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United States Department of Agriculture

Agricultural Research Service

Title: Cheese Whey As a Soil Conditioner

Authors
item Robbins, Charles
item Lehrsch, Gary

Submitted to: Handbook of Soil Conditioners
Publication Type: Book / Chapter
Publication Acceptance Date: August 23, 1996
Publication Date: N/A

Technical Abstract: Whey, the watery byproduct of cheese manufacture presents a substantial disposal problem to the cheese industry. For every pound of cheese produced, nine pounds of whey results. Whey is 92 to 93 percent water, consequently any disposal method constitute transporting a very ratio of water to usable product. This book chapter summarizes research on beneficial land application uses for whey. Whey can supply the fertilizer elements of N, P and K to crops. Whey has been used to reclaim sodic and saline-sodic soils. Whey with or without straw can completely stop furrow erosion in irrigated fields. Whey when properly applied can increase soil tilth and infiltration. If applied at excessive rates whey can cause pollution, and decrease soil productory.

Last Modified: 9/21/2014
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