Unlock More Value from Dairy with  MILK-O®, PROMOD® and LIPOMOD®

Changing consumer expectations and production demands create new challenges across dairy applications. 

Building on 40 years of experience, we combine proven enzyme solutions with application expertise to help address these challenges across dairy processing.

Create Exceptional Taste & Flavor

Enhance Texture & Mouthfeel

Unlock Protein Functionality

Increase Yield & Ingredient Value

Improve Process Efficiency

Core Solution Areas

• Enzyme-Modified Cheese (EMC) 
• Enzyme-Modified Dairy Ingredients (EMDI) 
• Dairy Protein Processing 
• Nutritional Dairy Ingredients 
• Fermented Dairy

Why BRAINBiocatalysts?

Dairy Expertise 

Specialized knowledge, 40 years and building, across flavor development, protein functionality and dairy ingredient processing. 

Tailored Dairy Solutions 

Solutions supporting EMC, EMDI, fermented dairy and nutritional ingredients. 

From Discovery to Production

Capabilities spanning enzyme development, process optimization and commercial supply. 

Reliable Dairy Partner

Working closely with manufacturers to create differentiated dairy products and ingredients. 

Find your MILK-O®, PROMOD® & LIPOMOD® solution.

Solutions that help improve flavor development, protein functionality, process performance and ingredient value across dairy applications.

Explore your solution.

Can't Find the Right Solution? Let's Create It Together.

When standard solutions aren't enough, we'll develop one around your application.

Beyond standard solutions.

4 Sept 2025

Why Dairy Proteins Aren’t Always Easy to Work with – And What You Can Do About It

Dairy proteins are a go-to ingredient in today’s high-protein food and beverage formulations - but they don’t always behave as expected. We explore the common challenges they present and how enzyme solutions can help overcome them.

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15 May 2025

Navigating the Future of Dairy: Innovation, Adaptation and the Enzyme Advantage

From clean labels to lactose-free innovation, and from sustainability goals to hybrid dairy products dairy processors face both challenge and opportunity. We review the trends reshaping dairy and the strategic role enzymes play in driving innovation and efficiency.

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Application Solution

MILK-O® for dairy processing and preservation

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

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Application Solution

The Use of Enzymes for Dairy Flavour Enhancement

Enzymes have been used for centuries to produce flavour in dairy products. Traditionally flavour is generated by enzymes produced from microflora present in cheese, butter, or cream and time is required for these complex flavours to evolve. In more recent times the addition of exogenous (external source) enzymes to immature cheese, butter oil or cream has been used to speed this process up intensifying the flavour in hours and days instead of weeks and months.

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Application Solution

The Use of Enzymes in Dairy Protein Hydrolysates

Whey and casein protein hydrolysates are valuable ingredients with nutritional and functional benefits.

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