There are MANY certification symbols. The OU and OK are probably the best
known because they are large national organizations.

"Storrmmee" > wrote in message
...
>I do know many of the packaged snacks i sell are certified, but there are
>two different symbols according to the dh, so he keeps an eye on what is
>marked, we have been asked in the past and when we are there have opened
>machine to let a mom unit shop,
>
> Lee
> "Ellen K." > wrote in message
> ...
>>I prefer scratch cooking but actually there are MANY kosher-certified
>>products available, including quite a few that you probably purchase and
>>never realized had kosher supervision.
>>
>> "Storrmmee" > wrote in message
>> ...
>>> reading this leads me to beleive that if you are going to keep kosher,
>>> scratch cooking is a must not an option, Lee
>>> "Ellen K." > wrote in message
>>> ...
>>>>
>>>> "W. Baker" > wrote in message
>>>> ...
>>>>> Ellen K. > wrote:
>>>>>
>>>>> : "W. Baker" > wrote in message
>>>>> : ...
>>>>> : > Storrmmee > wrote:
>>>>> : > : i know this sounds weird, but it is my impression that kosher
>>>>> does ntot
>>>>> : > : allow meat and dairy in the same meal/same time? if so does
>>>>> this
>>>>> : > include
>>>>> : > : all dairy or just milk? also can you use a substitute like
>>>>> parkey or
>>>>> : > : soy/rice cheese? i know this is off topic but i just read about
>>>>> soy
>>>>> : > cream
>>>>> : > : cheese substitute and that set me wondering, Lee
>>>>> : >
>>>>> : > All dairy is included in the injunction to not eat meat and milk
>>>>> in the
>>>>> : > same mal, etc. You can use supbstitutes like soy milk, etc as
>>>>> long as
>>>>> : > there is no lctose in it t all. that is , often why you have to
>>>>> use
>>>>> : > non-daiary products that carry a small label that tells you that
>>>>> it is
>>>>> : > approved by a kosher supervising agancy.
>>>>> : >
>>>>> : > There is a soy cream cheese substitute, brand name, Tofutti. They
>>>>> also
>>>>> : > make a sour cram subastitute. You can amake a substitue by adding
>>>>> bit of
>>>>> : > lemon juic eor vinegar to the soy milk to kind of curdle it. All
>>>>> kinds of
>>>>> : > tricks to try to broaden ones repetoire.
>>>>> : >
>>>>> : > Wendy
>>>>> : >
>>>>>
>>>>> : I think lactose per se is not the issue, if it is possible to create
>>>>> it
>>>>> : chemically without physical milk it wouldn't be dairy. The issue
>>>>> is
>>>>> : physical milk, i.e. milk that was produced by an animal.
>>>>>
>>>>> That is why those of us wh keep kosher need to have our hachsher on
>>>>> many
>>>>> priducts , because there well may be ingrredients with a long distnt
>>>>> dairy
>>>>> base that can be a problem, like much lactic acid. this is also why
>>>>> many
>>>>> with milk allergies look for products that have hechshers tht show
>>>>> either
>>>>> meat or neutral(parev) so they can have the assurance that there is no
>>>>> dairy based acids etc in the product.
>>>>>
>>>>> Wendy
>>>>>
>>>>
>>>> And conversely, a product can contain lactic acid without containing
>>>> any dairy matter. (Lactic acid can apparently be created in the lab.
>>>> I found this out once when I called the supervising rav of a product
>>>> labeled pareve that showed lactic acid on the ingredient list.)
>>>>
>>>> But your larger point is absolutely correct, we need a hechsher, an
>>>> ingredient list doesn't determine anything, not least because the US
>>>> legal requirement is to list items amounting to 2% or more of the
>>>> product, whereas batel bashishim -- if even applicable -- would be less
>>>> than that... so a product could contain a non-kosher ingredient making
>>>> up more than 1/60 of the product but less than 1/50 (2%) and we would
>>>> never know by looking at the ingredient list. Besides that,
>>>> supervision is also necessary to make sure no insects are in the
>>>> product.
>>>
>>>
>>>
>>
>
>