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IFF has launched Choozit Lift, a groundbreaking culture aimed at transforming the production of semi-hard cheeses. This innovation is designed to significantly improve water and energy efficiency while maintaining the quality standards expected in the cheese market.

The introduction of Choozit Lift marks a notable advancement in cheesemaking technology. Traditionally, the production of semi-hard cheeses involves a curd-washing step critical for controlling acidity and achieving the desired taste and texture. This process is notably water-intensive, posing challenges for producers aiming to enhance sustainability in their operations.

Choozit Lift eliminates the need for curd washing by employing a unique combination of bacterial strains that naturally reduce lactose levels in whey. This allows cheesemakers to manage post-acidification effectively, mitigating the risk of excessive acid development and ensuring a consistent flavour profile without bitterness.

According to IFF, this innovation enables cheese manufacturers to save approximately 3 litres of water for every kilogram of semi-hard cheese produced. For larger operations producing around 10,000 tons annually, this could translate to savings of about 25,000 cubic metres of water each year.

The launch of Choozit Lift is timely, as the dairy industry increasingly seeks solutions that align production processes with environmental sustainability goals. By reducing the water footprint associated with cheese production, IFF is responding to the growing demand from consumers and businesses alike for more sustainable food products.

Additionally, this culture minimises costs related to whey treatment, including energy consumption and transportation needs, further enhancing the economic viability for producers.

Rossana Rodriguez, global business director for dairy biosciences at IFF, highlighted the importance of aligning product development with customer needs to drive meaningful operational improvements.

The company aims to collaborate closely with cheese manufacturers to maximise the impact of this new culture, particularly as semi-hard cheeses, such as Gouda, represent a significant portion of industrial cheese production.