ci\u003eChallah\u003c\/i\u003e 96\u003c\/p\u003e \u003cp\u003eSupplementary Standards 97\u003c\/p\u003e \u003cp\u003e\u003ci\u003ePas Yisroel\u003c\/i\u003e 97\u003c\/p\u003e \u003cp\u003eYoshon 99\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8. The Biotechnology Industry 101\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFermentation Using Ambient Microflora 101\u003c\/p\u003e \u003cp\u003eFermentation Using Starters from Previous Productions 102\u003c\/p\u003e \u003cp\u003ePreparation of Pure Cultures 102\u003c\/p\u003e \u003cp\u003eRecovery of Metabolites of Fermentation 104\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9. The Dairy Industry 107\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDairy Status 107\u003c\/p\u003e \u003cp\u003eCheese and \u003ci\u003eG’vinas Akum\u003c\/i\u003e 109\u003c\/p\u003e \u003cp\u003ePractical Issues Relating to Dairy Products and Ingredients 110\u003c\/p\u003e \u003cp\u003eFluid Milk 110\u003c\/p\u003e \u003cp\u003ePowdered Milk 111\u003c\/p\u003e \u003cp\u003eCream 111\u003c\/p\u003e \u003cp\u003eRennet-Set Cheese 111\u003c\/p\u003e \u003cp\u003eAcid-Set Cheese 113\u003c\/p\u003e \u003cp\u003eWhey 114\u003c\/p\u003e \u003cp\u003eWhey Cream 116\u003c\/p\u003e \u003cp\u003eCondensed and Powdered Whey 116\u003c\/p\u003e \u003cp\u003eWhey Protein Concentrate 116\u003c\/p\u003e \u003cp\u003eLactose and Minerals 116\u003c\/p\u003e \u003cp\u003eRicotta Cheese and \u003ci\u003eGjetost\u003c\/i\u003e 117\u003c\/p\u003e \u003cp\u003eButter, Butter Oil, and Buttermilk 117\u003c\/p\u003e \u003cp\u003eSour Cream and Yogurt 117\u003c\/p\u003e \u003cp\u003eCasein and Caseinate 118\u003c\/p\u003e \u003cp\u003eIce Cream 119\u003c\/p\u003e \u003cp\u003eHydrolyzed Casein and Whey 119\u003c\/p\u003e \u003cp\u003e\u003ci\u003eCholov Yisroel \u003c\/i\u003e—Supervised Milk 119\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10. The Fish Industry 123\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eKosher Species 123\u003c\/p\u003e \u003cp\u003eIdentification of Kosher Species 124\u003c\/p\u003e \u003cp\u003e\u003ci\u003eKashrus \u003c\/i\u003eIssues Relating to Production 125\u003c\/p\u003e \u003cp\u003eIngredient Issues 126\u003c\/p\u003e \u003cp\u003eProcessing Issues 127\u003c\/p\u003e \u003cp\u003e\u003ci\u003eBishul Akum \u003c\/i\u003eIssues 129\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11. The Flavor Industry 131\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIngredients 131\u003c\/p\u003e \u003cp\u003eKosher Supervision Programs in Flavor Companies 134\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12. The Meat and Poultry Industries 137\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eKosher Species 137\u003c\/p\u003e \u003cp\u003eKosher Slaughter—\u003ci\u003eSh’chitah\u003c\/i\u003e 139\u003c\/p\u003e \u003cp\u003eKosher Meat Inspection and Preparation 141\u003c\/p\u003e \u003cp\u003eInspection of Slaughtered Animals: “\u003ci\u003eKosher\u003c\/i\u003e” and “\u003ci\u003eGlatt\u003c\/i\u003e” 142\u003c\/p\u003e \u003cp\u003e“\u003ci\u003eKashering\u003c\/i\u003e” and Treiboring: Issues Relating