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

José Nunes, Pedro D. Silva, Luís P. Andrade, Pedro D. Gaspar (), Pinar Mert Cuce, Erdem Cuce and Yusuf Nadir Yilmaz
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José Nunes: Agriculture School, Polytechnic Institute of Castelo Branco, Av. Pedro Álvares Cabral n°12, 6000-084 Castelo Branco, Portugal
Pedro D. Silva: Department of Electromechanical Engineering, University of Beira Interior, Calçada Fonte do Lameiro 6, 6201-001 Covilhã, Portugal
Luís P. Andrade: Agriculture School, Polytechnic Institute of Castelo Branco, Av. Pedro Álvares Cabral n°12, 6000-084 Castelo Branco, Portugal
Pedro D. Gaspar: Department of Electromechanical Engineering, University of Beira Interior, Calçada Fonte do Lameiro 6, 6201-001 Covilhã, Portugal
Pinar Mert Cuce: Department of Architecture, Faculty of Engineering and Architecture, Recep Tayyip Erdogan University, Zihni Derin Campus, 53100 Rize, Turkey
Erdem Cuce: Center for Research Impact & Outcome, Chitkara University, Rajpura 140401, Punjab, India
Yusuf Nadir Yilmaz: Department of Electromechanical Engineering, University of Beira Interior, Calçada Fonte do Lameiro 6, 6201-001 Covilhã, Portugal

Energies, 2025, vol. 18, issue 3, 1-21

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.

Keywords: energy efficiency; cheese production; refrigeration system; traditional industries; sustainability (search for similar items in EconPapers)
JEL-codes: Q Q0 Q4 Q40 Q41 Q42 Q43 Q47 Q48 Q49 (search for similar items in EconPapers)
Date: 2025
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