Milase

Microbial coagulant

Milk coagulation is an important and indispensable process step in cheese production. The enzymatic
effects of milk coagulant contribute to the specific taste development of the cheese.

With more than 100 years of practical experience and R&D knowledge CSK food enrichment offers a wide range of rennets and coagulants under the name Ceska®-lase, including Kalase® and Milase® coagulants

Milase® microbial coagulant

Due to the increasing demand for coagulants from non-animal origin and the importance of cost reduction on coagulation in cheese production, CSK has developed Milase®, a full range of microbial coagulants. Milase® is a food-grade enzyme preparation produced by fermentation of Rhizomucor miehei. Milase® contains a milk clotting enzyme, a specific peptidase, which amin-acid composition is comparable to that of Kalase® (calf rennet).

Benefits of Milase®

  • Milase® is a highly cost effective coagulant, available in low and medium thermo-stability versions to suit all cheese making and the utilisation of whey components.
  • As microbial coagulant Milase® is very suitable to develop an optimal taste and texture in foil ripened and up to 4 till 6 months old cheese. Depending on the type of cheese and the interest in a more pronounced taste profile, Milase® is also very suitable for older types of cheese.
  • Research has proven that the use of Milase® coagulant ensures a very stable renneting process, a high yield and an excellent taste development.
  • Since no ingredients of bovine origin are used during production, Milase® is also very suitable for production of vegetarian, Halal and Kosher certified cheeses.

Besides the liquid versions, a granulate version is developed specifically for customers with long transportation or storage needs.

In summary, the benefits of Milase® are:

  • cost effective;
  • generally applicable;
  • optimal cheese quality;
  • Kosher/Halal;
  • vegetarian;
  • liquid and granulate version.

Difference between Milase® XQL and Milase® TQL

The difference between Milase® XQL and Milase®TQL is the remaining enzymatic activity after heating.

The clotting activity of Milase® XQL is reduced to <1 % when heated under standard whey pasteurisation conditions (72 °C, 15 sec). This implies no limitations for the use whey. (see table 1.)

For customers that do not process their whey or sell their whey for processing Milase®TQL could be a good and cheaper alternative.

Table 1. Thermo-stability Milase®

Coagulant Rest activity (%)
  At 50 °C, for
1h at pH 6,3		 At 72 °C, for 15
sec at pH 6,3
Milase® XQL 5-10 < 1
Milase® TQL >90 45-70
Milase® TQL granular >90 45-70


Similarities between Milase® XQL and Milase® TQL

The clotting activity of the Milase® variaties are mutually comparable as for the pH-range used in cheese preparation, the amount of calcium chloride added and the applied temperature. See figures 1, 2 and 3.

Figure 1. Effect pH on clotting activity

Figure 2. Effect of temperature on clotting activity

Figure 3. Effect of calcium on clotting activity

Quality Control

Milase® is delivered with a high and constant quality thanks to quality control procedures (ISO 9001). Milase® is carefully checked for its physicochemical and microbiological properties. Strict control of the production process and standardisation procedures result in an end product that meets the HACCP requirements and all the current high quality demands. The procedures used by CSK are conform international guidelines and recommendations.

Strenght and packaging

Milase® XQL and Milase® TQL is available in:

clotting activity: > 200 en >750 IMCU/ml)

  • bottles of 1 kg;
  • jerrycans of 10 and 25 kg;
  • plastic containers of ± 1000 kg.

Milase® TQL granular is available in:

(clotting activity: >2200 IMCU/ml)

  • plastic containers of 500 gram

Storage and shelf life

Milase® XQL and TQL can be stored for 6 months, provided it is stored in its closed original packaging, in a cool and dark place, at a temperature between 0 and 6°C.

Milase® TQL granular can be stored for 1 year, provided it is stored in its closed original packaging, in a cool and dark place, at a temperature between 0 and 6°C.

Technical assistance

The technical sales staff of CSK has many years of experience in the application of coagulants in cheese production. For further information, please contact CSK.

This publication is solely intended for information purposes. CSK food enrichment cannot be held liable for the contents. This specifically applies in cases where its products are used in violation with prevailing legislation and rules and/or licenses.