to Blood, \u003ci\u003eGid ha’Nasheh\u003c\/i\u003e, and \u003ci\u003eCheylev\u003c\/i\u003e 143\u003c\/p\u003e \u003cp\u003eOrgans, Meat Trimmings, Rendered Fat, and Edible Oil 146\u003c\/p\u003e \u003cp\u003eSupervision of Kosher Meat and Poultry 147\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13. The Oils Fats and Emulsifier Industries 149\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLipid Sources 149\u003c\/p\u003e \u003cp\u003eProcessing Issues 150\u003c\/p\u003e \u003cp\u003eSupervision 154\u003c\/p\u003e \u003cp\u003eAdditives 154\u003c\/p\u003e \u003cp\u003eEmulsifiers 155\u003c\/p\u003e \u003cp\u003eMargarine 155\u003c\/p\u003e \u003cp\u003eLipids Used As Incidental Ingredients 157\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14. The Food-Service Industries 159\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRestaurants 160\u003c\/p\u003e \u003cp\u003eKosher Standards and Nomenclature 161\u003c\/p\u003e \u003cp\u003eSupervision 165\u003c\/p\u003e \u003cp\u003eWine, Whisky, and Liqueur 170\u003c\/p\u003e \u003cp\u003e\u003ci\u003eShabbos,\u003c\/i\u003e Holiday, and Other \u003ci\u003eHalachic \u003c\/i\u003eConsiderations 172\u003c\/p\u003e \u003cp\u003eCaterers 174\u003c\/p\u003e \u003cp\u003eSegregation of Meat, Milk, and Pareve Productions in the Same Facility 175\u003c\/p\u003e \u003cp\u003eCategories of Catering Services 175\u003c\/p\u003e \u003cp\u003eRenting Additional Equipment 177\u003c\/p\u003e \u003cp\u003eEquipment \u003ci\u003eKashering \u003c\/i\u003eIssues 177\u003c\/p\u003e \u003cp\u003e\u003ci\u003eShabbos\u003c\/i\u003e 178\u003c\/p\u003e \u003cp\u003eHospitals and Long-Term Care Facilities 182\u003c\/p\u003e \u003cp\u003ePrepared Kosher Meals 182\u003c\/p\u003e \u003cp\u003eKosher Food-Service Systems 183\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15. The Candy and Confection Industries 185\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIngredient Issues 185\u003c\/p\u003e \u003cp\u003eSugar and Sweeteners 185\u003c\/p\u003e \u003cp\u003eGelatin 189\u003c\/p\u003e \u003cp\u003eFood Colors 190\u003c\/p\u003e \u003cp\u003eGlazes 191\u003c\/p\u003e \u003cp\u003eProduction 191\u003c\/p\u003e \u003cp\u003eBoiled Candies 191\u003c\/p\u003e \u003cp\u003eStarch-Molded Candies 192\u003c\/p\u003e \u003cp\u003eChocolate 193\u003c\/p\u003e \u003cp\u003eChocolate Liquor, Cocoa Butter, and Cocoa 193\u003c\/p\u003e \u003cp\u003eOther Fats and Emulsifiers 193\u003c\/p\u003e \u003cp\u003eDairy Ingredients 194\u003c\/p\u003e \u003cp\u003eEquipment and Kosherization 194\u003c\/p\u003e \u003cp\u003eRecirculating Hot-Water Systems 196\u003c\/p\u003e \u003cp\u003eMarshmallows 196\u003c\/p\u003e \u003cp\u003eLicorice and Sour Sticks 197\u003c\/p\u003e \u003cp\u003eGum 197\u003c\/p\u003e \u003cp\u003ePowdered and Compressed Candies 198\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16. The Snack Food Industry 199\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGeneral Issues 199\u003c\/p\u003e \u003cp\u003e\u003ci\u003eBishul Akum\u003c\/i\u003e 200\u003c\/p\u003e \u003cp\u003eDairy versus Pareve 201\u003c\/p\u003e \u003cp\u003e\u003ci\u003eCholov Yisroel\u003c\/i\u003e 201\u003c\/p\u003e \u003cp\u003e\u003ci\u003eYoshon\u003c\/i\u003e 201\u003c\/p\u003e \u003cp\u003ePotato Chips 201\u003c\/p\u003e \u003cp\u003eFryers 202\u003c\/p\u003e \u003cp\u003eSeasonings 202\u003c\/p\u003e \u003cp\u003eExtruded Chips 203\u003c\/p\u003e \u003cp\u003e\u003ci\u003eBishul Akum\u003c\/i\u003e 204\u003c\/p\u003e \u003cp\u003ePassover 204\u003c\/p\u003e \u003cp\u003eFrench Fries as a Snack Food 204\u003c\/p\u003e \u003cp\u003ePretzels 205\u003c\/p\u003e \u003cp\u003eExtruded Puffed Products 205\u003c\/p\u003e \u003cp\u003eRice Cakes 206\u003c\/p\u003e \u003cp\u003ePopcorn 206\u003c\/p\u003e \u003cp\u003eCorn and Tortilla Chips 206\u003c\/p\u003e \u003cp\u003ePita and Bagel Chips 207\u003c\/p\u003e \u003cp\u003eGranola and Granola Bars 207\u003c\/p\u003e \u003cp\u003eNuts 207\u003c\/p\u003e \u003cp\u003eDried Fruit 209\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17. Essays in \u003ci\u003eKashrus \u003c\/i\u003eand Food Science 211\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 211\u003c\/p\u003e \u003cp\u003eThe Story of \u003ci\u003eBishul Akum\u003c\/i\u003e 212\u003c\/p\u003e \u003cp\u003eThe Story of Bread 219\u003c\/p\u003e \u003cp\u003eThe Story of Butter 227\u003c\/p\u003e \u003cp\u003eThe Story of Candy 230\u003c\/p\u003e \u003cp\u003eThe Story of Canning 234\u003c\/p\u003e \u003cp\u003eThe Story of Cheese and Casein 239\u003c\/p\u003e \u003cp\u003eThe Story of Chewing Gum 249\u003c\/p\u003e \u003cp\u003eThe Story of Chocolate 253\u003c\/p\u003e \u003cp\u003eThe Story of Coffee 258\u003c\/p\u003e \u003cp\u003eThe Story of Colors 262\u003c\/p\u003e \u003cp\u003eThe Story of Condiments 270\u003c\/p\u003e \u003cp\u003eThe Story of Eggs 276\u003c\/p\u003e \u003cp\u003eThe Story of Emulsifiers 283\u003c\/p\u003e \u003cp\u003eThe Story of Enzymes 288\u003c\/p\u003e \u003cp\u003eThe Story of Essential Oils 296\u003c\/p\u003e \u003cp\u003eThe Story of Fat and Fat Replacers 299\u003c\/p\u003e \u003cp\u003eThe Story of Fish 302\u003c\/p\u003e \u003cp\u003eThe Story of Food from the Tree 309\u003c\/p\u003e \u003cp\u003eThe Story of Fruit 313\u003c\/p\u003e \u003cp\u003eThe Story of Gelatin 317\u003c\/p\u003e \u003cp\u003eThe Story of Honey and Royal Jelly 323\u003c\/p\u003e \u003cp\u003eThe Story of Ice Cream 330\u003c\/p\u003e \u003cp\u003eThe Story of Imitation Foods 334\u003c\/p\u003e \u003cp\u003eThe Story of Infant Formula 339\u003c\/p\u003e \u003cp\u003eThe Story of Insect Infestation 342\u003c\/p\u003e \u003cp\u003eThe Story of Juices 353\u003c\/p\u003e \u003cp\u003eThe Story of \u003ci\u003eKitniyos\u003c\/i\u003e 357\u003c\/p\u003e \u003cp\u003eThe Story of Kosher Meat 363\u003c\/p\u003e \u003cp\u003eThe Story of Kosher Poultry 370\u003c\/p\u003e \u003cp\u003eThe Story of L-Cysteine 374\u003c\/p\u003e \u003cp\u003eThe Story of Margarine 379\u003c\/p\u003e \u003cp\u003eThe Story of \u003ci\u003eMatzah \u003c\/i\u003e(Unleavened Bread) 383\u003c\/p\u003e \u003cp\u003eThe Story of Minerals 390\u003c\/p\u003e \u003cp\u003eThe Story of Mushrooms 393\u003c\/p\u003e \u003cp\u003eThe Story of Noodles 