HALAL for ALL

salam ukhuwah;


anda menggemari keju??pernahkan anda makan keju daripada kelapa sawit?dan ianya Halal malah dihasilkan di Malaysia oleh saudara seislam kita...jika anda ingin merasainya dan mendapatkannya sudi-sudikanlah menjenguk laman saya ini selalu..


kini, memperkenalkan keju halal pertama dihasilkan diMalaysia daripada minyak kelapa sawit ; TJA CHEESE dihasilkan oleh DQISRA SDN BHD dan diberi kepercayaan penuh untuk diedarkan oleh saya ; ap17.aide@gmail.com/ 0126914717


usah ragu-ragu lagi untuk membeli dan makan keju sekarang!!!








Sunday, January 10, 2010

Cheese History..

Bilakan terciptanya cheese?saya ingin berkongsi maklumat ini; dipetik dari web IFANCA:


"Legend has it that many years ago, an Arab carried a pouch with milk in it as he traveled across the desert. The lining of the pouch and the heat of the sun caused the milk to curdle. This is said to be the first production of cheese.
Basically, cheese is made by heating milk and adding a coagulating agent. Heating serves to kill harmful bacteria. This is pasteurization. The coagulating agent, often referred to as rennet, pepsin or enzymes, curdle the milk, producing the cheese product. In addition, a culture may be added to give the cheese a specific taste and characteristic.

We can see that to make cheese, we must add ingredients. For the cheese to be Halal, these ingredients must be Halal. The coagulating agent, or enzyme, used to be derived only from the stomachs of animals, either calves or pigs. The enzyme derived from pigs is commonly referred to as pepsin, and is haram. The enzyme derived from calves is commonly referred to as rennet, and is Halal if the calf was slaughtered in accordance with Islamic requirements. Enzymes can also be produced from vegetable sources and bacteria. Over the last few decades, genetic engineering has enabled the industry to market a microbial enzyme with the properties of rennet. This enzyme is Halal and in fact, this microbial enzyme, referred to as chymosin,. Other ingredients may also be added to cheese as well."






What is RENNET??
"Rennet is one of the enzymes used to make cheese. Rennet comes from the stomach of young calves. After the calf is slaughtered/killed, the stomach is removed, filled with milk and hanged to dry. After it dries, it is ground up to make crude extract of rennet, which is then purified or sold as is. If the calf is slaughtered according to Islamic requirements, the rennet is halal. Otherwise, it is not.


Kesimpulannya;
Terlalu banyak persoalan di luar sana berkenaan rennet..here is an additional info about rennet untuk dikongsi bersama; which is sebenarnya adalah satu bahan yang digunakan untuk membuatkan susu menjadi separa beku..yang akan dipanggil KEJU.
rennet adalah enzim protease yang dirembeskan oleh perut abomasum anak lembu yang sedang menyusu. Pada masa ini hampir 90% rennet untuk tujuan pembuatan keju di hasilkan melalui teknologi kejuruteraan genetik sejak 1989 lagi. Ringkasnya rennet tersebut bukan dihasilkan oleh anak lembu lagi, tetapi oleh mikrob seperti yeast dan mikroorganisma lain yang telah diubah genetiknya untuk mengeluarkan enzim pengental susu tersebut. Rennet sedemikian dipanggil microbial rennet atau chymosin.

Oleh itu di dalam pembuatan cheese penggunaan rennet amatlah diperlukan cuma kita tidak dapat memastikan produk keju buatan luar negara adakah ianya menggunakan rennet daripada tumbuh-tumbuhan atau daripada haiwan..namun begitu kita tak perlu gusar lagi kerana KEJU TJA sudah ada di pasaran..

here's some info about how TJA CHEESE was made;(courtesy from Dqisra web)
"mozzarella and cream cheese are prepared by homogenizing
the palm oil followed by the normal cheese making procedure.
Other ingredients are added to give the right texture and flavour
of the cheeses.

The process starts with the mixing of cheese ingredients such
as water and vegetable oil to produce microbial starter from palm
fat to replace the animal rennet. The batter of palm unsaturated
fat will then be processed to produce mozzarella and cream cheese.

The reconstituted vegetable milk are heated before an amount
of water and palm oil mixture are added.

The mixture will be agitated and heated. Homogenized mixing
process will then follow.

This homogenized mixture is then pasturized in a cheese vat with
agitation. It will then be cooled to near the optimum growth
temperature of the starter cultures.

Upon ripened this mixture will go through the normal process of
conventional cheese making of wheying and curding.

Hence, the coagulation, texture and flavor are likely similar to the
diary fat base cheese minus the cholesterol and fat.

Thus, our mozzarella and cream cheese can be enjoyed by every
ages notwithstanding the health level."

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