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♥ Tuesday, May 6, 2008♥

Ingat mengingati perkara yg baik .

FYI... This is a forwarded e-mail..

Assalamualaikum,

Terima kasih kerana forwardkan email ni, setelah membaca mesej ini, isteri

terus ke peti sejuk mengambil bungkusan chesdale yang kami beli,

To our surprise its contain 'rennet' eventhough it was marked halal by NZ

Islamic Processed Food Management..

Entah berapa banyak babi telah kami makan... astaghfirullah haana'adzim. .

Saya attach imej pembungkus nya untuk makluman semua, sesiapa yang ada cara

sila panjangkan maklumat ini kepada pihak berwajib.

Terima Kasih..

Email #1



Talking about cheese, as said by ustaz, memang betullah untuk bekukan

cheese tu, they need bahan dari perut khinzir atau lembu. Masa di States

dulu, I studied Human Nutrition and my Jewish Prof. memang every now and

then masa tu kept reminding me to check cheese yang I beli untuk class

commercial food production, cos dia jewish pun tak makan khinzir, I mesti

pastikan dari ingredients cheese tu yg bahan pembekunya must be pepsinogen

[lembu] dan bukan rennet[khinzir] . Kalau di States, 70% cheese guna rennet

( ni masa I check dulu, hundred years ago, hehe, taulah skarang).







From :

Senior Officer,

LOYALTY MARKETING (62301849)



Waalaikumsalam, thank you for the information shared.

BUT I FOUND IN THE INTERNET stated that RENNET is the STOMACH of SLAUGHTERED NEWLY-BORN CALVES.

Below is the sources that I found from the internet

Cheese & Rennet http://www.vegsoc.org/info/cheese.html

Introduction -- Manufacture -- Vegetarian Cheeses -- Types of Cheese -- Nutritional Aspects
Introduction
Cheese is made by coagulating milk to give curds which are then separated from the liquid, whey, after which they can be processed and matured to produce a wide variety of cheeses. Milk is coagulated by the addition of rennet. The active ingredient of rennet is the enzyme, chymosin (also known as rennin). The usual source of rennet is the stomach of slaughtered newly-born calves. Vegetarian cheeses are manufactured using rennet from either fungal or bacterial sources. Advances in genetic engineering processes means they may now also be made using chymosin produced by genetically altered micro-organisms.




RENNET FOR MAKING CHEESE
©David B. Fankhauser, Ph.D.,
Professor of Biology and Chemistry
University of Cincinnati Clermont College
Batavia OH 45103
Front of Junket
Package File 'Rennet.html' was last modified on 29 Dec 2007.
This page has been accessed times since 12 March 2002. Back of Junket
Package


7/20/89, rvsd 6 August 1993, 23 July '95, 22 July '97, 19 July 98, 30 June 99, 17 July 00, 9 Aug 00
http://biology.clc.uc.edu/fankhauser/Cheese/Rennet/Rennet.html

I have received countless questions about rennet (also called rennin or chymosin), and am therefore posting a page on it.

First a little background:
HISTORY OF RENNET: Presumably, the first cheese was produced by accident when the ancients stored milk in a bag made from the stomach of a young goat, sheep or cow. They found that the day-old milk would curdle in the bag (stomach), yielding solid chunks (curds) and liquid (whey). Once they discovered that the curd-chunks could be separated out and dried, they had discovered a means by which milk, an extremely perishable food, could be preserved for later use. The addition of salt was found to preserve these dried curds for long periods of time.
At some point, someone discovered that the most active portion of the young animal's stomach to cause curdling was the abomasum, the last of the four chambers of the stomach of a ruminant animal. (In sequence, the four chambers are rumen, reticulum, omasum and abomasum.) In particular, the abomasum from a suckling kid or calf was especially active. The abomasum was cut it into strips, salted and dried. A small piece would be added to milk in order to turn it into curds and whey. Here is a page about my experiments at making home made rennin. At some point, the Germans began calling this material rennen, meaning to run together, or to coagulate. The technical term for rennin is chymosin. Here is a technical description of its action on the various proteins in milk.


However, it's our responsibiliy to make sure the foods we eat are hallal. This email help all muslims to be aware of food ingredients that is hallal or not. To be in the safe side, make sure you investigate it.


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