Canada - 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 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. The results of Health Canada's evaluation of available scientific data support the safety of chymosin B from K. lactis CIN for use as requested by the petitioner. Therefore, Health Canada has modified the List of Permitted Food Enzymes (http://hc-sc.gc.ca/fn-an/securit/addit/list/5-enzymes-eng.php), effective 19 April 2017. 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 any new scientific information relevant to the safety of this food additive. Products covered : Chymosin B from Kluyveromyces lactis CIN Proposed date of adoption (dd/mm/yy) : 19 April 2017 Proposed date of entry into force : [ ] Six months from date of publication, and/or(dd/mm/yy) : 19 April 2017 Final date for comments : [ ] Sixty days from the date of circulation of the notification and/or (dd/mm/yy) : 2 July 2017 | 
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