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New possibilities for improving sustainability of cheese production

modification of process management

Open access

New possibilities for improving sustainability of cheese production

modification of process management

Open access

Samenvatting

Dairy products are known for their relatively low impact on the environment per unit of nutritional value. The carbon footprint of cheese from the Netherlands has been reduced in recent years by minimizing energy and water consumption. However,there are other options for further improving the sustainability of cheese production. The dairy research team at Van Hall Larenstein University of Applied Sciences is revealing new possibilities.

OrganisatieVan Hall Larenstein
LectoraatZuivelprocestechnologie
Gepubliceerd inInternational Dairy Magazine B&L MedienGesellschaft, Bad Breisig, Vol. 2017, Uitgave: 4-5, Pagina's: 24-26
Datum2017-04-01
TypeArtikel
TaalEngels

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