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2017 Projects: Land Application of Acid Whey

What is the Impact of Land Application of Acid Whey on Soils?

Acid whey (AW) is a by-product produced during the making of acid types of dairy products such as yogurt and cream cheese. In general, three of every four ounces of milk used in Greek yogurt production become acid whey. Whey is currently being added to manure storage (with or without digestion) prior to land application, spread directly on hay fields, or used as feed source. Given the low pH and the fact that acid whey contains nutrients and chloride, best management practices need to be developed for land-application of acid whey.

If you are interested in participating, contact Quirine Ketterings ( or 607-255-3061). You can also write to: Quirine Ketterings, Nutrient Management Spear Program, Department of Animal Science, Cornell University, 323 Morrison Hall, Ithaca NY 14853.


    Our goals are to evaluate the impact of acid whey on soil and manure pH, evaluate infiltration rates of acid whey, and to develop best management practices for land application of acid whey.

Funding Sources

This project has been sponsored by a grant from the New York State Department of Environmental Conservation (NYDEC).

Additional Resources

Farmer Impact Stories

Fact Sheets

Extension Articles

Journal Articles