Kosher China 洁食中国－Kosher犹太洁食认证, Kosher产品, Kosher知识, Kosher生活在中国

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.

近年来，犹太食品行业已经变得越加重要。通过研究证实，现在约有40%的零售食品具有机构出具的犹太洁食认证在美国出售。《Kosher洁食食品生产》研究在现代食品和犹太洁食认证申请之间错综复杂的关系。

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.

根据一份对基础犹太洁食法规和理论的介绍，作者Blech详述现代食品工厂为迎合犹太洁食认证标准的食品生产程序要点。这些犹太洁食申请章节包括成分管理；拉比礼节；犹太教规定的逾越节；水果和蔬菜；食品服务；以及烘焙业、生物工艺学、奶制品、鱼类、香料、肉类和家禽，还有油类、油脂和乳化剂。一系列见闻广博并欢快愉悦的表述，特别适合长期的食品科学读者。最后，给读者带来大量知识并使其深入了解，这将涉及到他们所期待迎合的犹太洁食法律法规。

Kosher Food Production serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology.

《Kosher洁食食品生产》作为出版物中一本不可缺少的概要，服务于现代食品技术，针对的是对犹太洁食法律的应用。

Basic Kashrus – Leading off the book is a section introducing the reader to Kosher Laws and Theory. 基础洁食要求-这本书的开始是向读者介绍犹太洁食法律和理论的一个章节。

Food Production Principles – Information covered includes Kosher food plant design, cleaning and detergents, GMPs for Kosher facilities, and more. 食品生产原理-其中的知识覆盖包括了犹太洁食食品厂房设计，清洁和去污，犹太洁食设备的GMPs认证等等。

Industry-specific Discussions of Kosher Application 工业-犹太洁食申请的特别评论

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. 食物、饮料和成分项目-这些启蒙篇章通过对有关的犹太族历史、传统和法律法律规的描述，阐述犹太规章如何对现代食品产生超过约40种食品种类的影响。

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. 概要-这些摘要在每篇章节的最后进行总结，为了记住犹太洁食所涉及的食品、饮料，以及成分的加工进行再次要点巩固。

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. 犹太洁食术语表-一系列对于外行食品学家而言是不熟悉的犹太洁食相关的项目附在在这本书的后面。

内容Contents:
1. Introduction 介绍
2. Kosher Certification – Theory and Application 犹太洁食认证-理论和应用
3. Basic Halachic Concepts in Kashrus 在犹太洁食认证中的基础概念
4. Ingredient Management 成分管理
5. Rabbinic Etiquette 拉比礼节
6. Kosher for Passover 逾越节的洁食
7. Fruits and Vegetables 水果和蔬菜
8. The Baking Industry 烘焙食品工业
9. The Biotechnology Industry 生物工程工业
10. The Dairy Industry乳品工业
11. The Fish Industry 渔业
12. The Flavor Industry 香精香料工业
13. The Meat and Poultry Industries 肉类和家禽业
14. The Oils, Fats, and Emulsifier Industries 油、油脂和乳化剂行业
15. The Food Service Industry 食品服务业
Essays in Kashrus and Food Science 犹太洁食和食品科学的评论
16. Artificial Sweetners 人造糖果
17. Bread 面包
18. Butter 黄油
19. Candy 蜜饯
20. Canning 罐头
21. Cheese and Casein 干酪和干酪素
22. Chewing Gum 口香糖
23. Chocolate 巧克力
24. Colors 色素
25. Condiments 调味品
26. Eggs 蛋
27. Emulsifiers乳化剂
28. Enzymes 酶
29. Fat and Fat Replacers 油脂及其替代品
30. Fish 鱼类
31. Food from the Tree 来自树上的食品
32. Fruit 水果
33. Honey and Royal Jelly 蜂蜜和蜂王浆
34. Imitation Foods 仿制食品
35. Infant Formula 婴幼儿配方
36. Kitniyos 豆类
37. Kosher Meat 犹太洁食肉类
38. Kosher Poultry 犹太洁食家禽
39. L-Cysteine L-半胱氨酸
40. Margarine 人造黄油
41. Matzah (Unleavened Bread) 未经发酵面包
42. Minerals 矿物质
43. Mushrooms 蘑菇/菌类
44. Nuts 坚果
45. Olives 橄榄
46. Potatoes 马铃薯
47. Preservatives 防腐剂
48. Release Agents 隔离剂
49. Spices 香料
50. Starch 淀粉
51. Steam 蒸汽
52. Sugar and Sugar Alcohols 糖以及带糖分的酒精制品
53. Tuna 金枪鱼
54. Vinegar 醋
55. Vitamins 维生素
56. Whey 乳清
57. Wine, Beer, and Alcohol葡萄酒、啤酒、酒精
Kashrus Glossary for the Food Technologist 食品专家的洁食术语表

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 (Bais-K), and serves as a permanent Kashrus consultant for the Montreal Va’ad ha’Kashrus.

Rabbi Zushe Blech （拉比布莱克）被认为是世界上对现代犹太洁食食品生产和技术有较深研究的专家之一，担任超过20年的行政和所有涉及犹太洁食认证有关方面的职务。他作为美国正统犹太宗教协会的犹太洁食公司（“OU”）区域总裁有14个年头，并且此后作为一名技术和Halachic咨询者服务于全世界主要的犹太洁食代理处。他已经撰写并且在全球进行过针对整个犹太洁食领域评论的演讲，同时通过和许多主要的食品制造者商议，对他们进行犹太洁食知识的教育。使他们获得认证和解决犹太洁食问题。他是首位拥有犹太洁食要求在所有现代食品技术方面的综合权威者。这包括诸如生物工艺和酶学上的边缘问题。大多数他的文章被纳入《Kosher洁食食品生产》，并已出版在主要的犹太洁食期刊和出版物上，诸如the Daf ha’Kashrus (OU)，犹太洁食杂志Kashrus Magazine, and 新闻和观点News & Views (MK)。现在，拉比Blech为Kehillas Bais Benzion in Monsey, NY (Bais-K) 直接进行犹太洁食认证并且作为一个永久的犹太洁食咨询家服务于加拿大蒙特利尔的Va’ad ha’Kashrus。