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Les pertes alimentaires en filière laitière

Abstract : This study is the first one in France to analyze food loss in the dairy sector for cow milk (97,9% of the French dairy sector). The principal aim of this study is firstly, to qualify and to quantify food loss and N. Bareille et al. 144 Innovations Agronomiques 48 (2015), 143-160 production shortfall, and secondly, to identify reduction measures which can immediately be applied, and questions for research which should be addressed in order to reduce food loss more efficiently. This analysis is organized in two big parts distinguishing food loss at primary production and food loss at dairy processing and distribution. Given the different supply chain stages and the considerable diversity of processed dairy products, appropriate methods have been applied to collect data (processing of statistics, interviews with dairy business and technical and academic experts etc.). Specificities of ewe and goat milk supply chains with regard to food loss are highlighted. As a main result, it comes out that cow milk which is fit for consumption and delivered to industrial dairy represents 90.7% of the amount expected to be produced (amount that cows would have produced if they had not suffered from pathologies like mastitis), and 96.8% of milk really produced. Hence, discard from direct human consumption at farming stage amounts to 3.2% of milk production. Two thirds of milk that is unfit for human consumption is currently used for feeding calves. Food loss at farming stage according to the definition of the study therefore does not exceed 1% of milk production. For the processing and distribution stages, data is much scarcer. Between 1-3% of milk matter leaves the dairy unit with the “white water” (from cleaning processes etc.), wastewater which is treated in a wastewater treatment plant. Reduction measures for food loss previously identified focus on udder health.
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Nathalie N. Bareille, Geneviève Gésan-Guiziou, Gilles Foucras, Bernard Coudurier, Baptiste Randriamampita, et al.. Les pertes alimentaires en filière laitière. Innovations Agronomiques, INRAE, 2015, 48, pp.143-160. ⟨10.15454/1.4622711884167021E12⟩. ⟨hal-02635036⟩



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