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i:j j : ;, • ;,~ ,.,,, microbial enzymes are the product of vegetative cells rabbi klein, in his responsa on the kashrut of gelatin ( ) and the kashrut of cheese ( ), analyzes a number of principles that have wide application to the questions arising from modern methods of food production.' ti ese principles
:l z. n :::l , need not be utilized in the case of microbial rennin. the enzyme chymosin and other milk-clot- ting enzymes are not derived from animal sources. they are derived from microorganisms which arc living vegetative cells, namely, y<:asts, bacteria and molds and pose no problem in so far as...
http://www.rabbinicalassembly.org/sites/default/files/assets/public/halakhah/teshuvot/19912000/abelson_microbial.pdf