Impacts of environmental factors on milk starter culture performance in sustainable dairy production

The dairy industry faces challenges in balancing increasing consumer demand with sustainable practices. This study investigates the impact of environmental factors, particularly temperature fluctuations and water quality, on milk starter culture performance in sustainable dairy production. Three commercial mesophilic starter cultures were evaluated across temperatures ranging from 10-40°C. Water quality effects were assessed using samples from pristine, suburban, and urban sources. Growth rates, acidification kinetics, and metabolite production were analyzed. A life cycle assessment (LCA) was conducted to evaluate broader environmental implications. Optimal growth for all cultures occurred at 30°C, with significant reductions at temperature extremes. Water quality notably influenced performance, with growth rates decreasing by 15.9-17.1% when using urban river water compared to pristine spring water. The LCA revealed potential reductions of 15% in global warming potential and energy consumption, and 20% in waste generation through optimized starter culture performance. Economic analysis suggested a 6.7% reduction in total production costs. This study demonstrates the critical importance of temperature control and water quality in optimizing starter culture efficiency, which significantly influences the environmental footprint and economic viability of dairy production. The findings offer valuable insights for enhancing sustainability in the dairy industry through microbial optimization.