AssalaamuAlaikum WRWB,
Sister and all,
There are something a contradictory to me in that link you have provided. The author says:
"
Traditionally, only animal rennet was used in the manufacture of cheese. However, due to the high demand of cheese and the cost and difficulty associated with the production of animal rennet, more and more companies are turning to other sources for rennet."
According to my little info. I had searched some sources and found the opposite fact about a very big company which manufactures cheese. On the basis of that, I wrote the following small article:
About Cheese
Rennet is a yellow enzyme which is obtained from the stomach of infant calves and pigs.
According to some schools of thought such as Hanafi and Ahmad, the rennet obtained from non-Islamically slaughtered animal is ok, but for maliki and shaafa’ai schools of thought that rennet is Nijs (Filthy).
We did not inquire about the source of rennet in Korea. If any people think that in Korea, Rennet is obtained from calves then they should correct their opinion after reading the following response of Kraft cheese manufacturer:
____________________________________________________
"Thank you very much for asking if Kraft cheese products contain any animal derivatives. Our comments here apply only to products produced in the United States. Many cheese products produced in the United States do contain a coagulating enzyme derived from either beef or swine. The process of changing fluid milk into cheese consists of coagulating the milk by one of two commonly used methods, each resulting in cheese having distinct characteristics.
The most common method of coagulating milk is by the use of an enzyme preparation, rennet, which traditionally was made from the stomachs of veal calves. Since the consumption of calves for veal has not kept pace with the demand for rennet in the preparation of cheese, a distinct shortage of this enzyme has developed. Consequently, a few years ago it became a common practice to mix the rennet extract from calves' stomachs with a pepsin enzyme derived primarily from the stomachs of swine. These enzymes convert the fluid milk into a semi-solid mass as one of the steps in the manufacture of cheese. This mixture of calf rennet and pepsin extract is quite commonly and widely used within the United States.
A more recent development in this area has been the use of enzymes derived from the growth of pure cultures of certain molds. These are termed microbial rennets. They are commonly used for the production of certain types of cheese and contain no animal products. Kraft Domestic Swiss Cheese (any Kraft Swiss not labeled "Imported" from a foreign country) is made with microbial rennet. Apart from Kraft Domestic Swiss Cheese, it is almost impossible for us to assure you that any hard cheese product which you might purchase from Kraft or any other American source is absolutely free of animal-derived enzymes.”
_______________________________________________
Referece:
http://www.natural-connection.com/resource/tnc_reference_library/cheese.html
Moral: Eat Cheetos and Doritos or whatever you like. But please STOP spreading your own justifications. These things about cheese and other products have disputes among Scholars themselves.
Wassalaam
.
