US-based flavours, fragrances, and food ingredients provider IFF has launched CHOOZIT LIFT, a new culture to enhance semi-hard cheese production by improving energy and water efficiency.
The advanced solution leverages IFF’s bioscience expertise to eliminate the curd washing step, significantly reducing water and energy usage while maintaining product quality.
Traditionally, curd washing is essential in semi-hard cheese production to manage acidity and achieve the desired taste and texture. This process involves rinsing the curd with water to remove excess lactose, preventing unwanted acid development.
CHOOZIT LIFT, a ready-to-use culture, combines various bacterial strains to naturally lower lactose levels, eliminating the need for curd washing.
Trials with cheesemakers have validated the effectiveness of CHOOZIT LIFT.
Data indicates that producing one kilogram of semi-hard cheese with this culture can save three litres of water, enhancing cost and energy efficiency without compromising quality.
For plants producing 10,000 tons of semi-hard cheese annually, this could result in saving approximately 25,000 m3 of water each year.
Beyond economic advantages, the elimination of the water-intensive curd washing step reduces the environmental footprint of cheese production.
It provides cheese manufacturers with a sustainable solution to meet increasing consumer demand for eco-friendly products.
Furthermore, it ensures consistent product quality during seasonal water shortages, promoting reliable and efficient production processes.
Earlier this year, IFF collaborated with Florida Polytechnic University to launch the Citrus Innovation Centre in Lakeland, Florida, US.
The 30,000ft2 facility is equipped with advanced technology and a comprehensive citrus ecosystem, including a 360-degree digital immersion room.
It aims to enhance botanical research using IFF’s natural ingredients expertise and offers capabilities in processing, analytics, and product creation for scent and taste.
