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

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

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 calves and cows (Bos taurus) by Chr. Hansen. The food enzyme is intended to be used in milk processing for cheese production and in milk processing for the production of fermented m...

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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, Yrjö Roos, Jaime Aguilera, Cristina Fernandez‐Fraguas, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2023-06-01
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.2023.8084
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