Dr. Hüseyin Kâmi BÜYÜKÖZER
Our first article on this subject was published on 01/01/2005 titled “It has been identified that pig-derived enzymes are used in the imported additives utilized in the production of cheese, an indispensable product of daily life.”
Let’s start with a paragraph from that article:
In the News-Interview where Mr. Dr.Büyüközer was mentioned and the work of the website was mentioned with praise, it was revealed that the chyrenes, yeast and enzymes used in cheeses produced in Türkiye are imported and that yeast and enzymes made from the chyrenes of pigs or animals that have not been slaughtered in a halal way are used in cheese production.
Speaking in the News-Interview, Dr. Büyüközer said; “Türkiye has become a paradise for all kinds of food terror due to the lack of serious and proper supervision in food production, companies choose not to respond when information is requested, they choose not to take it seriously, whereas they receive timely and serious responses to the information requested from companies in western countries, and that food terror has become widespread in rennet, as in other foods and additives”.
“For years, Turkish people have been unwittingly consuming rennet derived from pigs while eating cheese,” he said, underlining that “every imported food must be rigorously inspected.”
Cheese is one of the most beloved and widely consumed food products worldwide, with a history dating back thousands of years. There is abundant evidence of cheese making from the civilizations of Egypt, Greece, Rome and Islam. It is ubiquitous, transcending cultures and cuisines, making it a staple food in various forms around the world.
What is Cheese?
Cheese is a product made by coagulating milk using an enzyme called rennet and an acidification process. Different types of cheese are produced depending on the type of milk used, whether the milk is pasteurized or not, the fat content of the milk, the type of rennet, the addition of certain enzymes, coloring and flavoring agents for taste and appearance, the acidification process and the time the cheese is ripened.
While the first cheese-making probably started as a way of preserving milk, the process of coagulating milk, separating curds from whey, and ripening curds has resulted in various flavor profiles and textures and the myriad types of cheese we enjoy today. There are around 2000 varieties and it is an important industry worldwide, producing 22 million tons of cheese annually.
The Importance of Halal Certification
For Muslims, consuming Halal and avoiding Haram is an absolute matter of faith. Their concerns therefore extend beyond taste and texture to the Halal status of the ingredients used in cheese production.
First, let’s focus on yeast and enzymes, which are also involved in the formation of cheese.
Rennet, an enzyme derived from the stomach lining of calves, is used to make cheese. If the rennet comes from animals that have not been slaughtered according to Islamic law, the cheese is not permissible. Similarly, processing aids, additives such as gelatin, and some enzymes and colorants used in cheese making may also come from non-Halal sources.
Due to the challenges associated with animal yeast production, companies are turning to other yeast sources. Apart from yeast of animal origin, the two main types of yeast are: vegetable yeast and synthetic/microbial yeast produced in laboratories from various fungi. Some manufacturers use a combination of synthetic and animal yeast.
While retail product labeling provides some information, it is difficult to verify the source of the rennet and the Halal status of the cheese product in fast food offerings and mass production sectors where end products do not carry labels. Products such as pizza, hamburgers, sandwiches, enchiladas, pasta dishes, lasagna, omelettes, steak rolls, meatballs, sauces, cheesecakes, French onion soups, etc. are potential risks if the point of sale is not Halal certified.
Ensuring Halal Compliance
To ensure that cheese products are Halal, it is crucial for Muslim consumers and traders to look for and stock products certified by reputable, independent third-party organizations whose sole mission is Halal certification.
With globalization and the expanding Halal trade, products are exported between countries with different standards. Even within the same brand, ingredients may differ depending on the country of production, which can lead to the inclusion of Haram/mashbooh suspect ingredients.
For 20 years, since 2005, GIMDES has been at the forefront of Halal certification, ensuring that products comply with strict Halal and Tayyib standards. This commitment provides a safety net for consumers and traders, ensuring that the products they consume and sell are permissible under Islamic law.
With its rich history and variety of forms, cheese continues to be a popular foodstuff around the world. Halal certification ensures that Muslim consumers can enjoy it with confidence, knowing that it complies with dietary laws.
