Kosher dairy

Matt looks interested and remarks, The good thing about it is that you can eat GE cheese and still keep kosher. Matt follows this Jewish tradition, which prohibits eating meat and dairy together. 

There are special requirements concerning the equipment used to prepare kosher foods. These must be observed if the plant produces exclusively kosher products or a combination of kosher and non-kosher products. In many cases products that are pareve can be made on equipment that was used to produce either dairy or meat products. However, products produced on such equipment should not be mixed. 

Gelatine can be produced from the skin and bones of beef animals (and the skin of pork). If produced from kosher-slaughtered beef and subsequently handled in an appropriately kosher fashion, the product would be kosher. Bones and skins are considered pareve or neutral therefore, gelatine can be used with meat or dairy products. 

Hydrolysed (Enzyme-Digested) Protein are often used as flavouring components and/or functional ingredients in many food products. The use of dairy proteins as a source of hydrolysed protein would define any kosher product using this ingredient as dairy. Hydrolysed proteins from animal sources would have to be produced as kosher to be acceptable. Only hydrolysed protein of plant origin can be used without any problems. 

Obviously, processing plants must make specific efforts to comply with all these regulations and inspections. Mixed plants must scrupulously separate kosher and traif (or in some cases, meat and dairy) materials. Generally, the procedure for... 

Animals have to be slaughtered before being fit for hiunan consumption, the slaughtering processes are regulated by different rules for each religion. Muslims may eat kosher meat but Jews not halal one. Furthermore, according to kosher dietary laws meat and dairy products must be eaten separately. 

Kosher products cover a wide range of consumer products. In the food industry, beverages like teas and coffees, juices, nutritional supplements and dairy drinks are all available with the approval of the OU. The bakery industry produces cakes, muffins and breads that are kosher. Sweet products like gums, candies, yogurts and puddings are kosher. Cereals, soups, snack foods, etc., can be made a Kosher products. In some instances even toothpaste and cough medicines are available as Kosher products. Any one of these products that contain or require flavoring need to be supplied with Kosher flavors. 

There are only a few products in the world which can never be kosher civet, castoreum, carmine (no insects), pork, shellfish (and all fish without fins and scales, such as shark). Also, mixtures of dairy and meat, and mixtures of fish and meat can never be kosher. 

Kosher dietary laws divide all food and their ingredients into four categories dairy, parve, meat and non-kosher. 

The definition of kosher dairy means milk and any milk products, like cheese or butter. The kosher dairy product must come from a kosher species of animal in order to be considered kosher. Any milk derivative, like casein or butter distillate, is considered dairy when used in kosher foods, but may not be required to be claimed as dairy by the FDA. 

Dairy ingredients used on manufacturing equipment will render all ingredients processed on the equipment as dairy. If parve or meat production is scheduled to follow a dairy production, then the mandatory 24 hour idle time will be required for the equipment, followed by a Kosherization of the equipment. This process will be discussed later in the chapter. 

Combining food groups Combining meat and dairy, or fish and meat is not kosher. There are no restrictions. 

Natural and kosher tuberose lactone was recently listed in the GRAS 20 list of flavor chemicals. It is mainly used for the preparation of natural fruit and dairy flavors. They can also can be used in various flavor and fragrance formulae as an enhancer or as a modulator due to their prolonged and tenacious sensory properties. 

Uses Food emulsifier, emulsion stabilizer, dispersanL softener for baked goods, dairy prods, (coffee whiteners, frozen desserts, whipped loppings), edible oils/ shortenings, confeefonety, pet foods, peanut butter Regulatory FDA 21CFR 184.1505 (GRAS) kosher Properties Wh. semisolid, mild fatty odor bland taste m.p. 47-51 C peroxide no. 21 max. 

Uses Mixing/blending aid, vise, modifier, emulsifier for foods, esp. infant formulas and dairy replacement systems Features Highly filtered better clarity lowVOCs Regulatory FDA21CFR 184.1400 Kosher GRAS Properties Amber liq. bland to bean-like odor vise. 12,000 max. cps HLB 4 add no. 25-29 0.8% max. moisture 62-64% acetone insolubles... 

Uses Foam control agent for foods (beverages, preserves, fermentation, dairy prods, rendering), pesticides, herbicides, fertilizers, carpet cleaning Reguiatory FDA 21CFR 173,340, USDA, EPA 40CFR 180.1001, kosher Properties Milky wh, thick cream water-dilutable sp.gr. 1.0 vise. 50,000 cp pH 3.5 30% act,... 

Uses Emulsifier for icings, cakes, margarines, sweet doughs, whipped toppings, vegetable dairy systems Regulatory Kosher Properties Iodine value 70-75 max. 

Uses Emulsifier, emulsion stabilizer, emollienL opacifier and vise, builder in creams and lotions emulsifier, emulsion stabilizer for foods, frozen desserts, dairy systems, whipped toppings, confections, chewing gum, baked goods, sweet doughs, and peanut butter Features General purpose Regulatory Kosher grade avail. 

Uses Binder, emulsifier for foods (imitation cheese, bakery prods., frozen dairy dessert, health foods) and pharmaceuticals Reguiatory Kosher... 

Uses Thickener, stabiiizer in sauces, saiad dressings, bakery, dairy emuisifier Features Reduced nuisance dust Regutatery Kosher... 

Uses Emulsifier for foods, margarine, peanut butler, icings, dairy subslilules Regulatory Kosher... 

Uses 0/w emulsifier and wetting agent for food applies., esp. infant fonnulas, meal gravies emulsifies fats in infant fonnulas and other dairy replacer systems synergistic with other hydrophilic emulsifiers Regulatory FDA 21CFR 184.1400 kosher... 

Uses Food emulsifier for vegetable dairy systems, lowfat dietary prepared foods, confectionery coatings solubilizer for essential oils, flavors suspending agent for food colors defoamer polysorbate replacement Regulatory FDA 21CFR 172.854 kosher grade Properties Amber cl. to hazy vise, liq., mild fatty odor HLB 13.0 iodine no. 60 ... 

Uses Food emulsifier stabilizer for peanut butter and nut spreads controls fat agglomeration in sour cream, dairy creams, nondairy creams whipping aid Reguiatory Avail, in kosher grade... 

Uses Emulsifier, stabilizer, lexturizerfor baking, cereals, meat, poultry, dairy/ cheese, processed foods emulsifier for cheese conosion/scale inhibitor, seques-Irant for drinking water treatment Regulatery NSF certified kosher... 

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