Environment Sustainability Analysis Of Dahi (Yogurt) Production: A Gate-To-Gate Life Cycle Assessment Using Open Lca

Abstract

This research focuses on the Life Cycle Assessment (LCA) of dahi production in India, utilizing a gate-to-gate approach to evaluate the environmental impacts. The system boundary encompasses all processes from the initial raw milk input to the final dahi product. The analysis was conducted using OpenLCA 3.0 software, incorporating data from the ecoinvent database and applying the ReCiPe 2016 V1.03 impact assessment method. In the production process, 600 liters of raw milk are used per kilogram of the final product, yielding 457 liters of yogurt and resulting in a milk loss of 143 liters. The production stages include clarification, separation, pasteurization, evaporation, cooling, fermentation, and filling. These stages were accurately modeled to reflect real-world industrial practices in dahi production.

A Sankey chart was utilized to visualize the process contribution flow, illustrating the distribution of materials and energy throughout the system. The results, presented in detailed Excel sheets and graphs, show that the production maintains a consistent mass balance, with 1 kilogram of milk input corresponding to 1 kilogram of dahi output. This LCA provides critical insights into the environmental aspects of dahi production, identifying key areas for enhancing efficiency and sustainability. The use of OpenLCA and detailed process data ensures a robust and replicable analysis, contributing valuable information to the understanding of the environmental impacts of dairy products.