Revalorization of cheese whey for use as a biofertilizer/biostimulant.
Description
Use of whey as a biofertilizer.
Sector
A1.6Support activities to agriculture and post-harvest crop activities
Needs/ Problem statement
In Andalusia, it is produced a large quantity of milk whey every year. From 10 L of milk, it is obtained 1 kg of cheese and 9 L of whey. These will benefit the cheese diaries to valorise what today is a by-product/residue, and to reuse most of the water that can be re-incorporated in the process.
Objective
Application of a circular economy process for the valorization of whey leading to new products with biofertilizing/bio-stimulant action (lactic acid, peptides, free amino acids, lactic bacteria) contributing to the improvement of crops and soils.
Bioeconomy fields
Crop residues and perennial plantsnull
Designer crops for optimised biomass contentnull
Algae biomassnull
Waste or recycled materialx
Microbial assisted processingnull
Biorefineries x
Feedstock
Wastes
Outcomes and final product
Biostimulants
Mobility
Mobile
Value chains
1
2
3
3 - High potential - Significant arisings of feedstocks available currently.
C Sink
1
2
3
1 - Low potential - low potential for carbon sequestration
Intended user
Cheese dairies
Complexity of the process
1
2
3
3 -complex application
Final user
Farmerx
Foresternull
Researchernull
Advisornull
NGOnull
Training organizationnull
Processor or retailernull
Consumernull
Public Authority + LAGnull
Othernull
Economic sustainability
1
2
3
2 - Medium potential - Expected to bring 2 or 1 economic benefits.
Social sustainability
1
2
3
1 - Low potential - doesn\'t bring any social benefits.
Environmental sustainability
1
2
3
3 - High potential - Expected to bring at least 3 significant environmental benefits.