PEYNİR ÜRETİM SÜREÇLERİNDE KARBON AYAK İZİ VE AZALTIM STRATEJİLERİ ÜZERİNE BİR ÇALIŞMA

Şerife Nur Akyar Yavaş; Tuğba Karabekmez-erdem

doi:10.17780/ksujes.1764010

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PEYNİR ÜRETİM SÜREÇLERİNDE KARBON AYAK İZİ VE AZALTIM STRATEJİLERİ ÜZERİNE BİR ÇALIŞMA

Öz

Artan dünya nüfusunu beslerken doğal kaynakların korunması ve sera gazı (GHG) emisyonlarının azaltılması, sürdürülebilir gıda üretiminin temel hedeflerindendir. Bu çerçevede peynir üretiminde en büyük çevresel etki, çiğ süt üretim aşamasında oluşur. Bununla birlikte, işleme, olgunlaştırma, ambalajlama, depolama ve dağıtım süreçleri de karbon ayak izine katkıda bulunur. Emisyon miktarları; peynir türü, olgunlaşma süresi, süt türü, üretim ölçeği, teknoloji seviyesi ve yaşam döngüsü analizi (LCA) sınırlarına bağlı olarak değişiklik gösterir. Dolayısyla peynir üretiminin her aşamasındaki karbon salımlarının belirlenmesi önem taşımaktadır. Karbon ayak izinin azaltılmasında düşük metan salan ırkların seçimi, yem optimizasyonu, gübre yönetiminin iyileştirilmesi, yenilenebilir enerji kullanımı, proses optimizasyonları, peynir altı suyunun yeniden değerlendirilmesi, geri dönüştürülebilir ambalaj tercihleri ve lojistikte verimlilik artırıcı önlemler etkili stratejilerdir. Bu çalışma, peynir üretiminde kullanılan hammaddelerden başlayarak işleme, ambalajlama ve lojistik süreçlerine kadar olan tüm aşamalarda oluşan karbon ayak izini değerlendirmeyi; karbon ayak izine katkıda bulunan etkileri azaltmaya yönelik uygulanabilir stratejileri literatür ışığında derleyerek peynir üretiminde sürdürülebilir üretim modellerinin geliştirilmesine katkı sağlamayı amaçlamaktadır.

Anahtar Kelimeler

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Details

Primary Language

Turkish

Subjects

Food Engineering

Journal Section

Review

Authors

Şerife Nur Akyar Yavaş ^*
0000-0001-7869-491X
Türkiye

Tuğba Karabekmez-erdem
0000-0001-6361-4796
Türkiye

Publication Date

September 3, 2025

Submission Date

August 14, 2025

Acceptance Date

August 29, 2025

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Year 1970 Volume: 28 Number: 3

DOI

https://doi.org/10.17780/ksujes.1764010

IZ

https://izlik.org/JA97TS62UB

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APA

Akyar Yavaş, Ş. N., & Karabekmez-erdem, T. (2025). PEYNİR ÜRETİM SÜREÇLERİNDE KARBON AYAK İZİ VE AZALTIM STRATEJİLERİ ÜZERİNE BİR ÇALIŞMA. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 28(3), 1639-1649. https://doi.org/10.17780/ksujes.1764010

A STUDY ON CARBON FOOTPRINT AND REDUCTION STRATEGIES IN CHEESE PRODUCTION PROCESSES

PEYNİR ÜRETİM SÜREÇLERİNDE KARBON AYAK İZİ VE AZALTIM STRATEJİLERİ ÜZERİNE BİR ÇALIŞMA

Öz

Anahtar Kelimeler

A STUDY ON CARBON FOOTPRINT AND REDUCTION STRATEGIES IN CHEESE PRODUCTION PROCESSES

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