Reply To: Chalav Yisroel exceptions

RE; Butter. In addition to the issues Mark Levin correctly states, Butter could possibly be an issue of Gevinas Akum, depending on the cream source. If they’re adding whey cream (separated after Cheese coagulation) then we must verify the Culture, Stater Media and (microbial) Rennet sources. If the cream is separated from the cook water (Mozzarella and Provolone are cooked and streched), that cream would be gevinas akum.