Investigation of Environmental Sustainability of Izmir Tulum Cheese Production by Life Cycle Anaysis
Project no. 22579 · Status: Kapanmış (Yayın bekleniyor) · 2021
Summary
<p>Awareness of sustainability and interest in sustainable food production continues to increase throughout the world. In this project, Life Cycle Analysis has been carried out in the production of Izmir Tulum cheese, which is widely consumed in our country and intensively produced in the Aegean Region. Production line, which belongs to a plant established in Akhisar, was examined in detail. System boundaries determined cover the process from the raw milk acceptance until the Izmir Tulum cheese distribution to the market. 1 kg Izmir tulum cheese has been determined as the functional unit. Production has been handled comprehensively with inputs and outputs; raw materials, water and energy consumed and all waste generated have been taken into consideration. It is found that global warming potential is 12,6 kg CO2eq, acidification potential is 0,179 kg SO2eq, eutrophication potential is 0,0841 kg PO43-eq, abiotic depletion (elements) is 1,59E-05 kg Sbeq, freshwater aquatic ecotoxicity potential is 0,366 kg DCBeq, human toxicity potential is 0,4 kg DCBeq and photochemical ozone creation potential is 7,7E-03 kg C2H4eq. The cases of bringing raw milk into operation from different distances, meeting the consumed electricity from solar energy at various rates and obtaining a certain part of the heat energy from solar thermal systems were examined. It is possible to minimize environmental effects of İzmir tulum cheese production by improving onfarm activities, meeting energy requirements with renewable energy sources, recovering heat from flue, using energy efficient equipments, choosing ecofriendly fuels, refrigerants and adjusting equipment to prevent raw materials losses.</p>