Citric acid is traditionally produced using the filamentous fungus Aspergillus Niger. One advantage of Aspergillus Niger is its ability of fermenting substrates which come as waste products from other process. The use of whey as carbon source is very attractive because this raw material is cheap. In this work is presented an original investigation on the environmental assessment of the industrial process of citric acid production using whey. The corresponding results are confronted with an alternative process of citric acid production using starch. The corresponding environmental assessments are realized using the practical method proposed by Biwer and Heinzle.