2022年1月12日，欧盟食品安全局就食品酶凝乳酶、胃蛋白酶和胃亚蛋白酶（chymosin，pepsin and gastricsin）的安全性评价发布意见。
据了解，这种食品酶来自哺乳山羊的皱胃，旨在用于奶酪生产的牛奶加工中。
经过评估，专家小组认为，在预期的使用条件下，不能排除通过饮食接触引起的过敏性致敏和诱发反应的风险，但这种情况发生的可能性很低。根据所提供的数据，小组得出结论，该食品酶在预期的使用条件下不会引起安全问题。部分原文报道如下：
The food enzyme containing chymosin (EC 3.4.23.4), pepsin (EC 3.4.23.1) and gastricsin (EC 3.4.23.3) is prepared from the abomasum of suckling goats by Consejo Regulador de la Denominación de Origen Queso Palmero and Consejo Regulador de la Denominación de Origen Queso Majorero. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source of the food enzyme, from its manufacture, and based on the history of safe use and consumption, the Panel considered that toxicological data were not required and no exposure assessment was necessary. Similarity of the amino acid sequences of the three proteins (chymosin, pepsin and gastricsin) to those of known allergens was searched and one match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood is considered to be low. based on the data provided, the Panel concludes that this food enzyme does not give rise to safety concerns under the intended conditions of use.
