Fig. 2

Documents required during the halal certification process of cheese, according to the criticality of ingredients/additives/adjuvants. Fermentation and enzymatic coagulation both represent a halal critical control point (halal CCP) because these processing steps involve the use of ingredients or adjuvants that are considered critical for the halal status. All the ingredients, additives and adjuvants required at each processing step have to be accompanied by a halal certificate, if they are critical (such as commercial microbial starters, rennet, colorants and lipase) or simply by a halal statement if they are not critical (such as acids and salts)