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E-raamat: Kosher Food Production 2e 2nd Edition [Wiley Online]

(Director of Kashrus of the Mechon L'Hoyroa, Monsey, NY; Consultant to the Montreal Council of Rabbis; and Director of Kashrus of Kehillas Bais Ben Zion, Monsey, NY, USA)
  • Formaat: 560 pages
  • Ilmumisaeg: 30-Dec-2008
  • Kirjastus: Wiley-Blackwell
  • ISBN-10: 813804752
  • ISBN-13: 9780813804750
Teised raamatud teemal:
  • Wiley Online
  • Hind: 258,99 €*
  • * hind, mis tagab piiramatu üheaegsete kasutajate arvuga ligipääsu piiramatuks ajaks
Kosher Food Production 2e 2nd EditionSuurem pilt
  • Formaat: 560 pages
  • Ilmumisaeg: 30-Dec-2008
  • Kirjastus: Wiley-Blackwell
  • ISBN-10: 813804752
  • ISBN-13: 9780813804750
Teised raamatud teemal:
Wiley Online e-raamatudRohkem infot Wiley Online kohta
Raamatu kodulehekülg: https://onlinelibrary.wiley.com/doi/book/10.1002/9780813804750
A foremost authority on modern kosher food production and technology introduces the concepts and practices of kashrus (keeping kosher). New York-based Rabbi Blech elucidates the complexities of kosher certification involved in the scientific/ technical and halachic (Jewish law) aspects of fit foods, their processing, and serving in restaurants--from staples to bioengineered ingredients. Among the some 50 informative essays are new ones on snack foods and the candy/confection industries. The updated industry standard includes a foreword by the rabbinic administrator of the Union of Orthodox Jewish Congregations of America, the preface to the 2005 edition, a table of symbols used to indicate categories of kosher certification, a kashrus glossary for the food technologist, biblical quotes, and an auxiliary website. Annotation ©2009 Book News, Inc., Portland, OR (booknews.com)

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, 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; 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.
Foreword xiii
Acknowledgments xv
Preface to the First Edition xvii
Preface to the Second Edition xxi
Introduction xxiii
Kosher Certification: Theory and Application
1(24)
The Purpose of Kosher Certification
1(1)
Theory of Kosher Certification
1(2)
The Kosher Certification Program
3(5)
Restrictions on Raw Materials
4(1)
Restrictions on Production
5(1)
Restrictions on Packaging
6(2)
The Certification Process
8(17)
Choice of Certification
8(2)
Labeling
10(1)
Application
11(1)
Initial Inspection
12(1)
Review of Ingredients and Other Issues Relating to the Certification
13(1)
Contract
14(3)
Inspections
17(1)
Letter of Certification and Labeling Requirements
17(2)
``Dairy'' versus ``Dairy Equipment''
19(1)
Private Label Agreements
20(2)
M'hadrin Certifications
22(3)
Basic Halachic Concepts in Kashrus
25(28)
Food Sources
25(1)
Prohibited Mixtures
26(3)
Milk and Meat---Ba'sar b'Cholov
27(1)
Fish and Meat
28(1)
Bitul (Nullification)
29(2)
B'lios (Absorbed Flavors)
31(10)
B'lios in Foods
31(1)
B'lios in Equipment
32(1)
Practical Applications of the Concept of B'lios
33(3)
B'lios and Utilities
36(1)
Practical Utilities Issues
37(1)
Practical Solutions to Utilities Issues
38(3)
Kosherization (Kashering) of Equipment
41(6)
Libun
41(1)
Libun Chamur
41(1)
Libun Kal
42(1)
Hag'olah
42(1)
Ayno Ben Yomo
42(1)
P'gimah
43(1)
Temperature
43(4)
