Not a lot of people know that not all cheese are 100 % suitable for vegetarian. The first step in cheese-making typically begins with milk from cows or goats. The milk is thickened in two stages with rennet and a favorable bacteria. The milk is separated into whey (liquid) and curds (semisolids). Lactic acid bacterium (favorable bacteria) are added to curdle the milk, and to determine the flavor and texture of the cheese.

Next, the milk clotting enzyme (rennet) is added. The active ingredient of rennet is the enzyme, chymosin (also known as rennin). The most common source of rennet is the stomach of slaughtered newly-born calves. This enzyme is responsible for most of the milk coagulation that takes place.

Vegetable and microbial rennet are also used by some cheese manufacturers. Animal rennet is the enzyme obtained from the stomach region of a suckling mammal, usually a cow or lamb or pig. It is the most common rennet used to make cheese. Most European cheeses use animal rennet.

Vegetable rennet is derived from plants. The enzymes are extracted from the plants and modified into a form similar to that of animal rennet. This type of rennet is acceptable for a lactovegetarian. On the other hand, microbial rennet is the enzyme obtained from micro-organisms through a process of fermentation. Common micro-organisms include fungi and bacteria. Microbial rennet is also acceptable for a lactovegetarian.

I have therefore contacted the Kraft foods via their websites to make sure if any rennet is used to manufacture the cheese. I must say that their Customer Service has brilliantly replied to my queries. Here is the e-mail exchanged with Kraft foods.

● My query (1) :

Hi, Our Kraft cheddars are imported from Australia. I would like to know which rennet (if any) is being used in the manufacture of the cheese. There is no clear indication of the product used listed as ingredients on the packing.

● Reply From Kraft Foods:

Thank you for contacting the Kraft Foods website with your query.All Kraft processed cheese (Slices, Singles, Cheddar, Cheestiks, CheeseWedges) and Parmesan Cheese products contain animal rennet with the exception of the Philadelphia Cream Cheese products (block, tub, dips) which contain microbial rennet (non-animal) and are suitable for vegetarians.

If you require further assistance concerning this issue, please do not hesitate to contact the Kraft Consumer Advisory Service at [email protected].

● My querry(2)

Hi,

Thanks for answering my question about animal rennet used to manufacture kraft cheddar.I would also like to know from which animal(s) is the rennet extracted.

● Reply From Kraft Foods

Our Cheddar Cheese is manufactured using animal rennet derived from cows and has been certified halal by the Federation of Islamic Councils.

It is very alarming that we are not always clearly made aware of the ingredients used in the manufacturing of certain products we are consuming. At least the ?suitable for vegetarian? or ?not suitable for vegetarian? logo should be marked on products using complicated ingredients description such as rennet or E-numbers. In some European countries, some crisps packets genuinely indicate ?not suitable for vegetarian? while some mild cheddar, ice cream etc. indicate ?suitable for vegetarian?.

PR