Revolutionizing Cheese Making with Bioscience Innovation
IFF, a global leader in flavors, fragrances, food ingredients, health, and biosciences, has introduced a groundbreaking innovation in the dairy industry: CHOOZIT® LIFT. This first-of-its-kind cheese culture is designed specifically for semi-hard cheeses and aims to drastically improve sustainability and production efficiency. By removing the curd washing step—a water- and energy-intensive part of traditional cheesemaking—CHOOZIT® LIFT provides both environmental and economic benefits without sacrificing product quality.
CHOOZIT® LIFT represents a fusion of advanced bioscience and traditional cheesemaking expertise. The culture combines carefully selected bacterial strains to naturally manage acidity during cheese fermentation, eliminating the need for curd washing while delivering the consistent texture and flavor consumers expect.
Meeting the Challenge of Modern Cheesemaking
Cheesemakers today face increasing pressure to balance production efficiency with sustainability. Water and energy use are under intense scrutiny, while rising costs and demand for environmentally friendly products add complexity to already delicate processes. According to Annie Mornet, Senior Business Product Director for Cheese at IFF, CHOOZIT® LIFT offers a timely solution:
“The future of dairy production, including cheesemaking, is about achieving more with less—less water, less energy, less compromise. CHOOZIT® LIFT helps combine the centuries-old craft of cheesemaking with cutting-edge bioscience to unlock that future.”
Mornet notes that by enabling the removal of the curd washing step, the new culture not only simplifies operations but also helps producers save resources and ensure reliable output regardless of seasonal variability in water supply.
The Role of Curd Washing in Traditional Cheese Production
Curd washing is a standard step in semi-hard cheese manufacturing. It involves rinsing the curd to remove excess lactose, which helps control acid development and results in a milder flavor and smoother texture. However, this step consumes significant amounts of water and energy and creates operational inefficiencies.
IFF’s CHOOZIT® LIFT culture changes this paradigm by naturally reducing the lactose level in the whey. This biochemical innovation prevents excessive acid development without the need for washing, allowing producers to eliminate the entire step from the process.
Efficiency Gains Without Sacrificing Quality
CHOOZIT® LIFT has undergone extensive trials with cheesemakers to validate its effectiveness. The results are compelling. For every kilogram of semi-hard cheese produced using the culture, manufacturers can save up to three liters of water. This represents a significant opportunity for high-volume producers.
For instance, a cheese plant producing 10,000 tons of semi-hard cheese annually could save around 25,000 cubic meters of water each year. Additionally, because no whey dilution occurs, producers benefit from reduced costs related to whey treatment—such as energy use for processing, storage needs, and transportation logistics.
These gains translate into more cost-efficient operations, improved sustainability metrics, and less environmental impact—goals that are increasingly important to both manufacturers and consumers.
Environmental and Economic Benefits Combined
Eliminating curd washing not only conserves water but also reduces energy usage associated with heating and processing during that step. This shift helps cheesemakers lower their overall carbon footprint and meet corporate sustainability targets.
Rossana Rodriguez, Global Business Director for Dairy Biosciences at IFF, emphasized the broader impact of the innovation:
“Our focus is to understand customer needs and provide solutions that make a real, measurable difference in our customers’ operations. CHOOZIT® LIFT represents a new frontier in cheese production, and we’re excited to collaborate with customers to maximize its impact.”
She also highlighted the scale of potential impact, noting that semi-hard cheeses like Gouda make up nearly 30% of global industrial cheese production. This positions CHOOZIT® LIFT as a high-impact solution that could reshape the sustainability profile of the cheese industry worldwide.
Delivering on Quality and Reliability
One of the key achievements of CHOOZIT® LIFT is that it maintains the sensory qualities that define premium semi-hard cheeses. The culture ensures consistent acid control and prevents bitterness, resulting in a smooth, balanced flavor profile. This reliability is especially important in large-scale production, where uniformity and repeatability are essential.
By removing the dependency on curd washing, the new culture also helps producers mitigate risks during water shortages or supply disruptions, providing a more stable and resilient production model.
Conclusion: A Step Forward for Cheesemaking and the Planet
IFF’s launch of CHOOZIT® LIFT marks a significant advancement in the intersection of traditional food production and modern bioscience. With the ability to conserve water, reduce energy use, lower operational costs, and preserve product quality, this innovative culture is set to redefine how semi-hard cheeses are made.
As the dairy industry moves toward a more sustainable future, CHOOZIT® LIFT offers a clear path forward—one that benefits producers, consumers, and the environment alike.
For more information on CHOOZIT® LIFT, visit us here.