Bishul Akum
47(6)
Types of Food Subject to Bishul Akum Concerns
48(1)
Types of Cooking Subject to Bishul Akum Concerns
49(1)
Methods of Creating a Bishul Yisroel Status
49(4)
Ingredient Management
53(12)
Ingredient Grouping
55(4)
Ingredients Not Requiring a Kosher Certification
56(1)
Ingredients That Require Kosher Verification
57(1)
Non-Kosher Ingredients
58(1)
Ingredient Status
59(2)
Additional Specifications
61(4)
Rabbinic Etiquette
65(6)
Shabbos
66(1)
Yom Tov
66(2)
Prayers
68(1)
Shaking Hands
68(1)
Vehicular Travel/Seating
68(1)
Beards and Sidelocks
69(1)
Clothing
69(1)
Yarmulke and Tzitzis
69(1)
Food for the Mashgiach
70(1)
Kosher for Passover
71(14)
Passover Ingredient Classification and Terminology
72(8)
Inherently Kosher for Passover
73(1)
Certified Kosher for Passover (Nongrain Based)---Regular Production
74(1)
Certified Kosher for Passover (Nongrain Based)---Special Production
75(1)
Matzah (Unleavened Bread)
76(1)
Gebrokts
77(1)
Matzah A'shirah (Egg Matzah)
77(1)
Kitniyos
78(2)
Chometz
80(1)
Passover Certification and Supervision
80(1)
Jewish-Owned Companies
81(4)
Fruit and Vegetables
85(6)
Insect Infestation
85(2)
Israeli Produce
87(2)
Wine and Grape Juice---S'tam Yaynam
89(1)
Fruit and Vegetable Coatings
89(2)
The Baking Industry
91(10)
Dairy Bread
91(1)
Ingredient Issues and Kosherization
92(5)
M'zonos (Cake) Bread
95(1)
In-Store Bakeries
95(1)
Challah
96(1)
Supplementary Standards
97(4)
Pas Yisroel
97(2)
Yoshon
99(2)
The Biotechnology Industry
101(6)
Fermentation Using Ambient Microflora
101(1)
Fermentation Using Starters from Previous Productions
102(1)
Preparation of Pure Cultures
102(2)
Recovery of Metabolites of Fermentation
104(3)
The Dairy Industry
107(16)
Dairy Status
107(2)
Cheese and G'vinas Akum
109(1)
Practical Issues Relating to Dairy Products and Ingredients
110(9)
Fluid Milk
110(1)
Powdered Milk
111(1)
Cream
111(1)
Rennet-Set Cheese
111(2)
Acid-Set Cheese
113(1)
Whey
114(2)
Whey Cream
116(1)
Condensed and Powdered Whey
116(1)
Whey Protein Concentrate
116(1)
Lactose and Minerals
116(1)
Ricotta Cheese and Gjetost
117(1)
Butter, Butter Oil, and Buttermilk
117(1)
Sour Cream and Yogurt
117(1)
Casein and Caseinate
118(1)
Ice Cream
119(1)
Hydrolyzed Casein and Whey
119(1)
Cholov Yisroel---Supervised Milk
119(4)
The Fish Industry
123(8)
Kosher Species
123(1)
Identification of Kosher Species
124(1)
Kashrus Issues Relating to Production
125(6)
Ingredient Issues
126(1)
Processing Issues
127(2)
Bishul Akum Issues
129(2)
The Flavor Industry
131(6)
Ingredients
131(3)
Kosher Supervision Programs in Flavor Companies
134(3)
The Meat and Poultry Industries
137(12)
Kosher Species
137(2)
Kosher Slaughter---Sh'chitah
139(2)
Kosher Meat Inspection and Preparation
141(6)
Inspection of Slaughtered Animals: ``Kosher'' and ``Glatt''
142(1)
``Kashering'' and Treiboring: Issues Relating to Blood, Gid ha'Nasheh, and Cheylev
143(3)
Organs, Meat Trimmings, Rendered Fat, and Edible Oil
146(1)
Supervision of Kosher Meat and Poultry
147(2)
The Oils, Fats, and Emulsifier Industries
149(10)
Lipid Sources
149(1)
Processing Issues
150(4)
Supervision
154(1)
Additives
154(1)
Emulsifiers
155(1)
Margarine
155(2)
Lipids Used As Incidental Ingredients
157(2)
The Food-Service Industries
159(26)
Restaurants
160(14)
Kosher Standards and Nomenclature
161(4)
Supervision
