Answers are grounded in this paper and cite their sources.
This research evaluates productivity and efficiency in cheddar cheese production, suggesting eco-efficiency methods to manage whey waste effectively.
This study aims to evaluate the productivity and efficiency of cheddar cheese production using an eco-efficiency approach at PT XYZ. The research addresses the underutilization of whey waste by integrating quantitative analysis of productivity, efficiency, and the Eco-Efficiency Index (EEI), followed by qualitative insights through in-depth interviews. Data were collected via observation, documentation, and lab testing from January to April 2025. Results indicate stagnant productivity and low efficiency, primarily due to unprocessed whey waste, which constitutes over 89% of input. The study proposes converting whey into liquid organic fertilizer as a viable solution, offering environmental benefits and potential profit, contributing to sustainable operations in the dairy industry.
No takes yet. Share an insight, caveat, or question.
Hendriana et al. (2025) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: