Bushra Griffith
Athenos Feta Cheese is a popular product, but some consumers are unsure whether it is halal. The process of making cheese often involves enzymes, some of which are derived from animal sources. Athenos Feta Cheese, for example, contains microbial rennet derived from the growth of pure cultures of bacteria or mold, as well as flavorings like Lipase liquid (derived from goats) and Rennet Paste (derived from lamb, kid, or calf). This raises questions about its compliance with halal dietary guidelines. While some sources provide product barcodes and food categories, a clear answer regarding the halal status of Athenos Feta Cheese remains elusive.
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What You'll Learn
Athenos Feta Cheese contains enzymes derived from animal sources
Athenos Feta Cheese is made with microbial rennet derived from the growth of pure cultures of bacteria or mold. However, two animal-derived flavorings are added to this rennet: Lipase liquid, derived from goats or kids, and Rennet Paste, derived from kid, lamb, or calf. Therefore, Athenos Feta Cheese does contain enzymes derived from animal sources.
The presence of animal products in Athenos Feta Cheese has been a cause for concern among consumers, particularly those who are vegetarian or follow dietary restrictions that prohibit the consumption of certain animal products. Some individuals have expressed their discomfort upon learning about the presence of animal-derived enzymes in the cheese, emphasizing their desire for alternative options.
The discovery of animal-derived enzymes in Athenos Feta Cheese has led to discussions about the accuracy of labeling and the potential use of animal products as flavorings. While the cheese is often assumed to be vegetarian-friendly, the addition of animal enzymes, even in small quantities, raises questions about transparency in ingredient disclosure.
It is important to note that the use of microbial rennet in cheese production is a common practice and is not limited to Athenos Feta Cheese. The switch from animal rennet to microbial rennet can be influenced by various factors, including economic considerations, as suggested by a response from Kraft, the company that produces Athenos Feta Cheese.
To address the concerns of consumers who seek vegetarian or animal-product-free options, alternative brands, and products are available in the market. For example, soy-based feta cheese options exist, providing a substitute for those who wish to avoid animal-derived ingredients entirely. These alternatives cater to individuals with specific dietary preferences or restrictions, ensuring they can still enjoy similar flavors and textures without compromising their values or beliefs.
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Lipase liquid and Rennet Paste are used for flavouring
Lipase liquid and Rennet Paste are commonly used for flavouring and creating texture in cheese-making. Lipase is an enzyme that breaks down fats and lipids, and it is usually derived from kids, lambs, or calves, though some lipase products are made from plant extracts. It is added to milk to impart a sharp piquant taste and to make a product stand out from the rest. Lipase powder should be diluted in water and then added to the milk before adding the Rennet.
Rennet is a type of coagulant or enzyme-based ingredient that is crucial in forming firm curds and finding the right texture for the cheese. It is traditionally derived from the stomach lining of young ruminants, specifically the lining of the fourth stomach of young goats, calves, and lambs. However, it can also be derived from plants such as cardoon thistle, artichokes, and nettles, or even Mucur miehei, a type of mold. Rennet is typically added to the milk in liquid or paste form, though modern practices also use tablets and powders. The choice between liquid and dry rennet depends on the cheesemaker's preference and the desired attributes of the resulting cheese.
Both Lipase and Rennet are important in the cheese-making process, with Lipase enhancing flavor and Rennet aiding in curd formation and texture development. By using these ingredients in combination, cheesemakers can create cheeses with unique and unforgettable flavors and textures.
It is worth noting that the use of animal-derived ingredients like Lipase and Rennet may raise concerns about the halal status of the cheese. In the context of Athenos Feta Cheese, while I cannot provide a definitive answer regarding its halal status, it is important to consider the sources of these ingredients and ensure they align with Islamic dietary guidelines.
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Rennet Paste is derived from kid, lamb, or calf
Rennet is a key ingredient in cheese-making, traditionally obtained from the stomach lining, or mucosa, of ruminants. Ruminants are a category of animals that have four stomach chambers, and the rennet used in cheesemaking is derived from the inner mucosa of the fourth chamber, the abomasum. The animals used to obtain rennet are typically young, nursing calves, lambs, or goats. This is because the enzymes required for the cheesemaking process are only found in the stomachs of ruminants that are still on a diet of milk.
The traditional method of extracting rennet involves dicing the cleaned and dried stomach, then soaking it in whey or salted water, with vinegar or wine sometimes added. After a few days, the mixture is filtered, leaving behind the animal rennet. However, this method has largely been replaced by a more modern process, where the stomachs are deep-frozen, turned into powder, and then placed in a special solution with acid to activate the enzymes.
