Energy Efficiency in Portuguese Traditional Cheese Industries: A Comprehensive Case Study

Nunes, José and Silva, Pedro and Andrade, Luís and Gaspar, Pedro and Cuce, Pinar Mert and Cuce, Erdem and Yilmaz, Yusuf (2025) Energy Efficiency in Portuguese Traditional Cheese Industries: A Comprehensive Case Study. Energies, 18 (3). p. 562. ISSN 1996-1073

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Abstract

In Portugal, cheese holds a prominent position as a major dairy product, with traditional varieties enjoying widespread acclaim. A number of these cheeses have earned Protected Designations of Origin status, showcasing their unique qualities and regional significance. Notable examples include “Serra da Estrela”, “Serpa”, and “Terrincho”. The production of cheese relies heavily on heating and cooling processes, which account for a substantial portion of the total energy consumed. This research endeavour undertakes a detailed description and analysis of traditional cheesemaking practices within Portugal’s interior central region, with a particular emphasis on the economic and energetic efficiency of refrigeration systems. For this purpose, thirty-one traditional cheese production facilities were examined and classified into two distinct groups: Traditional Industrial Producers and Traditional Handmade Producers. The analysis was conducted through two separate case studies. The findings reveal that a significant 58% of the energy consumed by these facilities is attributed to electrically powered cooling systems, encompassing components such as fans, compressed air systems, and illumination. Within the production processes, fuel combustion, primarily naphtha or propane, serves the purpose of water heating and steam generation. Based on energy consumption reports, the Specific Energy Consumption of electricity was determined to be 0.283 kWh/lRM for TIP and 0.169 kWh/lRM for THP. Furthermore, several linear regression models were developed to explore the relationships between parameters such as cold room volume, compressor power, and raw material quantity. The study also identified key factors contributing to reduced energy efficiency within the facilities. These factors include inadequate insulation of buildings and cold rooms, outdated and poorly maintained refrigeration equipment situated in suboptimal locations, and cold rooms and compressors that are oversized and not optimised for efficient operation.

Item Type:	Article
Identification Number:	10.3390/en18030562
Dates:	Date Event 21 January 2025 Accepted 25 January 2025 Published Online
Uncontrolled Keywords:	energy efficiency, cheese production, refrigeration system, traditional industries, sustainability
Subjects:	CAH10 - engineering and technology > CAH10-01 - engineering > CAH10-01-01 - engineering (non-specific)
Divisions:	Architecture, Built Environment, Computing and Engineering > Engineering
Depositing User:	Gemma Tonks
Date Deposited:	02 Dec 2025 11:30
Last Modified:	02 Dec 2025 11:30
URI:	https://www.open-access.bcu.ac.uk/id/eprint/16751

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