Requirements for the production of halal dairy products

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Sedaghati Marjaneh; MOORAKI NARGESS

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Journal Paper

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Journal: HALAL JOURNAL Year:2021 | Volume:3 | Issue:4 Page(s): 88-96

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Information Journal Paper

Title

Requirements for the production of halal dairy products

Author(s)

Sedaghati Marjaneh | MOORAKI NARGESS | Issue Writer Certificate

Keywords

Halal

Dairy Products

Halal Requirements

Abstract

Background and objective: Muslims follow Islamic dietary guidelines for food preparation, and foods prepared in accordance with this guideline fall into the category of Halal foods. To produce Halal Dairy Products, emulsifiers and other components added to Dairy Products must be prepared from Halal sources such as plant sources. In the production of cream, butter and fatty products, emulsifiers are used to prevent becoming two phases in product, which need to be Halal. Various enzymes and additives are used to produce different types of cheese. Many enzymes are obtained from pigs. enzymes have an important effect on by-products made from cheese such as whey and its derivatives. These raw materials themselves can address the issue of solubility in other dairy byproducts such as frozen dairy desserts. The present study in the form of library research using related data banks and are coordinated with reference epistle and commandments. Results: Therefore, due to the widespread production and consumption of Dairy Products and the revelation of the negative effects of haram foods on the health of the soul and body of Muslims, it is necessary to ensure the raw materials and additives used in this industry are Halal and all manufacturers have a duty to prepare Halal and qualify raw materials and food products. Conclusion: Results of this article is to examine the requirements that should be considered in the production of milk and Dairy Products so that Muslim consumers are confident milk and Dairy Products are Halal at the time of consumption.

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APA: Copy

Sedaghati, Marjaneh, & MOORAKI, NARGESS. (2021). Requirements for the production of halal dairy products. HALAL JOURNAL, 3(4 ), 88-96. SID. https://sid.ir/paper/401531/en

Vancouver: Copy

Sedaghati Marjaneh, MOORAKI NARGESS. Requirements for the production of halal dairy products. HALAL JOURNAL[Internet]. 2021;3(4 ):88-96. Available from: https://sid.ir/paper/401531/en

IEEE: Copy

Marjaneh Sedaghati, and NARGESS MOORAKI, “Requirements for the production of halal dairy products,” HALAL JOURNAL, vol. 3, no. 4 , pp. 88–96, 2021, [Online]. Available: https://sid.ir/paper/401531/en

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