17 Questions
What is the main purpose of the Malaysian Protocol for Halal Meat and Poultry Productions?
To set guidelines for halal certification of meat and poultry
What is one type of casing that is not edible according to the text?
Cellulose casing
Which department must inspect and approve plants for imported meat in Malaysia?
Department of Veterinary Services (DVS)
According to the Quran, what is one of the recommended foods for Muslims?
Milk
What is one product in the dairy industry mentioned in the text?
Fresh milk and ice creams
Which category of fish and seafood includes animals that cannot survive without being in water?
Category three
In the context of halal food production, what are some questionable ingredients in the cereal and confectionary industries?
L-Cysteine E920 and emulsifiers
Which type of animals included in the halal food production are capable of living outside water because they can breathe air?
Animals generally falling under the definition of seafood
What is a control point specifically mentioned in surimi production in the context of halal food production?
Control of halal status during surimi production
Which ingredient is commonly used as a pan grease and release agent in the cereal and confectionary industry?
Sodium stearyl lactylate
In halal food production, which product category comprises animals that may have fins but not removable scales?
Category two
What is a permitted emulsifier in halal dairy products?
Polysorbates
Which enzyme is used during the cheese-making process for halal cheese production?
Pepsin
What is a key requirement for the final alcohol content in halal ice creams and frozen desserts?
Alcohol content < 0.1%
In halal food production, what is permissible in terms of sea animals' slaughter?
There is no requirement to slaughter sea animals similar to land animals
What type of whey protein concentrate is considered halal?
Plant-sourced whey protein concentrate
Which type of culture is preferred in halal dairy products production?
Bacteria culture from plant sources
Study Notes
Halal Food Production: Meat and Poultry
- Natural casing for meat products is made from animal guts
- Collagen casing is made from finely ground cattle skin
- Cellulose casing is not edible and made from cellulose, a plant material
- All meat and meat-based products imported to Malaysia must be halal certified by recognized Foreign Halal Certification Bodies
- Imported meat production plants must be inspected and approved by JAKIM and Department of Veterinary Services (DVS)
Halal Food Production: Dairy Products
- Milk is a recommended food in the Quran, but it must not show signs of deterioration and spoilage
- Dairy products include fresh milk, ice creams, and frozen desserts
- Ingredients with questionable halal status in dairy products include gelatin, emulsifiers, and L-Cysteine E920
- Sources of raw materials, food ingredients, and processing equipment must be halal and free from haram contaminants
Halal Food Production: Dairy Products (Cont.)
- Milk types: whole, low-fat, skim, and flavored
- Emulsifiers used in dairy products include polysorbates and mono- and diglycerides
- Cream, half and half, and butter may contain Mono- and diglycerides of vegetable origin
- Cheese production involves acid and enzyme (pepsin and renin) curdling process
- Whey protein concentrate, whey protein isolate, and lactose are by-products of cheese-making
Halal Food Production: Dairy Products (Cont.)
- Ice creams and frozen desserts may contain natural vanilla flavor and liquor flavors (rum) with minimal alcohol content (< 0.1%)
- Transgenic produced enzymes are preferable in dairy products
Halal Food Production: Fish and Seafood
- Fish and seafood can be divided into four categories: fish with scales and fins, fish with fins but not removable scales, fish species that cannot survive without water, and seafood that can breathe air
- Three points of jurisprudence for fish and seafood: animals that wholly live in water are permitted, no requirement to slaughter sea animals, and permitted to eat dead sea animals
- Halal control points in surimi production involve ensuring the halal status of ingredients and processing equipment
Test your knowledge on halal guidelines for producing dairy products including milk, cream, butter, cheese, and more. Learn about permissible ingredients, processing techniques, and restrictions in halal food production.
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