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Cheese whey as a soil conditioner

Robbins, Charles W. and Lehrsch, Gary A. (1998) Cheese whey as a soil conditioner. In: Wallace, A. and Terry, R.E., (eds.) Handbook of Soil Conditioners: Substances that enhance the physical properties of soil. pp. 167-186. Marcel Dekker, Inc., New York.

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Whey is the liquid by-product of cheese and cottage cheese manufacture from
milk. Each kg of cheese produced results in the production of about 9 kg
of whey. In 1993, the U.S. cheese and cottage cheese industry produced
approximately 23 x 10^6 m^3 (6 x 10^9 gal) of whey (National Agricultural Statistics
Service, 1994). Most of this is used directly as livestock feed or
concentrated or dehydrated and used in human food and animal feed manufacture.
Depending on the locality and economic factors, 20 to 100% of the
whey produced is applied for beneficial effects on soils, or is land applied as
a disposal procedure.

Item Type: Book Section
NWISRL Publication Number: 0957
Subjects: Soil > Amendments > Whey
Mass Import - autoclassified (may be erroneous)
Depositing User: Users 6 not found.
Date Deposited: 20 Nov 2010 21:55
Last Modified: 21 Nov 2016 19:39
Item ID: 807