date:Jul 01, 2013
ase and C02 reduction depends on the type of cheese.
To be specific, going from CHY-MAX or another first generation fermentation-produced chymosin (FPC) to CHY-MAX M will give a 22-54 kg of CO2 per ton of cheese reduction of the carbon footprint due to the proven yield increase. The shift from a microbial coagulant will save 39-146 kg of CO2 per ton of cheese, while moving from animal rennet to CHY-MAX M will cut CO2 emissions by 38-70 kg per ton of cheese. Today, approx. 20% of all cheese is