MILK-O® for dairy processing and preservation

Looking for enzymatic solutions to improve your dairy ingredients?

Our MILK-O® products offer a comprehensive range of solutions for milk-based products, contributing to cheesemaking, natural preservation, flavour enhancement, and lactose breakdown.

MILK-O®-REN products, derived from Rhizomucor miehei, offer natural microbial rennet alternatives for accelerating the natural cheesemaking process. Our microbial rennets make them suitable for Kosher and Halal products that require specific processing certificates. During the brining and pressing stage, the addition of our MILK-O® enzymes has demonstrated their effectiveness as natural preservative solutions. They safeguard cheese surfaces and brine baths from spore growth, providing ongoing protection throughout the cheese ripening process.

Lactose is a naturally occurring sugar present in milk and dairy products, lactose intolerance comes from the body’s inability to produce the enzyme lactase to break down this sugar, causing the allergen symptoms. MILK-O®-LAC efficiently breaks down lactose in dairy into the more easily digestible sugars, glucose and galactose, improving ingredients’ allergenicity. This hydrolysis process can also enhance solubility and generate a sweet flavour.

If you would like more information on how our other dairy processing enzymes, specialist lipase and protease products (Lipomod® and Promod®) can be used in different dairy applications, click below: