Safety evaluation of the food enzyme chymosin from the genetically modified Kluyveromyces lactis strain CHY

Safety evaluation of the food enzyme chymosin from the genetically modified Kluyveromyces lactis strain CHY

Abstract The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Kluyveromyces lactis strain CHY by DSM Food Specialties B.V. It is intended to be used in milk processing for cheese production and for production of fermented milk products. Dietary exposure was estimated to b...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzyme 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, Jaime Aguilera, Magdalena Andryszkiewicz, Giulio Di Piazza, Natalia Kovalkovicova, Yi Liu, Rita Ferreira deSousa, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2022-08-01
Series:EFSA Journal
Subjects:
food enzyme
chymosin
aspartic endopeptidases
rennin
EC 3.4.23.4
Kluyveromyces lactis
Online Access:https://doi.org/10.2903/j.efsa.2022.7462

Internet

https://doi.org/10.2903/j.efsa.2022.7462

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