Life cycle assessment in dairy products
Keywords:
Environmental impact, Inventory, Mozzarella cheese, Economic viabilityAbstract
This study aimed to review the literature on life cycle assessments of dairy products, specifically cheeses, from 2000 to 2023. The functional unit of reference is 1kg of product, as recommended by the International Dairy Federation (IDF), a quantity adopted by most studies on LCA focused on cheeses, with details on moisture, fat, and protein content, depending on the diversity of existing cheeses. The scope of research and LCA studies on mozzarella cheeses (nomenclature adopted in accordance with Ordinance No. 364/1997) indicated the use of materials and energy sources that generate significant impacts, mainly related to thermal energy (ozone depletion, human toxicity, and eutrophication), electricity and natural gas (climate change and ecotoxicity), and transport (chemical oxidants), with assessment of several variables that can be used to obtain ecological labels. To assess sustainability, it is necessary to quantify potential environmental impacts through robust methodologies that are fully accepted by the scientific community. Thus, it was decided to use the Life Cycle Assessment (LCA) methodology, as it meets the requirements. One of the possible alternatives to minimize he environmental impacts resulting from the production of consumer goods is to identify critical points throughout the products' life cycle: extraction of raw materials, processing industry, distribution, use and final disposal, that is, from the cradle to the grave (from extraction of inputs to final disposal).
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