Reaproveitamento do soro do leite como fertilizante natural par aplicação em hortas

Abstract

Whey represents 80 to 90% of the total volume of milk used during cheese production and contains approximately 55% of milk nutrients. Thus, whey can also be used in its original form for the production of dairy beverages, in this case, taking into account its high water content and the purpose of adding value to the product and its derivatives, whey can be concentrated, which many times becomes unfeasible due to the costs to the small producer. And then the latter disposes of this whey, most of the time inappropriately and without any previous treatment, usually in rivers or in the soil close to their small dairy manufacturing areas, which in the medium or long term can cause major environmental impacts. However, whey contains substances that can improve the quality of a poor soil, and can be reused, instead of highlighted, for example, as a natural fertilizer in vegetable gardens, and can make up for the lack of substrates and minerals that will strengthen the soil for the cultivation of vegetables naturally. Thus, this work aimed to demonstrate that the discarded whey, from the dairy industries in the Parnaíba delta region, have nutrients that can improve soil quality in a natural way, and in view of the results discussed here, it can be said that the experimental practice proved the theory, that is, the improvement of the development of the plants where the soil was nourished with whey was positively proven when compared to the same soil without the whey application. We could see the regulation of the pH level of the soil, after the application of the whey, this was within the expected standards, the degree of potential acidity was also within the expected range, and this directly resulted in the increase of the nitrogen potential, making the treated soil with whey that is conducive to the proper development of the plants