Cheese whey effects on surface soil hydraulic properties

Whey, the liquid byproduct of cheese production, can improve the physical condition of sodic soils or those susceptible to erosion by increasing their aggregate stability. The effects of whey on soil hydraulic properties, however, are not known. In this experiment, we used tension infiltrometers to determine whey effects on infiltration rates of water (at suctions greater than or equal to 30 mm of water) and unsaturated hydraulic conductivities of Ap horizons of a Portneuf silt loam (coarse-silty, mixed, mesic Durixerollic Calciorthid) after a winter wheat crop. In the summer of 1993 near Kimberly, ID, USA, liquid whey was flood-applied at either 0, 200, 400, or 800 t/ha to plots planted to wheat the previous September. At suctions of 60 and 150 mm, infiltration rates decreased linearly by about 0.7 mu m/s with each additional 100 t/ha of whey applied. As whey applications increased, hydraulic conductivities at 60 mm suction increased slightly but as applications exceeded 400 t/ha decreased significantly. We concluded that summer whey applications up to 400 t/ha would not adversely affect surface hydraulic properties.