Effect of Whey on Soil and Plant Growth<sup>1</sup>

Sharratt, W. J.; Peterson, A. E.; Calbert, H. E.

doi:10.2134/agronj1962.00021962005400040026x

Cited by 18 publications

(21 citation statements)

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“…Paterson et al [46] reported reduced soil redox potential as a result of high whey application which caused solubilization of Fe and Mn and contamination of domestic drinking water wells. Sharralt et al [47] reported that for each mm (10 3 /ha) of whey applied to the soil, about 400-600 kg of total salt per hectare was added which resulted in high soil salinity and reduced crop yield. Jones et al [48] reported that acid whey can also adversely affect soil pH to the point of it becoming injurious to crops.…”

Section: Nitrogen Losses In Leachatementioning

confidence: 99%

Potential Environmental and Health Impacts of High Land Application of Cheese Whey

Ghaly¹,

Mahmoud²,

Rushton³

et al. 2007

American J. of Agricultural and Biological Sciences

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A laboratory scale experiment was carried out to study the transformation and transport of nitrogenous compounds in soils receiving high application rates of cheese whey (twice the nitrogen requirement for crops). The experimental apparatus consists of 36 soil columns constructed of 20 cm inside diameter PVC pipes. Three types of soil (sandy loam, loam and sandy clay loam) and three soil depths (60, 120, 180 cm) were studied. The average monthly rainfall for the summer period in Halifax was used. The nitrogen in the soil was subject to biological transformations and downward movement in the soil. There were indications of the mineralization and nitrification processes taking place in the soil. The soil type and depth appeared to affect these processes. The ammonia volatilization occurred during the first 75 days with most (90 %) of the NH 3 loss taking place during the first 30 days. The amount of nitrogen losses to the air is about 3.41 kg/ha (0.59% of the total nitrogen). The amount of organic nitrogen lost in the leachates was 3.0-4.14 kg/ha (0.52-0.71% of the total nitrogen) whereas the amount of inorganic nitrogen (ammonium nitrogen, nitrate nitrogen and nitrate nitrogen) lost in the leachates was 18.63-24.09 kg/ha (3.54-4.56% of the total nitrogen). The presence of nitrite nitrogen in the leachate at high concentrations is a potential health hazard. Although cheese whey has been reported to have the potential to improve soil conditions, excess application has the potential of degrading soils and causing health problems. Additional research is, therefore, needed to better characterize the physical and chemical characteristics of soils receiving continuous high applications of cheese whey and their impact on crop yield and the qualities of groundwater and air.

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Section: Nitrogen Losses In Leachatementioning

confidence: 99%

Potential Environmental and Health Impacts of High Land Application of Cheese Whey

Ghaly¹,

Mahmoud²,

Rushton³

et al. 2007

American J. of Agricultural and Biological Sciences

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“…While that may occur, problems not related to soil structure would likely arise (Jones et al, 1993). Salts may increase, reaching concentrations toxic to vegetation (Sharratt et al, 1962). Moreover, the soil may become organically overloaded so that suspended solids and/or microbiological growth may clog pores at or near the soil surface, reducing infiltration rates and hydraulic conductivities (McAuliffe et al, 1982).…”

Section: Greenhousementioning

confidence: 99%

“…High whey application rates and/or use of excessively saline irrigation water (EC > 1.2 dS m -1 ) could increase root zone salinity (Jones et al, 1993;Robbins & Lehrsch, 1992;Sharratt et al, 1962). Excessive whey applications could also decrease infiltration rates in the short term due to organic overloading (McAuliffe et al, 1982;Watson et al, 1977) and thus hinder sodium leaching from the profile.…”

mentioning

confidence: 99%

Cottage cheese (acid) whey effects on sodic soil aggregate stability

Lehrsch

Robbins

Hansen

1993

UASR

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“…High whey application rates could increase root zone salinity , Robbins and Lehrsch 1992, Sharratt et al 1962. Excessive whey applications could also decrease infiltration rates in the short term owing to organic overloading (McAuliffe et al 1982, Watson et al 1977.…”

Section: Introductionmentioning

confidence: 99%

Cheese Whey as an Amendment to Disturbed Lands: Effects on Soil Hydraulic Properties

Lehrsch¹,

Robbins²

1994

ASMR

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Whey, the liquid byproduct of cheese production, can improve minesoils by increasing the aggregate stability of soils high in sodium or susceptible to erosion. Whey effects on soil hydraulic properties, however, are not known. In this experiment, we determined whey effects on infiltration rates ( at water potentials of -30 = or less) and unsaturated hydraulic conductivities of surface soil horizons after a winter wheat(1/iticum aestivum L.) growing season. The experimental design was a randomized complete block with three replications of four liquid whey application treatments, totaling either 0, 202, 404, or 808 Mg/ha ( control, low, medium, and high, respectively). In Fall 1992 near Kimberly, ID, a field of Portneuf silt loam (Durixerollic Calciorthid) was leveled, subsoiled, then roller-harrowed twice. After planting Malcolm wheat on September 15, we furrowed all plots and then constructed a berm around each. At 3-week intervals beginning on May 19, 1993, either zero, one, two, or four flood applications of 202 Mg/ha of whey were made to each plot, without subsequent tillage. After August wheat harvest, a tension infiltrometer was used to measure vadose zone, unsaturated flow characteristics in the bottom of undisturbed furrows, where most whey had infiltrated. Infiltration rates at potentials of -60 and -150 mm decreased linearly as whey applications increased from 202 to 808 Mg/ha. At a potential of -60 mm, hydraulic conductivity increased but then decreased with whey additions. In short, soil hydraulic properties were little affected by surface whey additions of 404 Mg/ha or less.Additional

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Effect of Whey on Soil and Plant Growth¹

Cited by 18 publications

References 1 publication

Potential Environmental and Health Impacts of High Land Application of Cheese Whey

Potential Environmental and Health Impacts of High Land Application of Cheese Whey

Cottage cheese (acid) whey effects on sodic soil aggregate stability

Cheese Whey as an Amendment to Disturbed Lands: Effects on Soil Hydraulic Properties

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Effect of Whey on Soil and Plant Growth1

Cited by 18 publications

References 1 publication

Potential Environmental and Health Impacts of High Land Application of Cheese Whey

Potential Environmental and Health Impacts of High Land Application of Cheese Whey

Cottage cheese (acid) whey effects on sodic soil aggregate stability

Cheese Whey as an Amendment to Disturbed Lands: Effects on Soil Hydraulic Properties

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Product

Resources

About

Effect of Whey on Soil and Plant Growth¹