165(5)
Wine, Whisky, and Liqueur
170(2)
Shabbos, Holiday, and Other Halachic Considerations
172(2)
Caterers
174(8)
Segregation of Meat, Milk, and Pareve Productions in the Same Facility
175(1)
Categories of Catering Services
175(2)
Renting Additional Equipment
177(1)
Equipment Kashering Issues
177(1)
Shabbos
178(4)
Hospitals and Long-Term Care Facilities
182(3)
Prepared Kosher Meals
182(1)
Kosher Food-Service Systems
183(2)
The Candy and Confection Industries
185(14)
Ingredient Issues
185(6)
Sugar and Sweeteners
185(4)
Gelatin
189(1)
Food Colors
190(1)
Glazes
191(1)
Production
191(8)
Boiled Candies
191(1)
Starch-Molded Candies
192(1)
Chocolate
193(1)
Chocolate Liquor, Cocoa Butter, and Cocoa
193(1)
Other Fats and Emulsifiers
193(1)
Dairy Ingredients
194(1)
Equipment and Kosherization
194(2)
Recirculating Hot-Water Systems
196(1)
Marshmallows
196(1)
Licorice and Sour Sticks
197(1)
Gum
197(1)
Powdered and Compressed Candies
198(1)
The Snack Food Industry
199(12)
General Issues
199(2)
Bishul Akum
200(1)
Dairy versus Pareve
201(1)
Cholov Yisroel
201(1)
Yoshon
201(1)
Potato Chips
201(4)
Fryers
202(1)
Seasonings
202(1)
Extruded Chips
203(1)
Bishul Akum
204(1)
Passover
204(1)
French Fries as a Snack Food
204(1)
Pretzels
205(1)
Extruded Puffed Products
205(1)
Rice Cakes
206(1)
Popcorn
206(1)
Corn and Tortilla Chips
206(1)
Pita and Bagel Chips
207(1)
Granola and Granola Bars
207(1)
Nuts
207(2)
Dried Fruit
209(2)
Essays in Kashrus and Food Science
211(276)
Introduction
211(1)
The Story of Bishul Akum
212(7)
The Story of Bread
219(8)
The Story of Butter
227(3)
The Story of Candy
230(4)
The Story of Canning
234(5)
The Story of Cheese and Casein
239(10)
The Story of Chewing Gum
249(4)
The Story of Chocolate
253(5)
The Story of Coffee
258(4)
The Story of Colors
262(8)
The Story of Condiments
270(6)
The Story of Eggs
276(7)
The Story of Emulsifiers
283(5)
The Story of Enzymes
288(8)
The Story of Essential Oils
296(3)
The Story of Fat and Fat Replacers
299(3)
The Story of Fish
302(7)
The Story of Food from the Tree
309(4)
The Story of Fruit
313(4)
The Story of Gelatin
317(6)
The Story of Honey and Royal Jelly
323(7)
The Story of Ice Cream
330(4)
The Story of Imitation Foods
334(5)
The Story of Infant Formula
339(3)
The Story of Insect Infestation
342(11)
The Story of Juices
353(4)
The Story of Kitniyos
357(6)
The Story of Kosher Meat
363(7)
The Story of Kosher Poultry
370(4)
The Story of L-Cysteine
374(5)
The Story of Margarine
379(4)
The Story of Matzah (Unleavened Bread)
383(7)
The Story of Minerals
390(3)
The Story of Mushrooms
393(4)
The Story of Noodles
397(4)
The Story of Nuts
401(4)
The Story of Olives
405(4)
The Story of Potatoes
409(6)
The Story of Preservatives
415(5)
The Story of Release Agents
420(6)
The Story of Spices
426(4)
The Story of Starch
430(3)
The Story of Steam
433(4)
The Story of Sugar and Sugar Alcohols
437(6)
The Story of Sugar Replacers
443(7)
The Story of Tea
450(3)
The Story of Tuna
453(8)
The Story of Vinegar
461(5)
The Story of Vitamins
466(5)
The Story of Whey
471(6)
The Story of Wine, Beer, and Alcohol
477(10)
Kashrus Glossary for the Food Technologist 487(12)
Index 499
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 the 'Kashrus' Administrator of EarthKosher Certification.
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