Comparing economic and environmental performance of three industrial cheesemaking processes through a predictive analysis
2019
Chamberland, Julien | Benoit, Scott | Harel-Oger, Marielle | Pouliot, Yves | Jeantet, Romain | Garric, Gilles | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science ; Université Laval [Québec] (ULaval)
The From'Innov cheesemaking process was recently suggested to increase process control and flexibilitywhile reducing the use of energy and fresh water. It focuses on building cheese texture and aromaseparately, in a shorter time than any other cheese technology, by enriching a liquid precheese witharomatic matrices fermented by traditional ripening microorganisms. This study assesses the economicbenefits, and the use of energy and fresh water of the From'Innov process through predictive analysis. Asingleday production of industrial bloomy soft cheese (Camembert-type) was simulated in three distinctvirtual plants (100,000 kg of milk per day) using different technological approaches: the From'Innov, theMaubois-Mocquot-Vassal (MMV, another liquid pre-cheese process) or the traditional processes. With itshigher margin and its lower specific energy and fresh water consumption, the From'Innov processappeared to be the most efficient.
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