FSTC 300 Lecture Notes - Lecture 4: Collagen, Xanthan Gum, Pectin
Document Summary
Dairy, gelatin, alcohol and enzymes in halal production. The food laws are explained and put into practice through the sunnah. Sunnah the life, actions and teachings of the prophet muhammad. These actions recorded in the hadith the compilation of the traditions of prophet muhammad. Two main sources of dairy in the world. Milk from any halal animal is considered halal. Some dairies use gelatin as a thickening agent during processing. To be suitable for muslims- halal gelatin/vegetable gums. Mono and di-glycerides added to these products to prevent separation of fat and water phase. Only vegetable derived ingredients can be used for halal products. With dry milk powder and nonfat dry milk powder. Spray drier must be clean from any haram product. Cheese vat, enzymes culture and color, coagulation and cutting, cooking and stirring, separating, whey, cheese, curd-matting, salting, press in blocks and packaging, ripening cutting/wrapping and labeling. Hcp-1 in the u. s all milk is cow milk unless specified otherwise.