Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of calves and cows

Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of calves and cows

Abstract The food enzyme containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is produced from the abomasum of Bos taurus purchased from different rennet manufacturers by Laboratorios Arroyo S.A. The food enzyme is intended to be used in milk processing for cheese production. As no concerns ar...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Magdalena Andryszkiewicz, Yi Liu, Joaquim Maya, Sandra Rainieri, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2021-06-01
Series:EFSA Journal
Subjects:
Chymosin
EC 3.4.23.4
pepsin
EC 3.4.23.1
abomasum
calf
Online Access:https://doi.org/10.2903/j.efsa.2021.6636

Internet

https://doi.org/10.2903/j.efsa.2021.6636

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