Calculation of the Carbon Footprint in Milk Processing

Abstract

A lower environmental footprint of the final product can be achieved through modern technology in raw material production, processing, storage and transport. In milk production and processing, lower CO2 greenhouse gas emissions can also mean lower production costs. The paper deals with the carbon footprint of organic milk processing in the school dairy workshop of the Biotechnical Centre Naklo and covers the life cycle of dairy products from milk production, processing, packaging and distribution of the products to retail outlets and the use of the product by the consumer. The carbon footprint of full-fat curd produced in the traditional way by draining whey in sacks is calculated. The calculation is based on the material and financial accounting data and the annual business and financial plans and reports of the Institute. The calculation of the carbon footprint is based on the LCA methodology set out in PAS2050. The main contributors to the CO2eq of the product are milk production, plastic packaging, electricity and gas consumption. The total calculated emission for organic full-fat curd packed in 0.5 kg packaging is 7.19 kg CO2eq.