A review of environmental life cycle assessment studies examining cheese production

Finnegan, William; Yan, M.-J.; Holden, Nicholas M.; Goggins, Jamie

doi:10.1007/s11367-017-1407-7

Cited by 59 publications

(48 citation statements)

References 29 publications

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“…As primeiras Avaliações de Ciclo de Vida de produtos lácteos são datadas no início da década 2000. E quanto à aplicação do método, a unidade funcional recomendada pela International Dairy Federation (IDF) é de 1 kg de produto, quantidade adotada pela maioria dos estudos de ACV sobre queijos, na qual normalmente são detalhadas informações sobre teor de umidade, gordura e proteína, devido à diversidade de queijos existentes (FINNEGAN et al, 2017).…”

Section: Avaliação Do Ciclo De Vida De Queijosunclassified

Avaliação do ciclo de vida do queijo muçarela de um laticínio na região norte do Brasil

Filho

Bitencourt

Ferreira

et al. 2020

Revista PO: R. Eletr. de Eng. de Produção e Correlatas

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O presente trabalho utilizou da técnica de Avaliação do Ciclo de Vida (ACV) para avaliar os impactos ambientais da produção de queijo Muçarela nos recursos naturais. A unidade funcional determinada foi 1 kg de queijo Muçarela, em que os aspectos ambientais foram considerados desde o recebimento do leite no portão da indústria até a expedição do produto final, fronteira de estudo conhecida como gate-to-gate. Em acordo com o determinado pelas normas ISO 14040 (2006) e 14044 (2006), os cálculos de impactos foram realizados pelo software SimaPro®, com aplicação do método ReCiPe Midpoint H. As categorias de impacto avaliadas foram: Depleção Fóssil, Depleção de Água, Formação de Material Particulado, Formação de Oxidantes Fotoquímicos, Eutrofização de Água Doce, Acidificação Terrestre, Depleção de Ozônio e Mudanças Climáticas. Foi observado que a produção de leite consistiu o principal responsável pelos impactos gerados no ciclo de vida avaliado, com contribuições em todas as categorias avaliadas, variando de 3% para depleção de ozônio a 99,5% para eutrofização de água doce. Logo, é de suma importância a adoção de alternativas sustentáveis pelo Laticínio, de modo a mitigar os impactos ambientais gerados no processo produtivo, a despeito do reaproveitamento do soro já realizado na empresa.

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Section: Avaliação Do Ciclo De Vida De Queijosunclassified

Avaliação do ciclo de vida do queijo muçarela de um laticínio na região norte do Brasil

Filho

Bitencourt

Ferreira

et al. 2020

Revista PO: R. Eletr. de Eng. de Produção e Correlatas

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“…Several extensive reviews and research work have already been published to date: IDF (2009), FAO (2010), Milani et al (2011), Quantis & Groupe Agé co (2011), Djekic et al (2014), and Finnegan et al (2017). Two main types of LCAs have been conducted in the dairy sector: those on milk production (Nutter et al, 2013;Van Middelaar et al, 2011), and those on dairy products such as fluid milks, cheeses, and yogurts.…”

Section: Lca Assessments In Dairy Processingmentioning

confidence: 99%

“…For ISSN 2164-7682 2019 this very reason, guides designed to standardise LCA methodology in the dairy sector have been produced by different organisms such as the International Dairy Federation (IDF, 2005b(IDF, & 2015 and the Quebec dairy processors council (Quantis & Groupe Agé co, 2011). In the most recent review work dedicated to LCAs on dairy products (Finnegan et al, 2017), the authors focused on three environmental impact categories associated with the life-cycle of cheese (from cradle to the exit gate of the processing plant): global warming potential (GWP), acidification potential (AP), and eutrophication potential (EP). In addition to enabling evaluation of a wide range of impacts, LCA allows for contribution assessments both in terms of life-cycle stages and materials and energy flows (provided that LCI is done in sufficient detail).…”

Section: Lca Assessments In Dairy Processingmentioning

confidence: 99%

“…In addition to enabling evaluation of a wide range of impacts, LCA allows for contribution assessments both in terms of life-cycle stages and materials and energy flows (provided that LCI is done in sufficient detail). For instance, Finnegan et al (2017) showed that raw milk production is the main contributor and processing the second largest contributor to GWP, AP, and EP (in different proportions however). Similarly, considering the processing life-cycle stage only, GWP is mainly driven by energy usage, AP by packaging material consumption, and EP by wastewater generation (with variations depending on volumes and treatment strategies employed).…”

Section: Lca Assessments In Dairy Processingmentioning

confidence: 99%

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Eco-Efficiency Applied to Dairy Processing: From Concept to Assessment

Benoit

Margni

Bouchard

et al. 2018

EMSD

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Eco-efficiency is a concept which aims at decoupling economic growth from resource use and pollution. The objective of this paper is to review how the application of this concept to dairy processing has evolved over time. Following the introduction of the concept, guidelines and recommendations were introduced in the dairy sector. The absence of a lifecycle perspective and means of measuring improvement led to a subsequent addition of efficiency and intensity assessments. As restrictive regulations and comprehensive methodologies integrating the life-cycle perspective in eco-efficiency assessments were virtually non-existent, the ISO 14045 standard was developed. However, as of yet the dairy processing sector does not appear to have embraced the ISO methodology. Nonetheless, process simulation tools may help and could therefore contribute to the implementation of the eco-efficiency assessments in the dairy processing sector.

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“…Life cycle assessment (LCA) is a useful tool for estimating the environmental impacts of the manufacture of dairy products. Several life cycle inventories on dairy products have been conducted [2,6,7] thus revealing the environmental impact of different dairy products and processes. However, most of the LCA studies undertaken on process analysis consider the unit processes as 'black boxes' [8].…”

Section: Introductionmentioning

confidence: 99%

Life Cycle Assessment of a milk protein fractionation process: Contribution of the production and the cleaning stages at unit process level

Gésan-Guiziou

Sobantka

Omont

et al. 2019

Separation and Purification Technology

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This paper aims at presenting a consistent Life Cycle assessment of the environmental impact of an industrial milk protein fractionation process at the level of unit processes (gate to gate approach), focusing on the effective contribution of both the production and the cleaning steps. The precise assessment of the impact of cleaning stages could indeed constitute key issues for the optimisation and management of food plants. The results show that the production phase accounts for approximately two-thirds of the environmental impact of the entire food manufacturing process, and the cleaning phase for more than 30% of the total impact. The latter is, however, underestimated due to methodological drawbacks and partly unavailable data. Among both the production and the cleaning stages the most impacting unit processes are the membrane and the thermal operations mainly due to the single-use of cleaning solutions and several temperature changes. Hence, for reduction of the overall environmental impact of the milk protein fractionation process it is advisable to primarily focus on improvement and optimisation of the microfiltration operation and secondly, on the thermal units.

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A review of environmental life cycle assessment studies examining cheese production

Cited by 59 publications

References 29 publications

Avaliação do ciclo de vida do queijo muçarela de um laticínio na região norte do Brasil

Avaliação do ciclo de vida do queijo muçarela de um laticínio na região norte do Brasil

Eco-Efficiency Applied to Dairy Processing: From Concept to Assessment

Life Cycle Assessment of a milk protein fractionation process: Contribution of the production and the cleaning stages at unit process level

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