Valorization of Cheese Whey as A Fertilizer: Effects on Maize Germination and Growth in Clay Loam and Calcareous Soil

TWO POT experiments were conducted to valorize cheese whey functions in improving the chemical characteristics of a non-calcareous clay loam soil and a calcareous one (loamy sand). It also evaluates the influences of the fermented whey on maize seed germination and growth. Four different cheese whey levels: 0.0, 0.5, 0.75, and 1% on mass base were mixed with 12 kg soil then packed in plastic pots. The NPK recommended doses of maize were also considered as a reference treatment as well. The soil mixtures were incubated aerobically at soil field capacity for a month. Results revealed that as the whey level increased soil EC, organic matter, and macronutrient contents in soil while decreased soil pH decreased versus either to 0.0% whey or NPK treatments. In the second experiment, the germination index (GI) and final germination percentage (FGP) of wheat did not vary significantly among treatments; yet plant growth traits were boosted as the cheese whey level increased and also for the application of NPK compared to the 0.0 % whey level for both soil types. Ear weight was higher in the clay loam soil than in the calcareous one. For leaf numbers and shoot height as a function of time, there was a good agreement between predicted using polynomial 1st degree (R2 ranged from 0.95 to 0.99). The response rates of both soil traits for leaf numbers and shoot height increased with increasing the whey level. The 1.0 % whey level gave high biomass weight in comparison to the NPK. It is concluded that 1.0% whey level could substitute the chemical fertilizers for growing maize for environmental and economic concerns.