Notice - Notification of WTO Members: Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Chymosin B from Kluyveromyces lactis CIN in Certain Dairy Foods – Document Reference Number: NOM/ADM-0091.
| WTO code |
G/SPS/N/CAN/1109 |
| Date notice |
26/04/2017 |
| Notice type |
Regular |
| Title |
Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Chymosin B from Kluyveromyces lactis CIN in Certain Dairy Foods – Document Reference Number: NOM/ADM-0091. |
| Summary |
Health Canada received a food additive submission seeking approval for the use of chymosin B from the yeast Kluyveromyces lactis CIN in dairy products such as cheese, quark (a type of fresh cheese), and fermented milk products such as yogurt, kefir and sour cream.
Chymosin B from other source organisms, including Kluyveromyces marxianus var. lactis (DS1182) (pKS105), is already permitted for use in Canada as a food enzyme in the manufacture of various dairy products. However, K. lactis CIN has not previously been permitted as a source organism for any enzyme on the List of Permitted Food Enzymes.
|
| Product |
Chymosin B from Kluyveromyces lactis CIN (ICS Codes: 67.220.20, 67.100.30, 67.100.99) |
| Country |
Canada |
File attach:
NCAN1109.pdf
Orther Notice: