以下文章轉載自國外的素食網站http://www.vegparadise.com/news32.html

讓我們可以瞭解動物性凝乳酵素的做法

因為沒時間翻譯

請有心人幫忙翻譯



July 1, 2003 -- Vegparadise News Bureau





Kill a Calf, Make a Cheese





Traditionally, the first step in making cheese was to kill a newly-born, milk-fed calf and remove its stomach to make rennet. The rennet was derived from the inner lining of the abomasum, the fourth stomach of the calf or any other animal classified as a ruminant.



After scraping the stomach, the cheesemaker would dry it in the sun by stretching it on a rack. After the stomach was dry, it was cut it into squares or strips. Before the strips or squares were used, they were soaked in cold water and washed thoroughly before being placed in milk.



In an alternative process the strips or squares were dried, then ground, and finally mixed with a salt solution to extract rennin. Rennin is defined in Webster's Unabridged Dictionary as "a coagulating enzyme occurring in the gastric juice of the calf, forming the active principal of rennet and able to curdle milk." The cheese industry prefers a broader definition of rennin, calling it "any enzyme used for the controlled coagulation of milk."



What does rennin or rennet do?

Placed in milk, rennin or rennet breaks down a protein called kappa casein that keeps milk in liquid form. The breaking down of kappa casein leads to coagulation of the milk that will become cheese. Another term used for rennin is chymosin.



Not all cheese is made with animal-derived rennet. There are a number of rennetless cheeses whose coagulating enzymes are vegetable, microbial, or genetically engineered. One group of rennetless cheeses has acidic levels high enough not to require enzymes for coagulation. This group includes cottage cheese, ricotta, and some varieties of mozzarella. Rennetless has also become a generic term for any cheese made without any animal derived enzymes.



Vegetable rennet usually means the enzyme was plant based. The phrase is an oxymoron because rennet implies it is animal derived. To add to the confusion, enzymes produced using microbes are often included in this category. What types of plants have been used to produce these enzymes? In the past, eager cheese makers have utilized plants like lady's bedstraw (Galium verum or curdwort), stinging nettle, fig leaves, melon, safflower, and wild thistle.



Microbial rennet can be produced by fermentation of the fungus Mucor miehe, Mucor Pusillus, and Endothia cryphonectria or from bacteria like Bacillus subililis or Bacillus prodigiosum. This type of rennet cannot be used to make cheddar or hard cheeses.



Genetically engineered rennet arose out of economic necessities. Supplies of animal rennet have always fluctuated and shortages have occurred. Supply problems have led to all types of research including one attempt in 1997 to create rennet from fish stomach mucosa, a waste product of the fishing industry. With bioengineered rennet the supply is always available and less expensive.



The bioengineering process involves taking a calf's prochymosin gene and inserting it into genomes of bacteria and yeast. In 1989 a microbial chymosin first appeared on the FDA's GRAS (Generally Regarded As Safe) list. In March 1990, after a 28-month review, the FDA approved a bioengineered form of rennin as the first genetically engineered product for human consumption.



According to information obtained from Whole Foods Market, "it is estimated that 70% of domestic cheese (in the United States) is produced with bioengineered chymosin. The producers of bioengineered rennet claim that their process will end the cheese industry's reliance on slaughtered calves.



Labeling

The problem for vegetarian consumers is determining whether a particular cheese contains animal ingredients. The FDA does not require that the cheese ingredient label denote the type of rennet. The FDA considers it impractical for cheese producers to have variations of labels to indicate what is included in enzyme mixtures. Cheese makers can mix animal, plant, and microbial varieties and just label them "enzymes."



Whole Foods, in a survey of one of its Texas markets, found eight different ways enzymes were listed on cheese packages. They reported the following: enzymes, microbial enzymes (non-animal, rennetless), rennetless, rennet, enzymes and rennet, vegetarian rennet, and microbial coagulants. They found a large portion of the labels just had the word "enzymes." A few of the labels did not list any coagulant. VIP's survey of local market chains found similar results with most cheeses listing the generic term "enzymes" or failing to list any coagulant. Imported cheeses either listed "rennet" or had no ingredient list.



Trader Joe's has produced a colorful pamphlet titled Rennet that is available in all stores. The publication briefly discusses the use of rennet in making cheese and provides information on the types of rennet. Most important, it classes the cheeses they sell by the type of coagulant used. As a bonus they tell which cheeses do not contain rBST (recombinant Bovine Somatotropin), a synthetic Bovine Growth Hormone.



The Solution

Navigating the minefield of cheese seems rather simple for the VIP editors. Eliminate the cheese. If it's made in Europe it's likely to have animal rennet but no rBST. If it is produced in the United States, it's likely to contain rBST and who knows what kind of coagulant. We always recommend that people read labels, but in this case the label may not provide complete or accurate information about the coagulant used.



