08 Jul KASHRUS QUESTIONS OF THE WEEK WITH RABBI MOSHE ELEFANT

What is casein?
Casein is one of the main proteins found in milk. It’s commonly processed
into sodium caseinate, which is often used in “non-dairy” creamers and
other food products.
Why does casein matter in terms of kashrut (Jewish dietary law)?
In halacha (Jewish law), casein is considered dairy, even if it no longer contains lactose or
resembles milk.
How is casein made?
There are two main types of casein:
Rennet Casein: Made by adding rennet to milk, which causes curdling. The curds are washed
to remove lactose, leaving mostly casein protein.
Acid Casein: Made by acidifying milk until it curdles. The curds are washed, removing the
lactose and leaving pure casein.
Both types are halachically equivalent to cheese and are therefore dairy.
Why are some “non-dairy” creamers labeled OU-D (Orthodox Union Dairy)?
Many “non-dairy” creamers contain sodium
caseinate, a milk derivative. Even though they don’t
contain cream or lactose, they are still halachically
dairy because of the casein.
Doesn’t “non-dairy” mean pareve?
Not necessarily. “Non-dairy” on food labels typically
means the product doesn’t contain lactose or actual
cream. It does not mean the product is halachically
pareve.

Can a “non-dairy” creamer be pareve?
Some might be. Others are labeled OU-D because they
either contain dairy ingredients or are processed on dairy
equipment. Always check the label for the OU or OU-D
symbol.
How can I find out if a specific creamer is truly pareve?
Call the OU Kosher Hotline at 212-613-8241 to ask about
specific products.
Pig Gelatin in Marshmallows and Yogurt: Is It OK?
From a kashrus perspective, gelatin derived from pigs is
the worst kind and completely unacceptable. We would never certify a product containing
pig gelatin. Gelatin from the bones or hides of non-kosher animals is also not acceptable.
Gelatin must come from a kosher animal—and by “kosher,” we don’t just mean the type of
animal; we mean one that was slaughtered properly according to halachah.
I often get questions about gelatin in various foods, especially medications in gel-cap form.
That’s a real issue and should be avoided when possible. Beef gelatin is not commonly used
in the kosher market. While some kosher beef gelatin is available, it tends to be less common
and more expensive. Kosher fish gelatin is what’s most frequently used in kosher-certified
products.
I am staying in a hotel that has a Keurig coffee machine. Can I use it with a kosher K-Cup,
or is there a kashrus concern?
I wouldn’t recommend using the Keurig machine in a hotel room without first kashering it.
Proper kashering involves cleaning the machine and letting it sit unused for 24 hours, which
is usually impractical in a hotel setting.
Instead, run the machine through a cleaning cycle with soap, then run it again with clean
water. That should be sufficient to use it with a kosher K-Cup.