The eco-efficiency of mozzarella cheese production was investigated in two dairy chains that differ in liquid whey recycling, with whey recycling (B) and without whey recycling (A), in cow diets. The total eco-efficiency (total GVA/total GWP) for 1 kg of mozzarella cheese ranged from € 0.19 (B) to € 0.16 per kg CO2-eq (A). The cheese-making phase of each diet accounted for about 3% of GWP total emissions. The mozzarella cheese making phasehad the highest eco-efficiency ratio, while the milk production phase showedthelowest economic value andthehighest impact. Findings suggest improvements in reducing the environmental burden of the primary phase while increasing its economic value.
The Eco-Efficiency of the Dairy Cheese Chain: an Italian case study
Palmieri Nadia;
2018-01-01
Abstract
The eco-efficiency of mozzarella cheese production was investigated in two dairy chains that differ in liquid whey recycling, with whey recycling (B) and without whey recycling (A), in cow diets. The total eco-efficiency (total GVA/total GWP) for 1 kg of mozzarella cheese ranged from € 0.19 (B) to € 0.16 per kg CO2-eq (A). The cheese-making phase of each diet accounted for about 3% of GWP total emissions. The mozzarella cheese making phasehad the highest eco-efficiency ratio, while the milk production phase showedthelowest economic value andthehighest impact. Findings suggest improvements in reducing the environmental burden of the primary phase while increasing its economic value.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
