Comparing economic and environmental performance of three industrial cheesemaking processes through a predictive analysis

[摘要] The From'Innov cheesemaking process was recently suggested to increase process control and flexibility while reducing the use of energy and fresh water. It focuses on building cheese texture and aroma separately, in a shorter time than any other cheese technology, by enriching a liquid precheese with aromatic matrices fermented by traditional ripening microorganisms. This study assesses the economic benefits, and the use of energy and fresh water of the From'Innov process through predictive analysis. A singleday production of industrial bloomy soft cheese (Camembert-type) was simulated in three distinct virtual plants (100,000 kg of milk per day) using different technological approaches: the From'Innov, the Maubois-Mocquot-Vassal (MMV, another liquid pre-cheese process) or the traditional processes. With its higher margin and its lower specific energy and fresh water consumption, the From'Innov process appeared to be the most efficient. (C) 2019 Elsevier Ltd. All rights reserved.

[发布日期] 2019-12-01

[关键词] Predictive analysis;Energy consumption;Dairy processing;Cheese;Liquid pre-cheese;From'Innov