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Cheese Whey Characterization for Co-Composting with Solid Organic Wastes and the Agronomic Value of the Compost Obtained

Author

Listed:
  • Steven Ramos-Romero

    (Faculty of Science, Higher Polytechnic School of Chimborazo, Riobamba 060155, Chimborazo, Ecuador)

  • Irene Gavilanes-Terán

    (Faculty of Science, Higher Polytechnic School of Chimborazo, Riobamba 060155, Chimborazo, Ecuador)

  • Julio Idrovo-Novillo

    (Faculty of Science, Higher Polytechnic School of Chimborazo, Riobamba 060155, Chimborazo, Ecuador)

  • Alessandro Idrovo-Gavilanes

    (Faculty of Medicine and Health Sciences, Ghent University, Corneel Heymanslaan 10, 9000 Ghent, Belgium)

  • Víctor Valverde-Orozco

    (Faculty of Engineering, National University of Chimborazo, Riobamba 060108, Chimborazo, Ecuador)

  • Concepción Paredes

    (Agri-Food and Agro-Environmental Research and Innovation Institute (CIAGRO-UMH), Miguel Hernandez University, EPS-Orihuela, ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain)

Abstract

Cheese production generates a large amount of liquid waste called cheese whey (CW). The management of CW is not optimized in Ecuador since a large proportion of it is discharged into the soil or effluents, causing significant environmental impacts. For this reason, the co-composting of whey with solid organic wastes can be a suitable method for its treatment for small companies generating this liquid waste due to its effectiveness and low cost. In this study, we analyzed 10 CW samples from different small companies in the Mocha canton (Tungurahua, Ecuador) to determine specific physicochemical and chemical parameters. Subsequently, a waste pile was formed with crop residues (corn and beans) and cow manure, which was composted using the turned pile composting system. Throughout the composting process, the temperature of the pile was controlled, its moisture was maintained between 40 and 60% by adding whey, and several physicochemical, chemical, and biological properties were determined. The results showed that the CW presented a high organic load, notable macronutrient content, and low heavy metal concentrations, all of which are beneficial for its co-composting with other organic solid wastes. The only limiting factors involved in using large amounts of whey in the composting process were the low pH values of the acid CW and the high concentrations of salts. It was also observed that co-composting CW with agro-livestock wastes was a viable strategy to treat these wastes and produce compost with stabilized and humified organic matter and remarkable agricultural value.

Suggested Citation

  • Steven Ramos-Romero & Irene Gavilanes-Terán & Julio Idrovo-Novillo & Alessandro Idrovo-Gavilanes & Víctor Valverde-Orozco & Concepción Paredes, 2025. "Cheese Whey Characterization for Co-Composting with Solid Organic Wastes and the Agronomic Value of the Compost Obtained," Agriculture, MDPI, vol. 15(5), pages 1-16, February.
    • Handle: RePEc:gam:jagris:v:15:y:2025:i:5:p:513-:d:1600988
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    References listed on IDEAS

    as
    1. Carlos S. Osorio-González & Natali Gómez-Falcon & Satinder K. Brar & Antonio Avalos Ramírez, 2022. "Cheese Whey as a Potential Feedstock for Producing Renewable Biofuels: A Review," Energies, MDPI, vol. 15(18), pages 1-15, September.
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