Difference between Pat Akum and Gevinat Akum?

Question

Is there a difference in the reasoning behind the gezerah of Pat Akum and Gevinat Akum? If not, then it would logically follow that microbial rennet cheese made by a non-Jew would be kosher under the same circumstances. The Ben Ish Hai states some things about Pat Akum which may be helpful in the discussion about Gevinat Akum. In Parshat Hukat, 2nd year, letter Bet, he says the following: 1. The prohibition of Pat Akum did not spread throughout all of the Jewish communities except in the form of prohibiting the bread of a regular homeowner and not of a professional baker. The reasons given are the difficulty of everyday living, the centrality of bread in people's diet and the lack of Jewish bakers. When one buys from a baker there is no "keruv da'at" which will lead to social interaction. 2. There are those who even buy bread from a non-Jewish baker when there is a Jewish baker in town and he says that this is the practice in Bagdad.