Absolutely Haram Ingredients

Bacon;
Ham;
Lard;
Pork;
Pork gelatin;
Enzymes from pork like rennin, pepsin;
Hard cider;
Fermented cider;
Wine vinegar;
Wine;
Rum

http://www.geocities.com/CollegePark/Quad/2406/islam1.htm

بنات
انا لسه عامله سيرش علي جوجل
rennet المنفحه في منها نوعين نوع من الحيوانت بس مش الخنزير يعني العجل مثلا و نوع نباتي او بكتيري
pepsin هو اللي من الخنزير
و قريت ان كل الاجبان اللي بتتصنع في الولايات المتحده الامريكيه بيكون داخل فيها نص من rennet و نص من pepsin للاسف

http://www.natural-connection.com/resource/tnc_reference_library/cheese.html

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.

جزاكن الله خيراً على الموضوع الرائع المفيد ،، ولكن هل يفيد المغتربات في فرنسا؟،لاأظن ذلك لأن المنتجات هنا يكتب عليها بالفرنسية اللهم أطعمنا حلالاً.