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

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 arise from...

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Detalles Bibliográficos
Autores principales: Lambré, Claude, Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Andryszkiewicz, Magdalena, Liu, Yi, Maya, Joaquim, Rainieri, Sandra, Chesson, Andrew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8188397/
https://www.ncbi.nlm.nih.gov/pubmed/34140997
http://dx.doi.org/10.2903/j.efsa.2021.6636

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8188397/
https://www.ncbi.nlm.nih.gov/pubmed/34140997
http://dx.doi.org/10.2903/j.efsa.2021.6636

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