{"id":609,"date":"2013-08-15T20:13:51","date_gmt":"2013-08-15T20:13:51","guid":{"rendered":"https:\/\/www.star-k.org\/articles\/?p=609"},"modified":"2016-10-10T18:02:18","modified_gmt":"2016-10-10T18:02:18","slug":"eating-her-curdsno-way","status":"publish","type":"post","link":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/609\/eating-her-curdsno-way\/","title":{"rendered":"Eating Her Curds? No Way"},"content":{"rendered":"

Published Spring\u00a02011<\/em><\/p>\n

If Miss Muffet was a conscientious seminary girl, sitting down to a meal of curds and whey would not be so simple. \u00a0There is much to consider.\u00a0 Was the milk Cholov Yisroel<\/em>? \u00a0Does the milk have to be Cholov Yisroel<\/em>? \u00a0Was the starter culture Cholov Yisroel<\/em>? \u00a0What rennet was used to coagulate the milk? \u00a0Did the mashgiach<\/em> add the coagulants to make the curds and whey? \u00a0Are all curds and whey created equal?<\/p>\n

Let\u2019s examine the facts.\u00a0 Although there are hundreds of types of cheese, they still have to undergo the same basic processes starting with pasteurized milk.\u00a0 The milk that is being converted into cheese is pasteurized so that any harmful bacteria will be killed.\u00a0 Depending upon the type of cheese produced, the milk may be separated to lower the milk fat content of the milk.\u00a0 After pasteurization, the milk is pumped into a cook vat where a starter culture containing specific bacteria is added.\u00a0 The bacteria in the starter culture forms acids in the milk and lowers the pH of the milk to a critical acidity level.\u00a0 It is the culture which gives different cheeses their special characteristics.\u00a0 Every variety of cheese needs to be \u201ccooked\u201d at a specific temperature so that the culture can work. \u00a0If the specific temperature is not maintained, the bacteria in the starter culture fail to multiply and the cheese process could not continue.\u00a0 Some cheeses are cooked at low temperatures within 86oF -96 oF.\u00a0 Other cheeses are cooked at much higher temperatures.\u00a0 After the culture is thoroughly blended, a substance containing enzymes known as rennet is added to the milk.\u00a0 It is the rennet that allows the milk to coagulate and set.\u00a0 The coagulated milk is formed into a smooth, custard-like solid called the curd.\u00a0 Finally, the curd is ready to be cut which means that the cheesemaker breaks up the curd, separating a rich, cloudy liquid from the solid pebble-like curds.\u00a0 The liquid cloudy water is known as whey, and the pebble-like curds is the basis of the cheese.<\/p>\n

In earlier generations, in order to make kosher cheese it was necessary to use rennet from an animal that was properly slaughtered and koshered.\u00a0 The halacha<\/em> prohibits cheese that was coagulated with non-kosher rennet or non-kosher enzymes.\u00a0 Natural rennet is derived from the lining of a calf\u2019s stomach.\u00a0 Today, microbial rennet is widely used.\u00a0 This rennet is produced by growing the protein on microorganisms.\u00a0 Microbial rennet is readily available with reliable kosher certification.\u00a0 Even if the rennet and starter culture are kosher, our Rabbis have decreed that in order for the cheese to be kosher a Yehudi<\/em> (a Jew who is restricted to the laws of kashrus)<\/em> must put the starter culture rennet and\/or other coagulation media into the milk.1<\/sup><\/a>\u00a0 If not, the cheese would be forbidden.2<\/sup><\/a>\u00a0 The Rabbinical non-permitted cheese is known as gevinas akum<\/em>.<\/p>\n

