E-MAIL TAK BERTANGGUNGJAWAB

e_mail #1

Sharing info on CHEESE which is used most in our local food operators & bakery (melalui Ceramah Ust XXXXXX XXXX) last Sunday @ UIA :
Susu memerlukan sejenis bahan yg diperolehi dari perut mamalia (lembu & khinzir) utk membolehkan ianya 'beku' - separa 'beku' dipanggil keju manakala 'beku' jadi 'whey powder'. Both ingredients are used widely in our daily food intake - pizza(s), cheese cakes, tart cheese or anything with cheese, cookies etc. The big Q - even if bahan dari perut 'lembu' being used to make the cheese - how do we know 'lembu' tu disembelih mengikut syariah Islam? How do we know the same 'lembu' being used in our food intake?

Unless, we (muslim) produced our own cheese - is there any in our local market? Pls share.

Email #2
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 .

Ini Jawapan saya :
Know first before forward

Rennet (pronounced /ˈrɛnɪt/) is a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme (protease) that coagulates the milk, causing it to separate into solids (curds) and liquid (whey). The active enzyme in rennet is called chymosin or rennin (EC 3.4.23.4) but there are also other important enzymes in it, e.g., pepsin or lipase. There are non-animal sources for rennet that are suitable for vegetarian consumption.

Pepsin is expressed as a pro-form zymogen, pepsinogen, whose primary structure has an additional 44 amino acids.　In the stomach, chief cells release pepsinogen. This zymogen is activated by hydrochloric acid (HCl), which is released from parietal cells in the stomach lining.

DAN JUGA
reply terbaru :
Assalamualaikum,

Saya harap hentikanlah forward message pasal Chesdale ni. Dari tahun 2006 lagi message ni...dah nak masuk 2 tahun dah. Cubalah selidik dulu, jangan pakai forward aje. Kalau tengok dalam laman web JAKIM pun dah lama dah dijawab. Presiden New Zealand Islamic Meat Management pun dah jawab persoalan mengenai Chesdale nih. Malu bila beliau berkata orang di Malaysia membuat fitnah terhadap produk yang dah disahkan halal oleh badan Islam yang diketuainya. Tolonglah hentikan email mengarut nih. Kalau tak pakar, tanya yang pakar, jangan main hentam keromo je... Ni daripada laman web JAKIM.

"Salam,
Rennet ialah enzim dari perut haiwan seperti lembu dan lain-lain yang digunakan dalam pembuatan keju dan hasilannya. JAKIM telah memastikan bahawa hanya sumber dan proses yang halal sahaja digunakan oleh semua pemegang sijil pengesahan halal JAKIM.Semua pemegang sijil pengesahan halal JAKIM telah menjalani pemeriksaan dan pemantauan yang ketat sebelum layak menerima sijil JAKIM. Cheesdale telah mendapat pengesahan halal dari Badan Islam Luar Negara yang diiktiraf JAKIM. Bagi mengetahui senarai Badan Islam Luar Negara yang mendapat pengiktirafan JAKIM, sila layari www.halal.gov.my Terima kasih dan harap maklum."

KESIMPULAN :

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