APA 6th Edition Jašić, M., Bašić, M., Sakić, A. i Čengić, F. (2007). Halal status aditiva u mlijeku i mliječnim proizvodima. Mljekarstvo, 57 (2), 153-159. Preuzeto s https://hrcak.srce.hr/13483
MLA 8th Edition Jašić, Midhat, et al. "Halal status aditiva u mlijeku i mliječnim proizvodima." Mljekarstvo, vol. 57, br. 2, 2007, str. 153-159. https://hrcak.srce.hr/13483. Citirano 20.09.2019.
Chicago 17th Edition Jašić, Midhat, Meho Bašić, Amir Sakić i Faruk Čengić. "Halal status aditiva u mlijeku i mliječnim proizvodima." Mljekarstvo 57, br. 2 (2007): 153-159. https://hrcak.srce.hr/13483
Harvard Jašić, M., et al. (2007). 'Halal status aditiva u mlijeku i mliječnim proizvodima', Mljekarstvo, 57(2), str. 153-159. Preuzeto s: https://hrcak.srce.hr/13483 (Datum pristupa: 20.09.2019.)
Vancouver Jašić M, Bašić M, Sakić A, Čengić F. Halal status aditiva u mlijeku i mliječnim proizvodima. Mljekarstvo [Internet]. 2007 [pristupljeno 20.09.2019.];57(2):153-159. Dostupno na: https://hrcak.srce.hr/13483
IEEE M. Jašić, M. Bašić, A. Sakić i F. Čengić, "Halal status aditiva u mlijeku i mliječnim proizvodima", Mljekarstvo, vol.57, br. 2, str. 153-159, 2007. [Online]. Dostupno na: https://hrcak.srce.hr/13483. [Citirano: 20.09.2019.]
Sažetak The market of halal products in the world keeps growing and there are more and more requests for certifying and proving the halal status of a food product. Halal in Islamic regulations means allowed for eating. Islamic laws related to the food, strictly forbid the use of food originating from pork, alcohol, blood and other products that are not in accordance with Islamic rules. In order to get the halal status, dairy products have to prove that they do not contain raw mater and additives that are forbidden. Level of allowance is related with their status which can be Halal (permitted), Haram (forbidden) and Mashbuh (suspected). In establishing the system for Halal food processing, proactive preventive process approach is used. In validation of the process there are analytical methods to prove the origin of the food. Specially difficult is to prove the presence of additives which during the process experience chemical transformations. The ELISA PCR, HLPC methods are used for the validation. This paper presents additives that are the most common in milk processing and can have Haram (forbidden by Islamic rules) and Mashbuh (suspected) origin.