Milk coagulating enzyme from Rhizomucor miehei CBS 146319 in yogurt (ICS Codes: 67.220.20, 67.100.99)
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. Language(s): English and French. Number of pages: 3
Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of milk coagulating enzyme from Rhizomucor miehei CBS 146319 in the manufacture of yogurt.
Milk coagulating enzyme from wild-type R. miehei (Cooney and Emerson) is already permitted for use in Canada in the manufacture of various standardized cheeses, sour cream, dairy-based flavouring preparations, and hydrolyzed animal, milk and vegetable protein. Milk coagulating enzyme from other microbial sources is already permitted for certain uses. However, milk coagulating enzyme from any source has not been permitted in the manufacture of yogurt.
The results of the premarket assessment support the safety of milk coagulating enzyme from R. miehei CBS 146319 for its requested use in the manufacture of yogurt. Consequently, Health Canada has enabled the use of milk coagulating enzyme from R. miehei CBS 146319 described in the information document by modifying the List of Permitted Food Enzymes, effective 17 September 2021.
The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit new scientific information relevant to the safety of this food additive.