IFF announced the launch of CHOOZIT® LIFT, a first-of-its-kind culture designed to transform semi-hard cheese production by eliminating the curd washing step. This innovation offers significant sustainability and business benefits, leveraging IFF’s bioscience expertise.
The novel culture combines advanced strain design with cheesemaking knowledge to naturally reduce lactose levels in whey, controlling post-acidification and preventing excessive acid development. This eliminates the need for water-intensive curd washing, saving approximately 3 liters of water per kilogram of cheese produced.
For plants producing 10,000 tons of semi-hard cheese annually, this product could save an average of 25,000 cubic meters of water per year. CHOOZIT® LIFT also reduces costs associated with whey treatment and helps maintain consistent product quality during seasonal water shortages, aligning with demand for sustainable products.
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