Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling goats, lambs and calves

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling goats, lambs and calves

Abstract The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling goats, lambs and calves by Laboratoires Abia. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source o...

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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, Cristina Fernàndez‐Fraguas, Yi Liu, Yrjö Roos, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2022-12-01
Series:EFSA Journal
Subjects:
food enzyme
rennet
chymosin
EC 3.4.23.4
pepsin A
EC 3.4.23.1
Online Access:https://doi.org/10.2903/j.efsa.2022.7649

Internet

https://doi.org/10.2903/j.efsa.2022.7649

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