Cheese, is one of the food products produced from milk processing. How to make milk is to agglutinate using a material called rennet. "Rennet" calf (Calf Rennet) is a group of enzymes obtained from the stomachs of calves and useful to break down milk proteins, so that separated between solids (cheese) and liquid (whey).
Rennet is produced from the stomach of a calf, containing protease enzymes to digest cow's milk drunk by the calf. Therefore, most content on the calf rennet is still nursing the new age of 2 to 3 days.
To get the best of rennet, then there is no other way except to kill infants newly born calf, then dissect the contents of her stomach and took part extracted rennet stomach for it.
So, a baby cow just felt that life had to have met his end too early!.
Cheese-making technology in this way turned out to have been used since hundreds of years ago, how about the number of calves have been slaughtered by humans to get a piece of this cheese?
Intake of calf rennet had invited criticism from various circles. The animal lovers protesting against this activity and consider it as an action beyond propriety. Moreover, it is done on the new-born baby animals, thus unethical according to their goggles.
Besides the excessive exploitation of the calf, along with the increasing needs of rennet, also threaten the survival of the cattle population in some countries.
Murder of a young cow in a large number of cattle population has been threatened in several European countries in the 70s. Regardless of the controversy over the use of calf rennet in the making, in terms of halalness it also invites its own vulnerability. Because not all anaksapi were slaughtered according to Islamic law. If calves are not slaughtered Islamically, then rennet produced will also be forbidden, because the ruling on the same carcass. When rennet was used to agglomerate the milk into cheese, the cheese dihasilkannyapun would be unlawful. This makes the cheese and whey products to be critical in terms of halalness and must be seen very well, whether he uses rennet halal or not.
Given the various problems associated with beef rennet (calf rennet), both related to raw materials and aspects of continuity halalness, currently cheese makers have started to develop and use microbial rennet (rennet derived from microbes). Microbial rennet is produced from a specific microbial fermentation process that can produce the enzyme rennet. With this microbial process productivity can be increased without having to experience the raw material constraints.
Media used to produce this type of rennet is the material that comes from milk, such as skim milk, whey powder and other nutritional sources such as sugar (sucrose) and yeast extract (yeast extract). By controlling halalness materials used as the media is so halalness microbial rennet can be more assured. Moreover, in general, the media used are also derived from dairy products, which is easier to control it's kosher
But not necessarily insurmountable problems of all. However rennet cow has distinctive characteristics that can not be traced from microbial rennet. For certain types of cheese with a certain quality is still forced to use cow rennet. In industrial-scale producers have typically combines beef with a rennet microbial rennet to produce the quality of a particular cheese. Therefore, however the role of a newborn calf still needed its existence, in order to meet the human stomach.
