Approximately 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
• 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 – is included, giving readers insight and understanding of the concerns behind the Kosher laws which they accommodate.

Kosher Food Production is an indispensable reference covering the issues confronting the application of Kosher law to 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

Contents

1. Introduction
2. Kosher Certification – Theory and Application
3. Basic Halachic Concepts in Kashrus
4. Ingredient Management
5. Rabbinic Etiquette
6. Kosher for Passover
7. Fruits and Vegetables
8. The Baking Industry
9. The Biotechnology Industry
10. The Dairy Industry
11. The Fish Industry
12. The Flavor Industry
13. The Meat and Poultry Industries
14. The Oils, Fats, and Emulsifier Industries
15. The Food Service Industry
16. Artificial Sweeteners
17. Bread
18. Butter
19. Candy
20. Canning
21. Cheese and Casein
22. Chewing Gum
23. Chocolate
24. Colors
25. Condiments
26. Eggs
27. Emulsifiers
28. Enzymes
29. Fat and Fat Replacers
30. Fish
31. Food from the Tree
32. Fruit
33. Honey and Royal Jelly
34. Imitation Foods
35. Infant Formula
36. Kitniyos
37. Kosher Meat
38. Kosher Poultry
39. L-Cysteine
40. Margarine
41. Matzah (Unleavened Bread)
42. Minerals
43. Mushrooms
44. Nuts
45. Olives
46. Potatoes
47. Preservatives
48. Release Agents
49. Spices
50. Starch
51. Steam
52. Sugar and Sugar Alcohols
53. Tuna
54. Vinegar
55. Vitamins
56. Whey
57. Wine, Beer, and Alcohol

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