interim marketing authorization regarding the use of the chymosin enzyme in the production of cheddar cheese naming the variety cheese cottage cheese cream cheese cream cheese with naming the added ingredients cream cheese spread cream cheese spread with naming the added ingredients sour cream and unstandardized milk-based dessert preparations health canada has received a submission to permit the use of the chymosin enzyme derived from a genetically modified aspergillus niger aspergillus niger var. awamori pccex3 that carries the chymosin gene from camelus dromedarius. this chymosin enzyme will be used in the production of cheddar cheese naming the variety cheese cottage cheese cream cheese cream cheese with naming the added ingredients cream cheese spread cream cheese spread with naming the added ingredients sour cream and unstandardized milk-based dessert preparations at a maximum level of use consistent with good manufacturing practice. evaluation of available data supports the safety and effectiveness of chymosin derived from aspergillus niger var. awamori pccex3 in these food products. therefore it is the intention of health canada to recommend that the regulations be amended to permit the use of chymosin derived from aspergillus niger var. awamori pccex3 in the production of cheddar cheese naming the variety cheese cottage cheese cream cheese cream cheese with naming the added ingredients cream cheese spread cream cheese spread with naming the added ingredients sour cream and unstandardized milk-based dessert preparations at a maximum level of use consistent with good manufacturing practice. as a means to improve the responsiveness of the regulatory system an interim marketing authorization is being issued to permit the immediate use of chymosin derived from aspergillus niger var. awamori pccex3 in the production of cheddar cheese naming the variety cheese cottage cheese cream cheese cream cheese with naming the added ingredients cream cheese spread cream cheese spread with naming the added ingredients sour cream and unstandardized milk-based dessert preparations at a maximum level of use consistent with good manufacturing practice while the regulatory process is undertaken to amend the regulations. the proposed regulatory amendments would be enabling measures to allow the sale of the foods mentioned above that have been manufactured through the use of the chymosin from aspergillus niger var. awamori pccex3 . the amendments are supported by the safety assessment and would have low impact on the economy and on the environment. consequently the regulatory amendments may proceed directly to final approval and publication in the canada gazette part ii