Breakthrough Cheesemaking Cultures
IFF’s New Cheese Culture Cuts Water and Energy Use
Georgia Wray Norsten — July 1, 2025
Global ingredients company IFF has introduced a breakthrough cheesemaking culture that eliminates a resource-intensive step in the production of semi-hard cheese. Branded 'CHOOZIT® LIFT,' the culture naturally controls acidity during cheesemaking, removing the need for curd-washing -- a traditional step that uses large volumes of water and energy.
By preventing excess acid development through a novel bacterial strain design, CHOOZIT LIFT saves approximately 3 liters of water per kilogram of cheese produced and streamlines the process. In trials, manufacturers using the culture achieved identical cheese taste and texture without the need for a wash step. The innovation also eliminates whey dilution, thereby reducing costs associated with whey treatment. IFF touts this as a 'more with less' solution for dairy: maintaining quality while dramatically cutting water usage, heating needs, and production time.