Cheese can be made only from milk of behaimos tehoros<\/em>, kosher species.3<\/sup><\/a>\u00a0 Based on this phenomenon, some Poskim<\/em> maintain that if the milk that is being used for cheesemaking has been designated at the time of milking to make cheese, this milk is not subject to cholov akum<\/em> i.e., milk that was not supervised by a mashgiach<\/em> (a Yehudi<\/em> supervisor) and remains cholov hamuteres<\/em>. \u00a0This means that non-supervised milk can be used to make kosher cheese.\u00a0 It is the Star-K policy to only use supervised milk for Cholov Yisroel<\/em> cheese.<\/p>\n

There are hundreds of different varieties of cheeses – soft, hard, mild, sharp aged and processed.\u00a0 There are cheeses that are used for baking, cheeses that are used for cooking, and cheeses that are used as an ingredient in other food and industrial applications.\u00a0 These ingredient cheeses are known as casein products.<\/p>\n

What is casein?\u00a0 Casein is the main protein found in milk and subsequently found in the cheese curds.\u00a0 In the past, casein was used typically for industrial applications as an adhesive for plywood, sizing for paper, or as an ingredient for paint.\u00a0 In the 1960\u2019s, casein was developed for food applications.\u00a0 Today, casein is used in a plethora of food applications.\u00a0 It can be used as an emulsifier in coffee whiteners, a stabilizer in ice cream or a thickener in soups, gravies, or whipped toppings.\u00a0 It can also be used to provide texture to pasta, nutritional food bars or bakery products.<\/p>\n

How is casein manufactured?\u00a0 The main ingredient of course is milk.\u00a0 To manufacture casein, one must use skim milk; therefore, the milk must be separated into cream and skim milk.\u00a0 The skim milk is then pasteurized and cooled, and is either inoculated with lactic acid if acid casein is being manufactured, or in the case of rennet casein, natural or microbial rennet is added. \u00a0The milk is then incubated, and after the desired pH is reached the product is heated to approximately 110oF.\u00a0 This results in the coagulation of the product into a soft gel, and the cheese is then cut so that the curds and whey separate.\u00a0 The curds are then dried on a fluid bed drier to a moisture level of 10-12%, and the dried casein is then milled, sifted and packaged into bags.<\/p>\n

Acid based casein can undergo further processing to create other casein products known as caseinates.\u00a0 Caseinates are used in other food ingredient applications.\u00a0\u00a0 When the wet casein is mixed with sodium hydroxide, the resulting product is known as sodium caseinate.\u00a0 This is a popular ingredient which, among other things, may be used as an emulsifier in coffee whiteners, a nutritional ingredient in bakery products, nutritional food bars and beverages, as well as a thickener in soups and gravies.\u00a0 Casein can also be combined with calcium (lime) to create calcium caseinate, an ingredient in cereals such as Special K.<\/p>\n

Does casein have a halachic<\/em> status of cheese?\u00a0 Is there a difference between acid based casein and rennet based casein? \u00a0In both instances, whether acid or rennet is added to the milk, curds and whey are formed.\u00a0 Practically speaking, a rennet based product is closely likened to hard cheese like Muenster or Cheddar, while acid based cheese is akin to cottage cheese whose curds are made through an acid application, rather than through rennet. \u00a0Do the poskim<\/em> view both types of curds equally? \u00a0\u00a0For that we have to go back to Miss Muffet\u2019s queries and analyze the situation.<\/p>\n

Obviously, the milk that is used to manufacture casein has to be the same milk that is used in the manufacture of cheese. \u00a0Although regular milk has to be Cholov<\/em> Yisroel<\/em> and not cholov akum<\/em>, according to some Poskim<\/em> milk used for casein is permissible as long as the milk is designated to the manufacture of casein products.4<\/sup><\/a>\u00a0 Similarly, the rennet and the acids have to be kosher.\u00a0 It seems to be a forgone conclusion that rennet based casein, which is manufactured in the same manner as hard cheese (e.g. Cheddar, Muenster etc.) would require a mashgiach<\/em> to add the coagulant, or else the rennet based casein would be considered gevinas akum<\/em> and forbidden, like non-kosher cheese.<\/p>\n

