Origin of CHEESE
In this world of circulating about 200 kinds of cheese with a peculiar to each. In
addition to many new types of cheese that comes up, many types of
cheese that disappeared from circulation due to changes in market
tastes. Some types of cheese are popular include: Cheddar, Swiss, Cottage, Gouda, Mozarella, Cambert, Brick, Edam and Requeforti. Keep in mind it is a type of cheese instead of the brand.
Based
on historical records, the cheese is estimated to have been known to
mankind since thousands of years BC, namely the "Fertile Crescent"
between the Euphrates and Tigris in Iraq. Archaeological excavations in Horeis-Aha prove that the cheese has been known to mankind in the year 3000 BC. Now the cheese has grown and become such a popular food community.
Cheese-making process itself by chance. It
is said that when the nomadic peoples in the Mediterranean Region
(Middle East) the eastern part of the usual hot climates bring milk as
stock wandering. Milk derived from cattle are kept in bags made of animal innards such as the stomach and bladder.
The heat causes the surrounding fermented milk and coagulating. during the journey causes lumps were broken and separated from the surrounding fluid. Apparently this fluid and is used as a refreshing beverage. While gumpalannya squeezed and with a little salt added to food and could be kept as stock. Blob is called Cheese and the liquid is called whey.
Such traditional methods are still used in Arab countries to make dried cheese called khisk. To dry them dry in the roof khisk their tents made of animal skins.
CAUTION! BE CAREFUL
Clotting is often used is calf rennet (calf renet) is an enzyme from the stomach of calves extra about 3 months old. Rennet is preferred because in addition to rapidly agglomerate also produces milk cheese with a good quality.
However, in recent calf rennet would be difficult to obtain. Farmers
prefer to maintain adult cattle for meat because it is more profitable,
than sacrifice it as a youth was taken rennetnya. As a result the industry shortage of calf rennet cheese and then look for alternatives.
Many
alternatives have been found such as plant rennet, microbial rennet,
pepsin chickens, rabbits and recently discovered in Indonesia from tuna
stomach. Among the substitutes are widely used microbial rennet. Later found also that porcine pepsin also has potential as a coagulant.
This is where the base of the problem. Porcine pepsi is an enzyme extracted from pig stomach. The study found that swine pepsin is able to clot milk 400 times higher than that of calf rennet. Activities that are too high produce quality cheese that is not too good. And therefore, often mixed with a calf rennet or microbial. This alternative is much ogled industry abroad.
For example, to make 10 kg of cheese from 100 liters of milk requires only 10-45 ml of coagulant or 0.01-0.045%. of that total only 3% -8% of them are still stuck in the fresh cheese. This percentage will decrease as the storage period at peram cheese.
Obviously it would be difficult detecsion any element of haram (pig pepsin) on the use of cheese as a coagulant. In addition to a very small amount, coagulant (protein) will mix with the cheese protein. Even
the cheese peram will mix well with a microbial enzyme that produces a
protein that had been added at the beginning of the process. Thus more difficult to distinguish which produce clotting protein, cheese or microbes.
Only by testing orgnoleptik is to see, touch, or taste, we would not know what type of coagulant used include pig protein was. Even the laboratory test will experience difficulty in detecting the presence of these compounds.
From
this we know from the materials making up the cheese from the milk,
salt, microbial, and coagulant, only the latter alone we most suspect. However on the type of cheese we also need to be careful. This caused the cheese is made by mixing fresh cheese, cheese peram and mixing ingredients that are not small. Mixing materials is what we have to consider in addition to earlier coagulant.
Keep in mind that not all types of cheese rennet coagulant, either calf rennet, swine, microbial, or plant rennet. Types of soft cheeses like cottage cheese, sour cream and Neufchatel
If you want to know of a halal food products we consume we must know the materials used. In the case of cheese other than maker''s know the process, we should pay special attention to the type of coagulant used. Lest he used porcine pepsin from hog stomach. Usually we can knowing cheese-making materials of the packaging label.
From Various Sources