Skyr, 0,2 % fedt

It has been assumed that the food processing industry is located in Denmark. Ingredient is skimmed milk, with 0.5% fat, while the final product has 0.2% fat. A by-product of cream is considered. A theoretical dry mass balance leads to estimating 2 kg milk are needed per kg skyr, and 0.008 kg fat/kg skyr are produced. Manufacturing inputs assumed as yoghurt from Djekic et al. (2014). Retail is modelled assuming the following storage: Cooled. See more details as well as literature references in the methodoly report on: www.denstoreklimadatabase.dk.