What about acid based casein and the caseinates made with acid based casein? Does the mashgiach<\/em> have to add the coagulant? \u00a0Similarly, does a mashgiach<\/em> have to add the acid to make cottage cheese, or for that matter the vinegar, to make Ricotta cheese?\u00a0 Is there a fundamental difference between the two?\u00a0 The question was posed to R\u2019 Moshe Feinstein zt\u2019l<\/em> regarding cottage cheese.5<\/sup><\/a>\u00a0 In his response, he cites opinions amongst the Rishonim<\/em> that say there is a fundamental difference between natural rennet based cheese, microbial rennet based cheese, and acid based cheese.\u00a0 Therefore, one could be makil<\/em> (lenient) with cheeses such as cottage cheese made with acid, due to the fact that if left out long enough, the milk would curdle without the assistance of the acid.<\/p>\n

Other Rishonim<\/em> maintain that there is no difference between the various types, and the mashgiach<\/em> would have to add the acid to make cottage cheese as he would when making conventional cheese.\u00a0 Since the Rabbonim<\/em> made a gezaira<\/em> (decree) about gevinas akum<\/em>, the restriction applies across the board.6<\/sup><\/a> \u00a0R\u2019 Moshe told the questioner that due to the lenient opinions, one need not make a public declaration; however, he intimates that the halachic<\/em> status of gevinas akum<\/em> applies to cottage cheese, as well. \u00a0This is also the position of the Star-K.<\/p>\n

This opinion is not shared by other kosher certifying agencies regarding casein products, as well as cottage cheese.\u00a0 Hence, one will find certifications on many dairy products such as coffee whiteners, cereals, nutritional bars, etc.\u00a0 \u00a0Although there are those who are lenient with powdered milk and powdered whey, even if the casein was powdered, it would present a greater halachic<\/em> issue even to those who accept products made with powdered milk.\u00a0 Due to the fact that casein is considered to be gevinas akum<\/em> before drying, the prohibition would still remain intact even in its powdered form.<\/p>\n

Maybe Miss Muffet should have gone Pareve<\/em>.<\/p>\n

\n
1<\/sup><\/a> Chochmas Adom Y.D.<\/em> 67:7, Shach Y.D.<\/em> 115:20 (Teshuvas Maharam<\/em> M\u2019Rottenberg).<\/div>\n
<\/div>\n
\n

2<\/sup><\/a> Y.D.<\/em> 115:2<\/p>\n<\/div>\n

\n

3<\/sup><\/a> Y.D.<\/em> 115:2 Rema<\/em><\/p>\n<\/div>\n

\n

4<\/sup><\/a> Chochmas Adom<\/em> 67:7, Y.D.<\/em> 115:2 Rema<\/em><\/p>\n<\/div>\n

\n

5<\/sup><\/a> Igros Moshe Y.D.<\/em> II:48<\/p>\n<\/div>\n

\n

6<\/sup><\/a> Y.D.<\/em> 115, Shach<\/em> 19, Gra Y.D.<\/em> 115:13<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Published Spring\u00a02011<\/p>\n

If Miss Muffet was a conscientious seminary girl, sitting down to a meal of curds and whey would not be so simple. \u00a0There is much to consider.\u00a0 Was the milk Cholov Yisroel? \u00a0Does the milk have to be Cholov Yisroel? \u00a0Was the starter culture Cholov Yisroel? \u00a0What rennet was used to coagulate the milk? \u00a0Did the mashgiach add the coagulants to make the curds and whey? \u00a0Are all curds and whey created equal?<\/p>\n","protected":false},"author":8,"featured_media":1037,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29,56,27,125],"tags":[],"class_list":["post-609","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kashurs-kurrents-2011","category-spring-kashrus-kurrents-2011","category-kashrus-kurrents","category-milk"],"yoast_head":"\nEating Her Curds? 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