By By Donna Berry, Editor and Dairy Food Consultant
Kosher has its roots in Judaism, but its future has a much broader audience, as the term has come to be synonymous with quality. And in today’s America, with food safety recalls occurring on what seems to be a regular basis, many Americans are turning to well-recognized kosher certifiers such as the Orthodox Union for the reassurance they need to once again have faith in their food supply.
By By Rabbi Andrew Gordimer
In the farm country of Reading, PA, a kosher wonder has been born. Created with what can only be termed “Kosher Intelligent Design,” Dietrich's Specialty Processing, LLC has sharpened and reshaped the cutting edge of kosher systems, setting an example that is hard to match.
The Dietrich family started in the milk business in 1926 as Dietrich’s Dairy, a retail fluid milk products company. From that starting point, Dietrich’s Milk Products (DMP) was formed in 1952 to make milk powders. In 1969, Dietrich’s Dairy operations were discontinued and the family continued to own and operate DMP through 1998, at which point it was reorganized as an LLC (limited-liability company) with two large dairy cooperatives as equal partners with the family.
By Rabbi Gordimer
Milk is the most basic source of all that is dairy. Milk is also pretty basic from a kashrus perspective; so long as it is not cholov beheimah temei’ah (milk from a non-kosher species) or cholov akum (milk which is unsupervised or of unverified origin), milk is always kosher. Thus, most dairy materials made directly from milk would appear to be simple from a kashrus standpoint.
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