Helal ve Etik Araştırmalar Dergisi

Yazarlar: Hayri COŞKUN, Said Nuri AKGÜNDÜZ

Konular:Gıda Bilimi ve Teknolojisi

Anahtar Kelimeler:Milk coagulants,Abomasum enzyme,Rennet,Halal cheese

Özet: There are many materials or methods used to convert milk into cheese. These materials or methods can be classified into two groups as precipitants and coagulants. Precipitants include primarily acids, salts, gums and heating. The enzymes obtained from different sources are used as coagulants. These enzymes can be obtained from animal, vegetable, microbial and recombinant origin. Also, there are some combinations of these methods. The sources of the precipitants and coagulants originated from are sensitively evaluated in this country and as is the case in many Islamic countries. In Islamic history, in the light of general principles and provisions of Quran and Sunnah about foods, there have been various provisions in the practices of Sahaba (the Companions of the Prophet) and in the opinions of the fiqh scholars for cheese production and consumption. In this country, although different precipitants and coagulants are used in the cheese production, it is not the point of the question to use coagulants (enzymes) or precipitators from the sources that are considered religiously prohibited. In this review article, the precipitants and coagulants used in the converting milk into cheese and their halal and haram aspects are discussed.

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