Technology/IT | IDM
Table 1. Overview of possible procedures to reduce the carbon footprint of cheese
Measure Sustainable effect
Recycling of process water through membrane filtration Reduced water wastage per kg of cheese
Data analysis and optimization of cheese process Efficient transition from protein in milk to cheese (more cheese per
Optimization of cleaning Faster cleaning with fewer chemicals and reduced energy consumption
Optimum design of cheese milk pasteurizer Longer running time before cleaning is required, leading to reduced
energy consumption and reduced product loss
Quantitative analysis of microbial risks using computer simulations Increased hygiene levels in cheese process, reducing product wastage
Figure 1. Carbon footprint of cheese broken down into various
parts of the chain. Overall footprint is estimated at 8.8 kg CO2
equivalents per kg of cheese (2)
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the primary chain (see Figure 1). Applying measures to ensure a
higher cheese quality is achieved with a reduced loss of product,
i.e. loss of milk, can have a huge impact. Rennet, especially, affects
the structure and the moisture level distribution of the cheese.
Additionally, the rennet itself has a carbon footprint and the quantity
of rennet added to the milk also affects the overall carbon
footprint of the cheese.
Case study: a new type of rennet
At Van Hall Larenstein, a new type of rennet has been studied (DSM,
Maxiren® XDS) and evaluated regarding its contribution to sustainability.
This rennet consists of the enzyme chymosin and is not obtained
from a calf’s stomach, but through fermentation of the yeast
Kluyveromyces lactis. The rennet contains no benzoate and has a kosher,
halal and vegetarian status.
• Lower dosage – The enzymes in the new rennet are more effective
than rennet from a calf’s stomach (or identical) as they only cut the
casein of the milk where required to build up a good gel structure.
As a result of this, a lower dosage is needed with an overall impact
of 40-50 grams CO2 equivalent per kg of cheese. Although this is
only 0.5% of the overall footprint of cheese, it still represents 6%
of the carbon footprint of cheese production itself.
ton of milk)
• Reduced variation in moisture level – The new rennet is less sensitive
to variations in calcium content and pH. It appears that this also
reduces the variation of the moisture level in cheese. After use in
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