Strategies for reducing the environmental impacts of organic mozzarella cheese production

Alves, Edmar Costa; Soares, Bruna Borges; Neto, José Adolfo de Almeida; Rodrigues, Luciano Brito

doi:10.1016/j.jclepro.2019.03.006

Cited by 16 publications

(8 citation statements)

References 27 publications

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“…This could reuse and reduce water usage in this cheese making process. This was relevant to other study, [16] found that water consumption were the main contributors to impacts at the dairy plant level. Related to waste water of salting process in cheese making process, the waste was containing of TSS 5.16 mg/L, salinity of 4.38 ‰, and pH 6.3.…”

Section: Implementation Of Cleaner Production As Solution Alternativesupporting

confidence: 74%

Cleaner Production Practices in Agroindustry: A Case of Small Scale Cheese Factory in Indonesia

2020

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The liquid of mozzarella cheese whey usually discharged directly into the environment and allegedly become one of the causes of pollution. Therefore, further handling was required to reduce waste pollution and to improve the efficiency of clean production. The purpose of this study was to evaluate cleaner production practices and to propose a high potential product made from whey waste of cheese factory. The method that used in this research are direct survey, discussion, and questionnaire addressed to some key persons for the determination of assessment scores. Clean production analysis was implemented for determine the source of pollutants and to get alternative clean production actions that are potentially to be applied. The result of the research showed that proposed alternative product were making producing of yogurt, kefir, and liquid fertilizer. Based on proposed alternatives, production of yoghurt was the highest priority scale to be implemented with the highest score and economic feasibility.

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Section: Implementation Of Cleaner Production As Solution Alternativesupporting

confidence: 74%

Cleaner Production Practices in Agroindustry: A Case of Small Scale Cheese Factory in Indonesia

2020

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“…The ReCiPe is the most recent and harmonized indicator approach available in life cycle impact assessment (Pré Sustainability, 2019). The choice of the method and impact categories were based on their environmental relevance and a lesser level of uncertainty associated with the LCA models (Alves et al, 2019). SimaPro  (2014) PhD version 8.0.5.13 was used for processing data and modeling the potential environmental impacts for the product system.…”

Section: Impact Assessmentmentioning

confidence: 99%

Towards a contribution to sustainable management of a dairy supply chain

Ferreira

Robra

Ribeiro

et al. 2020

Prod.

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“…Within the industrial processing scale, the primary environmental impacts on milk processing and dairy production are associated with electricity, thermal energy, water, and cleaning products, without considering the impacts of milk production. An attributional life cycle assessment (LCA) conducted by Alves et al (2019) evaluated the environmental performance of producing 1 kg of organic mozzarella cheese, focusing on the cradle-togate stage, which revealed that the use of cleaning products accounts for 5.4%-18.9% of the environmental burdens in all categories, with sodium hydroxide-based acid cleaning being the primary contributor. Thus, using enzymes as an alternative to chemical agents in CIP has certain advantages, such as reducing the potential pollution caused by chemical waste and avoiding the problems associated with the corrosive nature of chemical agents (Guerrero-Navarro et al, 2019).…”

Section: Introduction and General Considerations For Cipmentioning

confidence: 99%

Towards sustainable Cleaning‐in‐Place (CIP) in dairy processing: Exploring enzyme‐based approaches to cleaning in the Cheese industry

Pant

Cotter

Wilkinson

et al. 2023

Comp Rev Food Sci Food Safe

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Cleaning‐in‐place (CIP) is the most commonly used cleaning and sanitation system for processing lines, equipment, and storage facilities such as milk silos in the global dairy processing industry. CIP employs thermal treatments and nonbiodegradable chemicals (acids and alkalis), requiring appropriate neutralization before disposal, resulting in sustainability challenges. In addition, biofilms are a major source of contamination and spoilage in dairy industries, and it is believed that current chemical CIP protocols do not entirely destroy biofilms. Use of enzymes as effective agents for CIP and as a more sustainable alternative to chemicals and thermal treatments is gaining interest. Enzymes offer several advantages when used for CIP, such as reduced water usage (less rinsing), lower operating temperatures resulting in energy savings, shorter cleaning times, and lower costs for wastewater treatment. Additionally, they are typically derived from natural sources, are easy to neutralize, and do not produce hazardous waste products. However, even with such advantages, enzymes for CIP within the dairy processing industry remain focused mainly on membrane cleaning. Greater adoption of enzyme‐based CIP for cheese industries is projected pending a greater knowledge relating to cost, control of the process (inactivation kinetics), reusability of enzyme solutions, and the potential for residual activity, including possible effects on the subsequent product batches. Such studies are essential for the cheese industry to move toward more energy‐efficient and sustainable cleaning solutions.

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Strategies for reducing the environmental impacts of organic mozzarella cheese production

Cited by 16 publications

References 27 publications

Cleaner Production Practices in Agroindustry: A Case of Small Scale Cheese Factory in Indonesia

Cleaner Production Practices in Agroindustry: A Case of Small Scale Cheese Factory in Indonesia

Towards a contribution to sustainable management of a dairy supply chain

Towards sustainable Cleaning‐in‐Place (CIP) in dairy processing: Exploring enzyme‐based approaches to cleaning in the Cheese industry

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