نوع مقاله : مقاله مروری
نویسندگان
1 گروه علوم و صنایع غذایی، دانشکده علوم زیستی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.
2 گروه علوم شیلات، دانشکده علوم و فنون دریایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.
چکیده
کلیدواژه‌ها
عنوان مقاله [English]
نویسندگان [English]
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 by-products 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.
کلیدواژه‌ها [English]
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