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Possibilities of Using Whey Wastes in Agriculture: Case of Turkey

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  • Esmanur Sirmacekic

    (Department of Biosystem Engineering, Alanya Alaaddin Keykubat University, Antalya 07-425, Turkey)

  • Atilgan Atilgan

    (Department of Biosystem Engineering, Alanya Alaaddin Keykubat University, Antalya 07-425, Turkey)

  • Roman Rolbiecki

    (Department of Agrometeorology, Plant Irrigation and Horticulture, Bydgoszcz University of Science and Technology, 85-029 Bydgoszcz, Poland)

  • Barbara Jagosz

    (Department of Plant Biology and Biotechnology, University of Agriculture in Krakow, 31-120 Krakow, Poland)

  • Stanisław Rolbiecki

    (Department of Agrometeorology, Plant Irrigation and Horticulture, Bydgoszcz University of Science and Technology, 85-029 Bydgoszcz, Poland)

  • Osman Gokdogan

    (Department of Agricultural Machinery and Technologies Engineering, Faculty of Agriculture, Isparta University of Applied Sciences, Isparta 32-260, Turkey)

  • Marcin Niemiec

    (Department of Agricultural and Environmental Chemistry, University of Agriculture in Krakow, 31-120 Krakow, Poland)

  • Joanna Kocięcka

    (Department of Land Improvement, Environment Development and Spatial Management, Faculty of Environmental Engineering and Mechanical Engineering, Poznań University of Life Sciences, 60-649 Poznań, Poland)

Abstract

Liquid wastes are generated during production in the milk and cheese industries. During cheese production, whey emerges as a liquid product. Researchers define waste as raw material instead of waste alone. Hence, there is no doubt that the use and management of waste will gain greater importance in the upcoming years. This study discusses the use of whey, which is food waste, in agriculture and the benefits derived from it in terms of energy value. Our research was based on the current literature and the amount of whey that emerged in the dairy industry. For this purpose, the existing literature was evaluated to determine how much waste was produced from whey. The total amount of whey waste in Turkey for 2021 was determined. Afterwards, the amount of potential energy was determined in evaluating these wastes. Turkey’s total amount of potential energy obtained from whey waste was calculated as 570.11 × 10 6 MJ, with 158.36 × 10 6 kWh as potential electrical energy. Moreover, it was calculated that a total of 158.36 × 10 6 kWh of electrical energy would meet the electrical energy of 688,548 families of four people for a month. It is also stated that this potential energy will be used in the field of equivalent electrical energy content and agriculture. It is a fact that cheese wastewater, rich in nutrients and organic matter, can be used in agriculture. Whey is used as animal feed in agricultural fertilization activities and the livestock sector. It has also been understood from the literature that it can also be used in biogas production. However, it should not be forgotten that whey released into rivers, water sources, or sewers threatens the environment due to its high protein content. Therefore, by increasing the number of similar studies on the subject, a wide range of wastes, such as whey, can be utilized in the most accurate manner. As a result, environmental protection, conservation of water resources, and energy conservation can be ensured by properly benefiting from whey waste. Considering that the world population will increase in the future, it is a fact that we will need a cleaner environment and more energy. It was concluded that greater importance should be given to waste management practices for a cleaner environment and energy saving.

Suggested Citation

  • Esmanur Sirmacekic & Atilgan Atilgan & Roman Rolbiecki & Barbara Jagosz & Stanisław Rolbiecki & Osman Gokdogan & Marcin Niemiec & Joanna Kocięcka, 2022. "Possibilities of Using Whey Wastes in Agriculture: Case of Turkey," Energies, MDPI, vol. 15(24), pages 1-17, December.
    • Handle: RePEc:gam:jeners:v:15:y:2022:i:24:p:9636-:d:1008062
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    References listed on IDEAS

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    1. Aspasia A. Chatzipaschali & Anastassios G. Stamatis, 2012. "Biotechnological Utilization with a Focus on Anaerobic Treatment of Cheese Whey: Current Status and Prospects," Energies, MDPI, vol. 5(9), pages 1-34, September.
    2. Xuejun Qian & Seong Lee & Ana-maria Soto & Guangming Chen, 2018. "Regression Model to Predict the Higher Heating Value of Poultry Waste from Proximate Analysis," Resources, MDPI, vol. 7(3), pages 1-14, June.
    3. Halloran, Afton & Clement, Jesper & Kornum, Niels & Bucatariu, Camelia & Magid, Jakob, 2014. "Addressing food waste reduction in Denmark," Food Policy, Elsevier, vol. 49(P1), pages 294-301.
    4. Prazeres, Ana R. & Rivas, Javier & Almeida, Maria Adelaide & Patanita, Manuel & Dôres, Jóse & Carvalho, Fátima, 2016. "Agricultural reuse of cheese whey wastewater treated by NaOH precipitation for tomato production under several saline conditions and sludge management," Agricultural Water Management, Elsevier, vol. 167(C), pages 62-74.
    5. Muhammad Kamran Khan & Muhammad Imran Khan & Muhammad Rehan, 2020. "The relationship between energy consumption, economic growth and carbon dioxide emissions in Pakistan," Financial Innovation, Springer;Southwestern University of Finance and Economics, vol. 6(1), pages 1-13, December.
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