Catherine Houssard, Dominique Maxime, Scott Benoit, Yves Pouliot et Manuele Margni
Article de revue (2020)
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Résumé
Greek yogurt (GY), a high-protein-low-fat dairy product, particularly prized for its sensory and nutritional benefits, revolutionized the North American yogurt market in less than a decade, bringing with it new sustainability challenges. Standard GY production generates large volumes of acid whey, a co-product that is a potential source of environmental pollution if not recovered. This study aims to assess the environmental performance of different technologies and identify the main factors to improve GY production. A complete life cycle assessment (LCA) was performed to compare the standard technology (centrifugation) with two new technologies (fortification and ultrafiltration) to reduce acid whey volumes. Three milk protein concentrate alternatives were also assessed. Results show that technology choice is not a clear discriminant factor. However, minimizing losses and wastage (accounting for 23 to 25% of the environmental impacts for all indicators) beyond the processing plant and selecting milk ingredients (accounting for 63 to 67% of the impacts) with low environmental impacts are key factors to improve the environmental performance of GY systems. From a methodological perspective, the results also highlight a shortcoming in the current LCA guidelines (2015) issued by the International Dairy Federation to treat the multifunctionality of GY systems.
Mots clés
LCA; greek-style yogurt processing; environmental impacts; losses and wastage; multifunctionality; allocation
Sujet(s): | 1600 Génie industriel > 1600 Génie industriel |
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Département: | Département de mathématiques et de génie industriel |
Centre de recherche: | CIRAIG - Centre international de référence sur le cycle de vie des produits, procédés et services |
Organismes subventionnaires: | Novalait, Fonds de recherche du Québec—Nature et technologies (FRQNT) |
URL de PolyPublie: | https://publications.polymtl.ca/9439/ |
Titre de la revue: | Sustainability (vol. 12, no 21) |
Maison d'édition: | MDPI |
DOI: | 10.3390/su12219141 |
URL officielle: | https://doi.org/10.3390/su12219141 |
Date du dépôt: | 16 août 2023 14:11 |
Dernière modification: | 11 avr. 2024 00:51 |
Citer en APA 7: | Houssard, C., Maxime, D., Benoit, S., Pouliot, Y., & Margni, M. (2020). Comparative Life Cycle Assessment of Five Greek Yogurt Production Systems: A Perspective beyond the Plant Boundaries. Sustainability, 12(21), 9141 (21 pages). https://doi.org/10.3390/su12219141 |
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