Halal Production Requirements for Dairy Products

Authored by: Mian N. Riaz , Munir M. Chaudry

Handbook of Halal Food Production

Print publication date:  September  2018
Online publication date:  September  2018

Print ISBN: 9781498709712
eBook ISBN: 9781315119564
Adobe ISBN:

10.1201/9781315119564-11

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Abstract

The dairy products industry produces a vast number of products ranging from fresh milk to ice creams and frozen desserts. Dairy is one of the oldest food industries. Cheese, which has been produced for about 5000 years, is one of the classical fabricated foods in the human diet (Fox et al., 2000). A wealth of information is available on all aspects of milk and dairy processing; however, the processors generally do not take into account the needs of the Muslim consumer. It is appropriate to mention that producing halal products is very similar to producing kosher products, although halal requirements are a bit simpler. Therefore, most kosher dairy products can easily be halal certified (“dual certified”) and some that are not kosher can still be halal. For a comparative analysis between kosher and halal, the reader is encouraged to consult Chapter 25.

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