Orthodox

Product Description
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.