The ethical dilemma for lacto vegetarians or lacto-ovo vegetarians is eating a product that was produced by killing an animal. Choosing a soy cheese may be a solution for the rennet dilemma, but soy or other types of vegetarian cheeses present their own problems. Many of these imitation cheeses contain casein, a milk protein. Any cheese labeled "vegan" should not contain animal-derived rennet or casein. However, it is important to read the label carefully because some manufacturers may not be aware that certain ingredients are animal-based.



Even though some vegetarian cheeses don't have the mouth feel and elasticity of rennet and casein cheeses, they're healthier and far more humane. Somehow, cutting a calf's stomach into pieces to create cheese, or inserting a calf gene into bacteria and yeast to produce bioengineered cheese is not very appealing. Next time, hold the cheese, please!

>【 在 海洋藍 的大作中提到: 】

>chachagirl姐提供的這篇文章雖長

>但內容豐富,將enzyme酵素或coagulants促凝劑分門別類,

>很值得參考

>所以我翻譯下來

>

>我的摘要是

>酵素(enzyme)大致上有

>0.無酵素:部分較酸種類的起士:cottage 起司(鬆軟的白乾酪), ricotta起司(義大利鄉村軟酪),以及mozzarella(義大利白乾酪)的某些種類

>1.傳統由來:切割小牛胃提出rennet(或rennin/chymosin).

>2.植物性:某些特殊的植物(蓬子菜,大蕁麻,無花果葉,甜瓜,紅花,以及野薊等植物.)

>3.發酵微生物(菌類),無牽涉小牛基因.有時也會稱為2.植物性.

>4.基因工程(發展種類多, 目前主要是取出小牛胃部基因置入細菌或酵母菌.故殺生次數減少.),*****目前已知70%美國本土使用本法****. 因也是微生物,會跟3混淆

>5.混合以上1~4

>

>我想我們素食者可食的,就是2,3吧...

>但標籤大多不明.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

忘了說

之前部分文章表示4是素食的,包括專業的起士製造書籍或網頁等

(我看到不只ㄧ篇)

起因於基因工程殺生的次數比傳統方法少得許多.

或許某些素食者也是如此想法.

我是不予置評啦.

我自己認為不算是.

因為這跟現在部份含動物基因的基改植物是ㄧ樣的.

之前討論基改不是討論很兇嗎....



所以對我之前曾發表的素食廠商的資訊,

等我有空會再次詳問他們的酵素種類,究竟是屬於何種.

或許廠商認為的素食..是4也不ㄧ定@@

至於之後的衡量標準就看個人囉..

Dear frineds



"胰凝乳蛋白酶的簡稱。由小牛第四個胃中的酵素抽出物。使用於起士加工時的凝固劑。取得時須將小牛屠宰後才能抽取，方式殘忍。故為國外保護動物組織抗議，也為環保人士不滿。"

( http://tienlu.homeip.net/tienlu/other/vageerr.htm )



中華民國商品標準分類(第五次修正)

http://www.fibronet.com.tw/law/prod/CH35.htm









>【 在 CHACHAGIRL 的大作中提到: 】

>澳洲素食協會對動物性凝乳酵素的做法的回函

>證實必須宰殺小牛才能取得動物性凝乳酵素

>

>Dear Melody

>

>Thanks for your inquiry. The rennet is derived from the stomach of the calf but the animal is killed to do this. It is considered to be a by-product of the meat industry.

>

>Yours sincerely

>

>Mark Berriman

>

>President

>

>The Australian Vegetarian Society (NSW)

>PO Box 56

>Surry Hills NSW 2010

>

>Tel: 02 9698 4339

>

澳洲素食協會對動物性凝乳酵素的做法的回函

證實必須宰殺小牛才能取得動物性凝乳酵素



Dear Melody



Thanks for your inquiry. The rennet is derived from the stomach of the calf but the animal is killed to do this. It is considered to be a by-product of the meat industry.



Yours sincerely



Mark Berriman



President



The Australian Vegetarian Society (NSW)

PO Box 56

Surry Hills NSW 2010



Tel: 02 9698 4339

英文我只懂一半....請好心的村民 簡略敘說好嗎？





>【 在 CHACHAGIRL 的大作中提到: 】

>以下文章轉載自國外的素食網站http://www.vegparadise.com/news32.html

>讓我們可以瞭解動物性凝乳酵素的做法

>因為沒時間翻譯

>請有心人幫忙翻譯

>

>July 1, 2003 -- Vegparadise News Bureau

>

>

>Kill a Calf, Make a Cheese

>

>

>Traditionally, the first step in making cheese was to kill a newly-born, milk-fed calf and remove its stomach to make rennet. The rennet was derived from the inner lining of the abomasum, the fourth stomach of the calf or any other animal classified as a ruminant.

>

>After scraping the stomach, the cheesemaker would dry it in the sun by stretching it on a rack. After the stomach was dry, it was cut it into squares or strips. Before the strips or squares were used, they were soaked in cold water and washed thoroughly before being placed in milk.