The use of rennet derived from calves has decreased over time, with less than 5% of cheese in the United States now made using animal rennet. This is due to the availability of other sources of enzymes that can serve as substitutes for animal rennet, such as plants (including nettles, thistles, and artichokes), fungi, and microbial sources. These alternatives are suitable for vegetarians and those keeping kosher or halal diets.
Fermentation-produced chymosin (FPC) is a commonly used alternative to animal rennet, produced by isolating rennet genes from animals and introducing them into bacteria, fungi, or yeasts. This process results in the production of recombinant chymosin during fermentation. The genetically modified microorganism is then killed, and the chymosin is isolated, ensuring that the final product does not contain any GMO or GMO DNA. FPC is identical in function to animal-derived chymosin but is produced in a more efficient and cost-effective manner, making it a preferred choice for industrial production.
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KraftFoods uses microbial enzymes for economic reasons
The use of microbial enzymes in the food industry is a common practice, with KraftFoods being one of the major companies utilising these enzymes for various benefits, especially economic reasons.
KraftFoods, the largest cheese manufacturer in North America, uses microbial enzymes in some of its cheese products, such as Parmesan and Romano Cheese Blend. The company has stated that when the word "enzymes" appears on a label, it indicates the use of both animal-derived and microbial-derived enzymes. However, they have also mentioned that their Kraft Natural Swiss and Kraft Grated Parmesan products utilise microbial rennet, which is not derived from animal tissue.
There are several economic advantages associated with the use of microbial enzymes. Firstly, microbial enzymes are more cost-effective than animal-derived enzymes. By the 1990s, the supply of animal rennet became inconsistent, driving up its price. This provided a financial incentive for the cheese industry to transition to microbial rennet, which was less expensive. Additionally, microbial enzymes offer easy, consistent, and cost-effective production. They are easily cultured in cheap growth media, have higher growth rates, and are less complex than animal-derived enzymes. This results in reduced production costs and increased utilisation in the food industry.
Furthermore, microbial enzymes provide economic benefits due to their stability, ease of production, and versatility. They are more stable than plant and animal enzymes, requiring less time and space for cultivation. This stability also contributes to their cost-effectiveness and makes them ideal for various industrial applications. Microbial enzymes are used to improve the taste, texture, aroma, nutritional value, colour, and overall quality of food products. Their ability to enhance multiple aspects of food items results in significant economic advantages for industries, including the dairy, brewery, and bakery sectors.
The use of microbial enzymes allows for process optimisation and modification, providing KraftFoods with the flexibility to create novel products and explore new application fields. Additionally, microbial enzymes offer catalytic diversity, further enhancing their economic potential for industrial applications. While animal rennet traditionally dominated the cheese industry, the transition to microbial enzymes has been driven by economic incentives, purity, and consistency in cheese production.
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eHalal classifies Athenos Feta Cheese as 'Halal'
EHalal classifies Athenos Feta Cheese, manufactured in the United States, as Halal. This variety of feta cheese has the barcode #0070277626272 and is distributed under the Athenos brand. While the specific ingredients of this feta cheese are not publicly available, it is worth noting that the process of converting milk into cheese often involves coagulating milk through the use of enzymes, some of which may be derived from animal sources.
In the context of Halal dietary guidelines, it is important to consider the source of enzymes and other ingredients used in cheese production. According to some sources, Athenos Feta Cheeses are made with microbial rennet, which is derived from the growth of pure cultures of bacteria or mold. However, it is also mentioned that additional flavorings are added to this rennet, including Lipase liquid and Rennet Paste. Lipase liquid is derived from goat/kid, while Rennet Paste originates from kid, lamb, or calf.
The presence of animal-derived ingredients in cheese can be a concern for those adhering to Halal dietary practices. It is recommended to consult reliable sources and certifications, such as eHalal, to ensure that the product complies with Halal standards. The classification of Athenos Feta Cheese as Halal by eHalal suggests that the product does not contain any non-Halal ingredients or substances.
It is worth noting that different organizations and certifying bodies may have varying standards and interpretations of Halal guidelines. As such, individuals should make informed decisions based on their own research and the guidance provided by trusted sources. eHalal's classification of Athenos Feta Cheese as Halal provides valuable insight for those seeking information about the product's compliance with Halal dietary guidelines.
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Frequently asked questions
No, Athenos Feta Cheese is not considered Halal as it contains enzymes derived from animal sources. The cheese is made with microbial rennet derived from the growth of pure cultures of bacteria or mold, but it also includes flavorings like Lipase liquid (derived from goats) and Rennet Paste (derived from lamb, kid, or calf).
Yes, there are alternative options available that are 100% vegetarian and may be considered Halal. For example, there are soy-based feta cheeses, and you can also make your own faux feta using tofu.
The addition of animal enzymes in Athenos Feta Cheese is likely due to economic reasons. Using microbial enzymes instead of animal rennet can be more expensive, so some companies opt for the more cost-effective option.
