Thông báo - Thông báo của các nước thành viên: 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.
| Mã WTO |
G/SPS/N/CAN/1109 |
| Ngày thông báo |
26/04/2017 |
| Loại thông báo |
Bình thường |
| Tiêu đề |
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. |
| Tóm tắt |
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.
|
| Sản phẩm |
Chymosin B from Kluyveromyces lactis CIN (ICS Codes: 67.220.20, 67.100.30, 67.100.99) |
| Quốc gia |
Canada |
Tệp đính kèm:
NCAN1109.pdf
Thông báo khác: