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

Health Canada's Food Directorate completed a detailed safety assessment of 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. As no safety concerns were raised through this assessment, the Department has enabled the food additive use described in the information document by modifying the List of Permitted Food Enzymes.