Suppose someone took a tea-spoon of powdered milk, reconstituted it into normal milk, and accidentally dropped some of it on meat. Do we measure the bittul of the resulting mixture against the powder or against the "reconstitution"?
asked Dec 12, 2014 at 0:09
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You taste it...– Double AA ♦Dec 12, 2014 at 0:51
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1@Double why would you say something like that?– user6591Dec 12, 2014 at 1:03
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@user6591 To see if it's batel?– Double AA ♦Dec 12, 2014 at 1:11
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3@Double Who tastes food nowadays to see if its batul?– user6591Dec 12, 2014 at 1:26
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3@Double And by nowadays I mean more than just post Maharam Padowa as brought in the Ramma saying we don't do this anymore. I mean post Kaf HaChaim saying that even Sfardim can't do taste tests anymore, and even Chacham Ovadia who thought that was too 'Ashkenized' of a psak, still agreed that unless its a hefsed meruba, one should not do it.– user6591Dec 12, 2014 at 1:35
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2 Answers
The OU says that powdered milk, when evaluating bittul, they look at the powdered form, not the reconstructed amount (unlike grape juice concentrate where they look at the volume when reconstructed).
However, in the case you present, the milk was reconstructed prior. That is more a case of Chanan, which does not apply here because it only applies to Issur (which youre case is ostensibly not) and even if the milk was not Cholov Yisroel, according to the OU anyway.
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1Why is not like a tavlin? (or from the other perspective, why not always evaluate milk by it's powered equivalent?) I don't know why you have to get into Chanan. The added water doesn't add any flavor at all. Even if the water becomes chanamilchig it's batel berov.– Double AA ♦Dec 12, 2014 at 0:59
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@DoubleAA, re: Tavlin, the OU compares it to cheese - the fact that it is more concentrated doesn't change the bittul calculations. Re the other perspective, all estimates of 60 are on the thing, not some theoretically concentrated but of equal potency equivalent. I don't understand why you think the water is bottul.– YishaiDec 12, 2014 at 14:07
I'd say the reconstitution. "Foodstuffs" are batel 1:60 by volume. "Flavorings" aren't batel until you really can't taste them. The question is which way concentrates go -- and I assume powdered milk is stronger than a "foodstuff."
The question came up with regards to some beer that was being run on the same line as ... clam juice, I think? Some of the ingredients were concentrated, so the question of bitul came up there.
