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Tržište halal proizvoda u svijetu sve se više povećava i sve je više zahtjeva za dokazivanjem halal statusa u namirnicama. Po islamskim propisima halal hrana označava hranu dopuštenu za jelo. Islamski zakoni striktno zabranjuju korištenje hrane svinjskog podrijetla, alkohola, krvi i drugih proizvoda koji nisu u skladu s islamskim zakonima. Da bi imali halal status, mliječni proizvodi ne smiju sadržavati sirovine i aditive zabranjenog podrijetla. Dopušteni stupanj određuje se prema statusu aditiva koji može biti: halal (dopušten), haram (zabranjen) i mešbuh (sumnjiv). U uspostavljanju sustava proizvodnje halal statusa hrane koristi se preventivni proaktivni pristup. U validaciji procesa postoje analitičke metode koje dokazuju podrijetlo hrane. Posebno je teško dokazati prisustvo aditiva koji tijekom procesa doživljavaju kemijske preobrazbe. ELISA, PCR i HPLC metode koriste se za validaciju. U ovom su radu predstavljeni aditivi koji se najčešće koriste u preradi mlijeka i mogu imati haram (zabranjeno po islamskom zakonu) i mešbuh (sumnjivo) podrijetlo., 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.