- Hardcover: 552 pages
- Publisher: Wiley-Blackwell; 2 edition (January 12, 2009)
- Language: English
- ISBN-10: 0813820936
- ISBN-13: 978-0813820934
- Product Dimensions: 7.4 x 1.3 x 10.3 inches
- Shipping Weight: 2.9 pounds (View shipping rates and policies)
- Average Customer Review: 1 customer review
- Amazon Best Sellers Rank: #2,311,973 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Kosher Food Production 2nd Edition
Use the Amazon App to scan ISBNs and compare prices.
See the Best Books of 2018 So Far
Looking for something great to read? Browse our editors' picks for the best books of the year so far in fiction, nonfiction, mysteries, children's books, and much more.
Frequently bought together
Customers who bought this item also bought
From the Back Cover
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, Rabbi 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.
About the Author
Rabbi Zushe Blech is considered one of the world’sleading experts in modern Kosher food production and technology,serving for over twenty years in administrative and field positionsrelating to all aspects of Kosher certification. He served forfourteen years as a regional director for the Kashrusdivision of the Union of Orthodox Jewish Congregations of America(the “OU”), and has since served as a technical andHalachic consultant to virtually all of the majorKashrus certifying agencies worldwide. He has written andlectured throughout the world on the entire gamut of Kosher issues,and has consulted with a number of major food manufacturers toeducate them on Kosher issues, obtaining certification, andresolving Kashrus issues.
He is a foremost authority on the integration of all aspects ofmodern food technology with Kosher requirements, including thoserelating to such cutting-edge issues as biotechnology andenzymology. His articles, many of which are included in KosherFood Production, have been printed in major Kosher periodicalsand publications, such as the Daf ha’Kashrus (OU),Kashrus Magazine, and News & Views (MK). Atpresent, Rabbi Blech directs Kosher certification for KehillasBais Benzion in Monsey, NY, and serves as the KashrusAdministrator of EarthKosher Certification.