In a to some degree secretive discourse on this point, the Talmud relates that the Babylonian sage Mar Ukva expressed, "I resemble vinegar, the child of wine. My dad, in the event that he would eat meat today, would hold up until tomorrow to eat cheddar. I, nonetheless, won't eat them amid a similar supper, however at another feast I will eat cheese."1
While this announcement makes it clear that one can't eat meat and dairy at the same meal,2 the Talmud itself does not really clarify the motivation behind why we have to hold up six hours.3 However, the critiques offer various reasons:
Maimonides clarifies that we are worried that meat may stall out between the teeth.4 However, following six hours, it would fall apart to the extent that it would not be considered meat.
Rabbi Shlomo Yitzchaki, known as Rashi, explains5 that because of the greasy way of meat, the substantial taste can stay in a man's mouth for an expanded timeframe. On the off chance that a man would eat dairy amid this time, he would have the consolidated kind of drain and meat in his mouth, which is prohibited.6
Some clarify that it takes up to six hours to completely process meat.7
Dairy and Meat
So why don't we hold up a similarly long time in the wake of eating dairy items before eating meat? On the off chance that we take a gander at the reasons above, it bodes well: the essence of dairy is not as solid, and bits of dairy nourishment don't for the most part stall out in one's mouth. As indicated by the Talmud,8 it's adequate in the event that one eats or beverages something else keeping in mind the end goal to purify the mouth of any lingering dairy sustenances before eating meat.
Nonetheless, as indicated by the Zohar, one ought to be mindful so as to forgo eating milk and meat in a similar feast, and as well as in the same hour.9 For this reason, it is the Chabad custom to cease from eating meat for an entire hour in the wake of eating dairy; different groups have a custom of holding up a half hour before eating meat.
This is valid for the larger part of dairy items. With regards to eating hard cheeses, or cheeses with an exceptionally solid taste (e.g., parmesan and Swiss cheddar), the custom is to hold up six hours before eating meat.10
Commentaries
1.Talmud, Chullin 105a.
2.Shulchan Aruch, Yoreh De'ah 89:1, and Shach to the place. 5.
3.Most analyses translate Mar Ukva's announcement to mean the hold up ought to be six hours, since in those days the rabbis would eat their morning dinners around early afternoon, so the normal measure of time between the morning feast and the night supper was six hours. There are minority feelings that hold that it's adequate to hold up one hour or three hours. One who has a place with a group that takes after those assessments may depend on those leniencies. Else, one ought to hold up an entire six hours. For additional on this, see Meat and Milk.
4.Mishneh Torah, Laws of Forbidden Foods 9:28.
5.Rashi on Chullin loc. cit.
6.On a functional level, one contrast between these two reasons is that while as indicated by Maimonides a mother who simply bites on meat to diminish it for her youngster would need to hold up six hours, as there is in all probability meat between her teeth, as per Rashi she would apparently not have to, since she didn't ingest the meat. See Tur, Yoreh De'ah 89.
7.Kreisi Upleisi 89:3.
8.Talmud, Chullin 105a.
9.Zohar 2:125a. See additionally Rabbi Yeshayah Halevi Horowitz, Shaloh, Masechet Shavuot 8, where he clarifies that on the occasion of Shavuot, when it is standard to have both a dairy and meat dinner, one ought to both hold up a hour and discuss Birkat Hamazon (Grace After Meals) subsequent to eating the dairy feast. At the end of the day, it is insufficient to eat unbiased sustenances for 60 minutes between the dairy and the meat; one needs to make an in the wake of gift in the middle of also.
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