This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines. It aims to stimulate process innovations, taking into account environmental, economic and public relations benefits for companies. Topics covered include:
How to set up a sustainable production line
How to quantify the carbon foot print of a dairy product by using life cycle analysis
Current technologies to improve the carbon foot print
What measures can be taken to reduce the global warming potential of the farm
Reduction of water use in dairy production
Marketing sustainable dairy products
Bench marking of dairy products against other food products
Potential future technological developments to improve the carbon foot print for the following decades
About the Author
Dr Peter de Jong is Head of Processing Research at NIZO, a well-known food production research institute in the Netherlands which has a focus on dairy science. Peter has been active in sustainable dairy processing for more than 20 years and has written more than 140 scientific and technical papers on the subject.
