Dairy English Muffins

Q. Why does the OU certify dairy English muffins?

A. The Talmud allows dairy bread that is baked with a unique shape, because the consumer will be reminded that bread is dairy. For many years, the distinctive look of the English muffin was considered an identifiable mark that the product was dairy. Today, that is no longer the case, as pareve English muffins have become common. However, the OU continues to certify English muffins because the percentage of dairy in the muffin is very small and is batel bishishim (nullified in sixty parts). In truth, the Tzemach Tzedek (siman 80) writes that a Jew may not add even a single drop of milk to his bread. He considered adding a small amount of milk to bread to be tantamount to adding a drop of milk to meat, since it is likely the bread will be consumed with meat. Intentionally creating a situation of bitul bishishim is not permissible. This is known as ain mivatlin issur lichatchila (one may not intentionally create a situation of bitul). Nonetheless, many poskim disagree with the Tzemach Tzedek, including the Pischei Teshuva (Yoreh De’ah 97:6), Nachalas Tzvi(ibid), Magen Avrohom (447:45) and Kineses Hagedola, provided there is no intent to eat the final product with meat. The OU relies on the authorities who are lenient and allows English Muffins that contain a small amount of milk. That said, the OU requires an OUD logo on the label of English Muffins that are baked with milk. As a matter of policy, any OU certified product that contains milk, even if batel, must be labeled OUD.

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The Gerald & Karin Feldhamer OU Kosher Halacha Yomis is dedicated to the memory of Rav Yisroel Belsky, zt"l, who served as halachic consultant for OU Kosher for more than 28 years; many of the responses in Halacha Yomis are based on the rulings of Rabbi Belsky. Subscribe to the Halacha Yomis daily email here.