Abstract
Background, aim and scope Phospholipase is an enzyme which is able to increase the yield of cheese in, for instance, mozzarella production. Milk production is the most important source of environmental impacts in cheese production and it is obvious to assume that the milk saving that comes with the use of phospholipase reduces the overall environmental impacts of the final product. Production of industrial phospholipase is, however, also associated with environmental burdens and it is not known whether and to what extent the use of phospholipase is justified by overall environmental improvements. The aim of the present study is therefore to assess the environmental impacts that come with the use of industrial phospholipase in mozzarella production and compare with the savings that come with the avoided milk production. The study addresses mozzarella production in Denmark.
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