On Sunday evening, November 25th, I joined Dr. Simcha Katz, Chairman of the OU’s Joint Kashrus Commission, Rabbi Avrohom Juravel, head of OU Kashrus Technical Services, and a group of senior OU Kashrus staff for a special kashering and production at a well-established ricotta cheese company. The evening’s protocol was to kasher the cheese facility’s cholov stam equipment and to supervise an overnight production of cholov Yisroel ricotta for an OU-certified ‘heimishe‘ manufacturer of upscale Italian specialty products.
We are all familiar with the mitzvah of hafrashas challah. When baking large amounts of bread, cake, or cookies, we make a berachah and take off a small piece of dough as the challah. Many bake extra dough in order to be able to perform this special mitzvah.
1) For those RFR’s whose plants need Kosher for Passover Glycerine be advised that Procter & Gamble is now producing a non-Passover Glycerine that is named: Superol Kosher Glycerine not for Passover (KNP). This product is now being sold bulk, and will soon be sold in drums also. 2) The OU certifies some glycerine and […]
For I am Hashem your God – you are to sanctify yourselves and you shall be holy, for I am holy; and you shall not contaminate yourselves through any teeming thing that creeps on the earth. (Leviticus 11:44)
In Switzerland it is inconceivable to celebrate a joyous occasion without a glass of kirsch – cherry brandy. For tourists, it is compulsory to take home postcards of the Alps, a package of Swiss cheese and … a bottle of kirsch [German for “cherry” ].
There is a definite connection between New Yorkers and the New York City bagel. New Yorkers are tough and firm on the outside but gentle and caring on the inside. A real New York City bagel too, is hard and crispy on the outside but moist and chewy on the inside. New Yorkers are shiny and flamboyant on the outside but good old down-to-earth and friendly on the inside. A real New York City bagel too, is burnished and slick on the outside but mushy and snug on the inside.
The OU certifies many brands of English Muffins which are labeled OU-D and many others that are OU-Pareve. In light of the issur to produce dairy bread (Shulchan Aruch 97:1), how can the OU certify muffins as dairy? The following two answers have been suggested to this question, and each is followed by Rav Schachter’s comments:
Muffins have a unique shape.
OU policy requires that liquid bulk commodities, such as high fructose corn syrup or vegetable oils, must be transported in trailers that are acceptable to the OU.
The Reasons behind a thriving organization’s success lie squarely at the doors of its trailblazers, the dedicated forefathers who laid the essential groundwork. In the booming OU Kashrut Division’s case, you could try knocking on the two Giants of Kashrut’s doors, but you probably won’t find them home; they’re on the road happily priming the next generation of experts.
In the previous issue of The Daf HaKashrus, Rabbi Avraham Juravel alerted RFR’s to the serious Kashruth concerns involved with “cow water”. In the following article Rabbi Dovid Cohen discusses, in more depth, these Halachic issues.