Cheese Technology

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.

Surimi Processing Technology

Surimi processing consists of several stages. In general, there are four steps used in the manufacture of surimi. The four stages are 1) the separation of fish meat, 2) washing with water, 3) the addition of cryoprotectants and 4) freezing. The most important part of the process of making surimi is laundering. An important benefit derived from washing in surimi production is the increasing ability of meat to form a gel with increasing concentration and decreasing aktomiosin sarkoplasma proteins that inhibit the formation of the gel, and produces surimi colorless (colourless) and odorless ( oudourless).

Fish Surimi

Surimi is a protein obtained from meat miofibril creamed fish that washed with water and mixed with cryoprotectants. Surimi was intermediate product used for a variety of products, ranging from traditional Japanese product, kamaboko, until imitation crab meat.Surimi was first produced in Japan in the 12th century but was unknown by the world after the discovery of cryoprotectants in the year 1960. The technique is the use of cryoprotectant necessary to add carbohydrates that have low molecular weight, namely sucrose and sorbitol, to proteins that have undergone pressing miofibril (dewatered). In addition, sodium phosphate is also mixed with cryoprotectants to increase the pH of surimi.

Surimi industry has changed drastically in the last decade. Alaskan Pollock declining yields, from 6.5 million metric tons in the late 1980s to less than 3 million metric tons since 2000, has opened the opportunity to use new species in the surimi industry.Southeast Asia began the expansion by making use of threadfin bream to make surimi, which now has reached 25% of the total volume of world surimi production.

Surimi

Fish species used as raw material for surimi industry in Southeast Asia are kurisi (Nemipterus sp.), Swanggi (Priacanthus sp.), Three waja (Pennahia sp.), Gulamah (Johnius sp.), Bluso / fish bananas (Saurida sp.), kuniran (Upeneus sp.), and the beard (Parupeneus sp.). The species are also commonly used in Japan and is known as itoyori, kinmedai, guchi, eso, and Himeji. Other species are also used, depending on availability (seasonal) and price, ie Conger eel (Congresoxs sp.), Barracuda (Sphyraena sp.), Parch (Trichiurus sp.), And leather jackets (Stephanoleptis Cirrhifer, Navodon Modestus). In the year 2002 is estimated at about 200,000 tons of surimi made from fish of tropical waters.

Species, surimi-producing countries are Thailand's largest tropical fish, ie 140 000 tonnes (50% kurisi, swanggi 15%, 15% bluso / fish, bananas, and 10% kuniran), followed by India 40 000 tonnes (70% kurisi), Vietnam 20.000 tons, and China about 10,000 tons.Indonesia, Myanmar, Pakistan and Malaysia are developing surimi industry by using a tropical fish species.

Based on the shape and type, surimi is divided into two types, namely frozen surimi and surimi fresh.Surimi frozen surimi is in the form of blocks and usually contain additional ingredients such as sugar, and polyphosphate. Fresh surimi surimi is not using such materials. There are two types of frozen surimi is known to the public, namely: 

1. Mu-en surimi, which is made with crushed mengiling fish meat that has been washed and mixed with sugar and phosphate without the addition of salt (NaCl) and solidification process. 

2. Ka-en surimi, which is made by grinding crushed fish meat that has been washed and mixed with sugar and salt (NaCl) without the addition of phosphate and solidification process.