>

>In an alternative process the strips or squares were dried, then ground, and finally mixed with a salt solution to extract rennin. Rennin is defined in Webster's Unabridged Dictionary as "a coagulating enzyme occurring in the gastric juice of the calf, forming the active principal of rennet and able to curdle milk." The cheese industry prefers a broader definition of rennin, calling it "any enzyme used for the controlled coagulation of milk."

>

>What does rennin or rennet do?

>Placed in milk, rennin or rennet breaks down a protein called kappa casein that keeps milk in liquid form. The breaking down of kappa casein leads to coagulation of the milk that will become cheese. Another term used for rennin is chymosin.

>

>Not all cheese is made with animal-derived rennet. There are a number of rennetless cheeses whose coagulating enzymes are vegetable, microbial, or genetically engineered. One group of rennetless cheeses has acidic levels high enough not to require enzymes for coagulation. This group includes cottage cheese, ricotta, and some varieties of mozzarella. Rennetless has also become a generic term for any cheese made without any animal derived enzymes.

>

>Vegetable rennet usually means the enzyme was plant based. The phrase is an oxymoron because rennet implies it is animal derived. To add to the confusion, enzymes produced using microbes are often included in this category. What types of plants have been used to produce these enzymes? In the past, eager cheese makers have utilized plants like lady's bedstraw (Galium verum or curdwort), stinging nettle, fig leaves, melon, safflower, and wild thistle.

>

>Microbial rennet can be produced by fermentation of the fungus Mucor miehe, Mucor Pusillus, and Endothia cryphonectria or from bacteria like Bacillus subililis or Bacillus prodigiosum. This type of rennet cannot be used to make cheddar or hard cheeses.

>

>Genetically engineered rennet arose out of economic necessities. Supplies of animal rennet have always fluctuated and shortages have occurred. Supply problems have led to all types of research including one attempt in 1997 to create rennet from fish stomach mucosa, a waste product of the fishing industry. With bioengineered rennet the supply is always available and less expensive.

>

>The bioengineering process involves taking a calf's prochymosin gene and inserting it into genomes of bacteria and yeast. In 1989 a microbial chymosin first appeared on the FDA's GRAS (Generally Regarded As Safe) list. In March 1990, after a 28-month review, the FDA approved a bioengineered form of rennin as the first genetically engineered product for human consumption.

>

>According to information obtained from Whole Foods Market, "it is estimated that 70% of domestic cheese (in the United States) is produced with bioengineered chymosin. The producers of bioengineered rennet claim that their process will end the cheese industry's reliance on slaughtered calves.

>

>Labeling

>The problem for vegetarian consumers is determining whether a particular cheese contains animal ingredients. The FDA does not require that the cheese ingredient label denote the type of rennet. The FDA considers it impractical for cheese producers to have variations of labels to indicate what is included in enzyme mixtures. Cheese makers can mix animal, plant, and microbial varieties and just label them "enzymes."

>

>Whole Foods, in a survey of one of its Texas markets, found eight different ways enzymes were listed on cheese packages. They reported the following: enzymes, microbial enzymes (non-animal, rennetless), rennetless, rennet, enzymes and rennet, vegetarian rennet, and microbial coagulants. They found a large portion of the labels just had the word "enzymes." A few of the labels did not list any coagulant. VIP's survey of local market chains found similar results with most cheeses listing the generic term "enzymes" or failing to list any coagulant. Imported cheeses either listed "rennet" or had no ingredient list.

>

>Trader Joe's has produced a colorful pamphlet titled Rennet that is available in all stores. The publication briefly discusses the use of rennet in making cheese and provides information on the types of rennet. Most important, it classes the cheeses they sell by the type of coagulant used. As a bonus they tell which cheeses do not contain rBST (recombinant Bovine Somatotropin), a synthetic Bovine Growth Hormone.

>

>The Solution

>Navigating the minefield of cheese seems rather simple for the VIP editors. Eliminate the cheese. If it's made in Europe it's likely to have animal rennet but no rBST. If it is produced in the United States, it's likely to contain rBST and who knows what kind of coagulant. We always recommend that people read labels, but in this case the label may not provide complete or accurate information about the coagulant used.

>

>The ethical dilemma for lacto vegetarians or lacto-ovo vegetarians is eating a product that was produced by killing an animal. Choosing a soy cheese may be a solution for the rennet dilemma, but soy or other types of vegetarian cheeses present their own problems. Many of these imitation cheeses contain casein, a milk protein. Any cheese labeled "vegan" should not contain animal-derived rennet or casein. However, it is important to read the label carefully because some manufacturers may not be aware that certain ingredients are animal-based.

>

>Even though some vegetarian cheeses don't have the mouth feel and elasticity of rennet and casein cheeses, they're healthier and far more humane. Somehow, cutting a calf's stomach into pieces to create cheese, or inserting a calf gene into bacteria and yeast to produce bioengineered cheese is not very appealing. Next time, hold the cheese, please!

>

>