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carbon footprint, cheese whey recycling, eco-efficiency ratio, economic value added, mozzarella cheese production


The eco-efficiency of mozzarella cheese production was investigated in two dairy chains that differ in liquid whey recycling, with whey recycling (B) and without whey recycling (A), in cow diets. The total eco-efficiency (total GVA/total GWP) for 1 kg of mozzarella cheese ranged from € 0.19 (B) to € 0.16 per kg CO2-eq (A). The cheese-making phase of each diet accounted for about 3% of GWP total emissions. The mozzarella cheese making phase had the highest eco-efficiency ratio, while the milk production phase showed the lowest economic value and the highest impact. Findings suggest improvements in reducing the environmental burden of the primary phase while increasing its economic value.

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