RESUMO
The paper aims to analyse the life cycle of sheep milk cheese production, to investigate supply chain of cheese and to suggest improvements for minimizing the environmental impacts associated with this agri-food product. The functional unit chosen was 1 kg of sheep milk cheese. Modelling of the production process was performed based on real data obtained from a cheese production company in Romania. Two methods (CML and ReCiPe), included in GaBi software, were used for the environmental impact assessment. The following impacts: abiotic depletion potential elements, acidification potential, eutrophication potential, global warming potential, human toxicity potential (included in CML method) and climate change, fossil depletion, freshwater eutrophication, particulate matter formation, photochemical oxidant formation, terrestrial acidification (included in ReCiPe method), were calculated. Results highlighted that energy production and diesel consumption are the main activities which contribute to the environmental impacts associated with cheese product. Emissions from diesel production and consumption contribute to global warming potential with 11.70% and 82.36%, respectively. Wastewater treatment mainly contributes to freshwater eutrophication with 43.58%, followed by raw milk production (37.52%), diesel production (12.34%) and others. The results of this study showed that the values for most impact categories decrease when the energy is obtained by renewable sources compared to the energy produced by conventional procedures. It was concluded that, in order to reduce the environmental impacts associated with sheep cheese production, the energy used in the process needs to be more environmentally friendly.
