这种酶Cyprosin源于刺苞菜蓟，可作为凝乳酶用于多种奶酪。加拿大卫生部表示，经过风险评估认为将其作为新型食品添加剂无安全隐患。
部分原文报道如下：
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of the milk clotting （coagulating） enzyme cyprosin, obtained from the flower of the cardoon plant （Cynara cardunculus L.var. altilis DC.）， in cheese making.
As no safety concerns were raised through this assessment, it is the intention of Health Canada to enable this food additive, as described in the information document. The purpose of this communication is to publically announce the Department's intention 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.
原文链接：<https://www.hc-sc.gc.ca/fn-an/consult/nop-adm-0009/index-eng.php>
