High cheese yield, low carbon footprint

Cheese makers looking to cut down their environmental impact will find a simple change in coagulants bring about substantial results. Chr. Hansen explains how converting to its CHY-MAX? M can help cheese producers cut their CO₂ emissions.

Dairies worldwide produce more than 20,000,000 tonnes of cheese a year, according to the U.S. Dairy Export Council. If all cheese makers converted to using CHY-MAX^? M as their cheese coagulant, it would result in a total CO₂ reduction of at least 1,250,000 tonnes of CO_2, says Chr. Hansen. This amount is similar to the yearly greenhouse gas emissions from more than 83,000 Western European households. A CO₂ calculator for dairy will measure a producer’s carbon footprint using different coagulants.

The reduced carbon footprint is a production benefit which comes directly from the fact that using this coagulant means increased cheese output. With this product, makers will use less milk to produce the same amount of cheese. The yield increase and C0₂ reduction depends on the type of cheese.

From CHY-MAX or another first-generation fermentation-produced chymosin (FPC) to CHY-MAX M will give a 22-54 kg of CO₂ per tonne of cheese reduction of the carbon footprint due to the proven yield increase. The shift from a microbial coagulant will save 39-146 kg of CO₂ per tonne of cheese, whilst moving from animal rennet to CHY-MAX M will cut CO₂ emissions by 38-70 kg per tonne of cheese. About 20% of all cheese is produced with animal rennet, 30% with microbial coagulant and 50% with FPC.

An average producer of mozzarella cheese producing 20,000 tonnes of cheese per year who switches to CHY-MAX^? M could save 1,200-1,500 tonnes of CO₂ each year depending on the type of coagulant the producer uses today. This amount of CO₂ equals the yearly CO₂ emissions by 80-100 average Western European households, or even a Chrysler Voyager driving 180 times around the earth.

Crazy Light Boost 2.5 Low