By Rabbi Zushe Yosef Blech
The Kosher food industry has become increasingly important in recent years with research now finding that roughly 40% of the retail food products sold in the United States today bear some type of Kosher certification. Kosher Food Production explores the intricate relationship between modern food production and related Kosher application.
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.
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
Cheese and Casein
Fat and Fat Replacers
Food from the Tree
Honey and Royal Jelly
Matzah (Unleavened Bread)
Sugar and Sugar Alcohols
Wine, Beer, and Alcohol
Kashrus Glossary for the Food Technologist
About the Author: Rabbi Zushe Blech 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.
He 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 Kosher Food Production, have been printed in major Kosher periodicals and publications, such as the Daf ha’Kashrus (OU), Kashrus Magazine, and News & Views (MK). At present, Rabbi Blech directs Kosher certification for Kehillas Bais Benzion in Monsey, NY, and serves as a permanent Kashrus consultant for the Montreal Va’ad ha’Kashrus.
Readership: Kosher administrators of food processing companies; food scientists, technologists, and professionals in food plants of all sizes; manufacturing, operations, packaging and quality assurance personnel; professionals working in R&D, marketing and training capacities; students and faculty in food science and technology programs.
Publication Date: 2004
Size: 544 pages; 6 x 9
Publisher: Blackwell Publishing
Formerly Iowa State Press, a Blackwell Publishing Company
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