Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of suckling lambs and goats

Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of suckling lambs and goats

Abstract The food enzyme containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is derived from the abomasum of suckling lambs and goats by Caporal Enzymes, S.L. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source of the fo...

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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, Boet Glandorf, Lieve Herman, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2021-06-01
Series:EFSA Journal
Subjects:
food enzyme
chymosin
EC 3.4.23.4
pepsin
EC 3.4.23.1
abomasum
Online Access:https://doi.org/10.2903/j.efsa.2021.6633

Internet

https://doi.org/10.2903/j.efsa.2021.6633

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