Question: How do people who follow Strict Judaism handle meat and dairy foods in a meal?
About the article "Dairy product", section "Avoidance of Dairy Products".

Candidate passages:
Some groups avoid dairy products for non-health related reasons:
Religious - Some religions restrict or do not allow for the consumption of dairy products.
For example, some scholars of Jainism advocate not consuming any dairy products because dairy is perceived to involve violence against cows.
Strict Judaism requires that meat and dairy products not be served at the same meal, served or cooked in the same utensils, or stored together, as prescribed in .
Ethical - Veganism is the avoidance of all animal products, including dairy products, most often due to the ethics regarding how dairy products are produced.
The ethical reasons for avoiding dairy include how dairy is produced, how the animals are handled, and the environmental effect of dairy production.
Sometimes, dairy and meat foods are mixed by airline employees unaware of the kashrut guideline prohibiting such mixtures, or dairy is served too soon after a meat meal.
On Passover, meals containing chametz are sometimes served by mistake. 
According to the Hebrew Bible, an unblemished red cow was an important part of ancient Jewish rituals.
The cow was sacrificed and burned in a precise ritual, and the ashes were added to water used in the ritual purification of a person who had come in to contact with a human corpse.
The ritual is described in the Book of Numbers in Chapter 19, verses 1-14.
Observant Jews study this passage every year in early summer as part of the weekly Torah portion called Chukat.
A contemporary Jewish organization called the Temple Institute is trying to revive this ancient religious observance.
Traditional Judaism considers beef kosher and permissible as food, as long as the cow is slaughtered humanely in a religious ritual called shechita, and the meat is not served in a meal that includes any dairy foods. 
Dairy foods such as cheesecake, cheese blintzes, and cheese kreplach among Ashkenazi Jews; cheese sambusak, kelsonnes (cheese ravioli), and atayef (a cheese-filled pancake) among Syrian Jews; kahee (a dough that is buttered and sugared) among Iraqi Jews; and a seven-layer cake called "siete cielos" (seven heavens) among Tunisian and Moroccan Jews are traditionally consumed on the Shavuot holiday.
Yemenite Jews do not eat dairy foods on Shavuot.
In keeping with the observance of other Yom Tovs, there is both a night meal and a day meal on Shavuot.
Meat is usually served at night and dairy is served either for the day meal or for a morning kiddush.
Among the explanations given in rabbinic literature for the consumption of dairy foods on this holiday are: Before they received the Torah, the Israelites were not obligated to follow its laws, which include "shechita" (ritual slaughter of animals) and kashrut.
Since all their meat pots and dishes now had to be made kosher before use, they opted to eat dairy foods.
The Torah is compared to milk by King Solomon, who wrote: "Like honey and milk, it lies under your tongue" (Song of Songs 4:11).
The gematria of the Hebrew word "chalav" (חלב) is 40, corresponding to the 40 days and 40 nights that Moses spent on Mount Sinai before bringing down the Torah.
According to the Zohar, each day of the year correlates to one of the Torah's 365 negative commandments.
Shavuot corresponds to the commandment "Bring the first fruits of your land to the house of God your Lord; do not cook a kid in its mother's milk" (Exodus 34:26).
Since the first day to bring "Bikkurim" (the first fruits) is Shavuot, the second half of the verse refers to the custom to eat two separate meals – one milk, one meat – on Shavuot.
The Psalmist calls Mount Sinai "Har Gavnunim" (הר גבננים, mountain of majestic peaks), which is etymologically similar to "gevinah" (גבינה, cheese).  
Although cheese is a vital source of nutrition in many regions of the world and is extensively consumed in others, its use is not universal.
Cheese is rarely found in East Asian cuisines, presumably for historical reasons.
However, East Asian sentiment against cheese is not universal.
In Nepal the Dairy Development Corporation commercially manufactures cheese made from yak milk and is very popular with the country's population and the visiting tourists, also a very hard cheese made from either cow or yak milk knows as chhurpi is equally popular among the population.
The national dish of Bhutan, "ema datsi", is made from homemade yak or mare milk cheese and hot peppers.
In Yunnan, China, several ethnic minority groups produce Rushan and Rubing from cow's milk.
Cheese consumption is increasing in China, with annual sales more than doubling from 1996 to 2003 (to a still small 30 million U.S. dollars a year).
Certain kinds of Chinese preserved bean curd are sometimes misleadingly referred to in English as "Chinese cheese", because of their texture and strong flavor.
Strict followers of the dietary laws of Islam and Judaism must avoid cheeses made with rennet from animals not slaughtered in a manner adhering to halal or kosher laws.
Both faiths allow cheese made with vegetable-based rennet or with rennet made from animals that were processed in a halal or kosher manner.
Many less-orthodox Jews also believe that rennet undergoes enough processing to change its nature entirely and do not consider it to ever violate kosher law.
(See "Cheese and kashrut".)
As cheese is a dairy food under kosher rules it cannot be eaten in the same meal with any meat.
Rennet derived from animal slaughter, and thus cheese made with animal-derived rennet is not vegetarian.
Most widely available vegetarian cheeses are made using rennet produced by fermentation of the fungus "Mucor miehei".
Vegans and other dairy-avoiding vegetarians do not eat real cheese at all, but some vegetable-based cheese substitutes (usually soy-and almond-based) are available.
Even in cultures with long cheese traditions, it is not unusual to find people who perceive cheese—especially pungent-smelling or mold-bearing varieties such as Limburger or Roquefort—as unpalatable.
Food-science writer Harold McGee proposes that cheese is such an acquired taste because it is produced through a process of controlled spoilage and many of the odor and flavor molecules in an aged cheese are the same found in rotten foods.
He notes, "An aversion to the odor of decay has the obvious biological value of steering us away from possible food poisoning, so it is no wonder that an animal food that gives off whiffs of shoes and soil and the stable takes some getting used to.
"Collecting cheese labels is called "tyrosemiophilia".