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

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 be up to 0...

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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, Aguilera, Jaime, Andryszkiewicz, Magdalena, Di Piazza, Giulio, Kovalkovicova, Natalia, Liu, Yi, de Sousa, Rita Ferreira, Chesson, Andrew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9358543/
https://www.ncbi.nlm.nih.gov/pubmed/35949935
http://dx.doi.org/10.2903/j.efsa.2022.7462

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9358543/
https://www.ncbi.nlm.nih.gov/pubmed/35949935
http://dx.doi.org/10.2903/j.efsa.2022.7462

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