397\u003c\/p\u003e \u003cp\u003eThe Story of Nuts 401\u003c\/p\u003e \u003cp\u003eThe Story of Olives 405\u003c\/p\u003e \u003cp\u003eThe Story of Potatoes 409\u003c\/p\u003e \u003cp\u003eThe Story of Preservatives 415\u003c\/p\u003e \u003cp\u003eThe Story of Release Agents 420\u003c\/p\u003e \u003cp\u003eThe Story of Spices 426\u003c\/p\u003e \u003cp\u003eThe Story of Starch 430\u003c\/p\u003e \u003cp\u003eThe Story of Steam 433\u003c\/p\u003e \u003cp\u003eThe Story of Sugar and Sugar Alcohols 437\u003c\/p\u003e \u003cp\u003eThe Story of Sugar Replacers 443\u003c\/p\u003e \u003cp\u003eThe Story of Tea 450\u003c\/p\u003e \u003cp\u003eThe Story of Tuna 453\u003c\/p\u003e \u003cp\u003eThe Story of Vinegar 461\u003c\/p\u003e \u003cp\u003eThe Story of Vitamins 466\u003c\/p\u003e \u003cp\u003eThe Story of Whey 471\u003c\/p\u003e \u003cp\u003eThe Story of Wine, Beer, and Alcohol 477\u003c\/p\u003e \u003cp\u003e\u003ci\u003eKashrus \u003c\/i\u003eGlossary for the Food Technologist 487\u003c\/p\u003e \u003cp\u003eIndex 499\u003c\/p\u003e \u003cp\u003e\u003cb\u003eRabbi Zushe Blech\u003c\/b\u003e is considered one of the world's leading experts in modern Kosher food production and technology, serving for over twenty years in administrative and field positions relating to all aspects of Kosher certification. He served for fourteen years as a regional director for the 'Kashrus' division of the Union of Orthodox Jewish Congregations of America (the 'OU'), and has since served as a technical and 'Halachic' consultant to virtually all of the major 'Kashrus' certifying agencies worldwide. He has written and lectured throughout the world on the entire gamut of Kosher issues, and has consulted with a number of major food manufacturers to educate them on Kosher issues, obtaining certification, and resolving 'Kashrus' issues.\u003cbr\u003eHe is a foremost authority on the integration of all aspects of modern food technology with Kosher requirements, including those relating to such cutting-edge issues as biotechnology and enzymology. His articles, many of which are included in \u003ci\u003eKosher Food Production\u003c\/i\u003e, have been printed in major Kosher periodicals and publications, such as the \u003ci\u003eDaf ha'Kashrus\u003c\/i\u003e (OU), \u003ci\u003eKashrus Magazine\u003c\/i\u003e, and \u003ci\u003eNews \u0026amp; Views\u003c\/i\u003e (MK). At present, Rabbi Blech directs Kosher certification for 'Kehillas Bais Benzion' in Monsey, NY, and serves as the 'Kashrus' Administrator of EarthKosher Certification.\u003c\/p\u003e The second edition of \u003ci\u003eKosher Food Production\u003c\/i\u003e 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. \u003ci\u003eKosher Food Production, Second Edition\u003c\/i\u003e serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology.","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989503688933,"sku":"NP9780813820934","price":274.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813820934.jpg?v=1761784368","url":"https:\/\/k12savings.com\/es\/products\/kosher-food-production-isbn-9780813820934","provider":"K12savings","version":"1.0","type":"link"}