23. Al-Mu’minun/The Believers
I/We begin by the Blessed Name of Allah
The Immensely Merciful to all, The Infinitely Compassionate to everyone.
23:01
a. Indeed, The Believers will succeed.
23:02
a. The Believers are those who humble themselves in their Salat/Prayers,
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a. and those who avoid frivolous talk and behavior,
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a. and those who regularly pay out the Zakat/annual charity,
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a. and those who guard their chastity -
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except from their spouses or from those whom their right hands possess -
for then, indeed, they are free from blame.
23:07
a. But whoever seeks beyond that limit, those - they are the transgressors,
23:08
a. and those who faithfully keep their trusts, pledges, contracts, and promises,
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a. and those who guard their Salat/Prayers from worldly distractions.
23:10
a. It is they - they are the inheritors -
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who will inherit the Paradise of Firdaws,
they will live therein forever!
23:12
And, indeed, WE created the human being out of the essence of clay.
23:13
Thereafter, WE made him as a mingled drop in a secure repository of the female’s womb.
23:14
And, then, WE made an embryo/clot from the drop,
and then WE made a lump from the embryo/clot,
and, then, WE made bones from the chewed-up lump,
and, then, WE clothed the bones with flesh and muscles.
And, then, out of that tiny drop, WE structured him into yet another creation.
So Exalted is Allah - the Best Creator of all creators!
It is incontrovertibly true that Islam advocates peaceful coexistence with the adherents of other creeds. The holy Qur’an, the primary source of Islamic Shari‘ah, vividly recommends freedom of conscience and religion. Similarly, the prophet (SAW), being the perfect role model for the entire humanity, preached and practiced the lofty ideals propounded by the holy Qur’an and peacefully coexisted with the followers of Judaism and Christianity. Furthermore, the four rightly guided caliphs exhibited tolerant attitude towards their Jews and Christian subjects. In the presence of these models, nonetheless, many contemporary critics of Islam are disinclined to admit this explicit reality. Robert Spencer also sees eye to eye with them. Robert Spencer is an American author and he has published twelve books. He is a member of Melkite Greek Catholic Church. He looks on Islam as a highly intolerant religion. In this connection, he singles out Muhammad’s (SAW) treatment of various Jewish tribes. He maintains that all Jewish tribes viz. Banu Na╔hir, Banu Qaiʽn┴q┐ʽ and Banu Qurai╔ah “received the wrath of Muhammad”. This brief study aims to prove that the treatment meted out to the Jews was not founded on religious prejudice and malice; it was rather commensurate with their wicked demeanor.
Pakistan share is one million heads of the world’s 20 million camel population. Although camel is not considered the major milk source in Pakistan, it has been utilized to support the growing demand of milk products and fresh milk. Camel cheese is gaining popularity due to their nutritional and therapeutic potential, hence to manufacture camel milk cheese (CMC) is not an easy task. The main problems faced by researchers and processors for camel milk cheese production is the longer coagulation time and low yield of cheese. The hypothesis of this study was there is a potential to increase the yield and reduce the coagulation time camel milk, and consequently the quality of cheese, by optimizing the processing conditions. To select the optimum processing conditions, preliminary trials were conducted using pasteurization temperatures (60, 65, 70°C), pH (5.3, 5.5, 5.7), CaCl2 (0.04, 0.06, 0.08%) and buffalo milk (0, 10, 20%) using yield and coagulation time as criterion for the evaluation of the process’s sucess. The whole research work was divided in two studies. In study-I, eighty one combinations of these selected processing parameters were used for cheese production at laboratory scale, and evaluation was done for the yield, coagulation time, texture, acidity, fat, protein and moisture contents. It was concluded from this study that coagulation time can be reduced to 50 min and yield increased to 20% when the milk is pasteurized at 65°C, pH is reduced to 5.5 and CaCl2 is added at 0.06% before the coagulation of milk. The fat, moisture, proteins and texture were 16%, 65%, 17%, and 6 N respectively. Quality attributes were improved with the increase of buffalo milk addition, but the addition of only 10% was chosen to facilitate the coagulation process. Study-II was performed to assess the influence of starter culture for the CMC quality attributes. Four cheese samples designated as camel (milk) cheese by using mesophilic cultures (CM), camel (milk) cheese with thermophilic cultures (CT), camel + buffalo milk (10%) cheese with mesophilic cultures (CBM) and camel milk + buffalo milk (10%) with thermophilic cultures were prepared and stored at 4°C for 60 days, evaluated for physico-chemical, sensory and proteolytic aspects. The results showed significant (p<0.01) influences for cheese samples and storage days on the pH, acidity, moisture, protein and fat contents. The interactive effect of these variables was insignificant (p>0.05) except the (p<0.05) pH. Results showed that highest moisture content (70.19%) was in CM treatment whereas the lowest was found in CBT treatment (55.19%). Lower acidity value was observed in CM (0.63%) and CBM (0.66%) compared to CT (0.78%) and CBT (0.83%), however the more protein (21.04, 21.57%) and fat (17.65, 17.70%) was retained in the CBM and CBT, respectively during storage. All the quality parameters decreased significantly during storage except of acidity. Results of sensory analyses showed a significant (p<0.01) impact of processing conditions on all sensory attributes. CBT treatment was the preferred cheese by the panelist followed by CBM and CT. All CMC samples were acceptable for sensory attributes up to 30 days of storage. In a proteolytic study (Urea-PAGE and RP-HPLC) of the samples, it was noted that level of intact caseins (as, b and k-caseins) were decreased with the increase of storage time, addition of buffalo milk and thermophilic cultures. A higher extent of proteolysis was observed in CBT followed by CBM, CT and CM. From both studies, it is concluded that 65°C/30 min temperature of pasteurization, pH 5.5, CaCl2 0.06%, addition of buffalo milk (10%) with thermophilic starter cultures (L. bulgaricus and Strep. Thermophillus) produced CMC with good characteristics.