Analyse de la consommation de l’énergie et des émissions de gaz à effet de serre associées à la production du fromage fondu par l’approche analyse de cycle de vie

F. Younsi, K. Louhab

Abstract


Résumé: La fabrication du fromage est un processus complexe où une multitude d’opérations ont lieu et dont l’évaluation des impacts environnementaux s’avère nécessaire. Dans cette étude réalisée au niveau de la laiterie et fromagerie de Boudouaou (LFB), une analyse environnementale a été effectuée afin de déterminer les impacts liés au Procédé de fabrication du fromage fondu en termes de consommation de l’énergie non renouvelable (ENR) et des émissions de gaz à effet de serre (GES). L’approche utilisée est l’analyse de cycle de vie (ACV), qui est une méthode normalisée (normes ISO 14040 à 14044). Les résultats obtenus montrent que pour 1 kg de fromage fondu les émissions de GES sont de l’ordre de 4.25 kgCO2eq et la consommation de l’ENR est de l’ordre de 38 MJ et que le cheddar est le contributeur principal aux deux catégories d’impact de l’ordre de 61% et 47% respectivement. Abstract: Cheese production is a complex process where a multitude of operations take place and whose environmental impact assessment is required. In this study carried out in a dairy processing situated in Boudouaou (LFB), an environmental analysis was performed to determine the impacts related to the manufacture of processed cheese in terms of consumption of non-renewable energy (NRE) and greenhouse gas emissions (GHG). The approach used is based on life cycle assessment (LCA), which is a standardized method (ISO 14040-14044). Results showed that for 1 kg of processed cheese GHG emissions were 4.25 kgCO2eq and the energy consumption was 38 MJ. Cheddar is the main contributor to both categories impact of the order of 61% and 47% respectively.

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