Imagine you buy lactose-free milk but have no quick way to verify whether the lactose was actually removed properly. Right now, testing enzymes in milk — like plasmin (which affects cheese quality) or lactase (which breaks down lactose) — requires sending samples to a lab and waiting. FORMILK built a small, portable device with a sensor that can detect these enzyme activities right at the dairy farm or production line, similar to how a glucose meter works for diabetics. The goal is to give dairy producers an instant answer instead of a multi-day lab wait.
Dairy producers and lactose-free product manufacturers currently rely on slow, expensive laboratory testing to measure enzyme activity in milk. Undetected plasmin activity can ruin cheese batches, and improperly verified lactase activity can lead to mislabeled lactose-free products — creating waste, recalls, and consumer health risks. There is no widely available portable tool for real-time enzyme testing at the farm or factory floor.
The project built a miniature potentiostat with dedicated software and an electrochemical sensor designed to detect enzyme activity (plasmin and lactase) in milk. It also developed optimised enzyme-based technologies for controlling lactose levels in milk and milk-based drinks, along with 12 total deliverables including training workshops.
If you are a dairy processor dealing with inconsistent cheese aging or spoilage from uncontrolled plasmin activity — this project developed a miniature electrochemical sensor and potentiostat that can detect enzyme activity on-site, replacing slow lab-based testing. The device was designed for use directly in dairy farms and analytical laboratories, with 10 partners across 5 countries validating the approach.
If you are a lactose-free product manufacturer struggling to verify that lactose has been fully broken down before packaging — this project built optimised enzyme-based technologies specifically for controlling lactose levels in milk and milk-based drinks. The portable sensor could check lactase activity during production rather than relying on end-product lab testing, reducing the risk of mislabeled products reaching consumers.
If you are a dairy farm or cooperative that ships raw milk and needs to verify quality before tanker pickup — this project created a miniature potentiostat with dedicated software that works as a field-deployable testing kit. With 4 industrial partners involved in development, the sensor was designed to be practical for non-laboratory settings where quick enzyme readings determine whether milk meets buyer specifications.
The project does not disclose per-unit sensor costs. However, the miniature potentiostat was specifically designed for dairy farms and field use, which typically means lower cost per test than sending samples to external laboratories. With EUR 1,228,500 in EU funding across 10 partners, the development budget was modest, suggesting a cost-accessible design goal.
The current output is a miniature potentiostat with software, designed for individual sample testing at dairy farms and labs. Scaling to continuous inline monitoring on a production line would likely require further engineering. Based on available project data, the sensor was validated for spot-check use rather than continuous flow measurement.
The project coordinator is Univerzita Komenskeho v Bratislave (Slovakia), leading a consortium of 10 partners including 2 SMEs and 4 industrial participants. IP would be governed by the consortium agreement. The objective states the optimised technologies 'could be commercialised by the project industrial participants,' suggesting licensing pathways exist through the industrial partners.
The project developed analytical assays and electrochemical sensors for enzyme detection, but specific regulatory certifications (CE marking, ISO compliance for food testing equipment) are not mentioned in the available data. Any commercial deployment would need validation against relevant EU food testing standards before use in regulated quality control.
Based on available project data, specific test duration is not stated. However, the use of electrochemical detection methods typically delivers results in minutes rather than the hours or days required by traditional laboratory assays. The device was designed for on-site use, implying rapid turnaround.
The project specifically targeted plasmin and lactase — two enzymes critical to the dairy industry. Plasmin affects cheese quality and milk shelf life, while lactase activity determines whether lactose has been properly broken down in lactose-free products. The sensor uses electrochemical methods with nanofabricated surfaces for detection.
The FORMILK consortium brings together 10 partners from 5 countries (Slovakia, Hungary, Ireland, USA, and Canada), with a balanced mix of 4 universities and 4 industrial participants plus 2 other organizations. The 40% industry ratio and inclusion of 2 SMEs signal genuine commercial intent beyond pure research. Having partners from both sides of the Atlantic — including US and Canadian participants — broadens the potential market reach beyond Europe. The coordinator is a Slovak university, which keeps costs lean but means commercialisation will likely depend on the industrial partners taking the lead on product development and market entry.
The coordinator is Univerzita Komenskeho v Bratislave (Slovakia). SciTransfer can facilitate a direct introduction to the research team.
Want to explore licensing this enzyme detection technology for your dairy operation? SciTransfer can connect you directly with the FORMILK team and help evaluate fit for your specific use case.
