On September 17th, 2021, Health Canada published a safety assessment of a food additive on “Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Milk Coagulating Enzyme from Rhizomucor miehei CBS 146319 in Yogurt”.
The scope of the document is herein summarized:
- Milk coagulating enzyme from wild-type R. miehei (Cooney and Emerson) is already permitted for use in the manufacture of various standardized cheeses, sour cream, milk protein, etc.;
- The coagulating enzyme from other microbial sources is also permitted for certain uses;
- Milk coagulating enzyme from Rhizomucor miehei CBS 146319 in Yogurt is permitted under the maximum level of use and other conditions as GMP.
The list of Permitted Food Enzymes has been modified and the regulation is effective as of September 17th, 2021.
To view the complete regulation, check out the Food News Monitoring System.
