So we started in 2002(Slovakia) to use the whey from the Gouda cheese processing as raw material for feeding the soil. Energy for the soil!

“WHEY from yoghurt, buttermilk, caseine (acidic) and cheese (alkaline) processing should be used as whey energizer for any soil”.

The aim is, after many years of international experiency, to make the whey from the yoghurt and cheese production very useful as soil conditioner or fertilizer. When we talk about hydrolysis whey, we are referring to whey that has been hydrolyzed: lactose broken down to its component amino acids. Using enzymes mix to simulate the naturally occurding hydrolytic process. More steps are needed to make your whey valuable.

Why should we process the whey with the “Bio Whey Reactor” of Yellow Agro?

There are two key factors, first and foremost the development and realization of intensified processing, and secondly using engineering designs more often than once will significantly lower manufacturing cost. We only provide turn key dairy plants till 100.000 liter/day worldwide with Scherjon dairy equipment Holland as our partner. According to our experiencies there is no any other reasonable way to use the whey to make it economically viable, only to bring it back into the soil.

Hydrolized Whey will strongly increase the biological activity, together with the BOD (Biological Oxygen Demand).

The best way is not to dispose the whey as waste, but process it by our BIO WHEY REACTOR into energy for the soil. Both types of whey, acidic or alkaline,  we can process in 1 hour, about 20.000 liter a day.

Why should you use continous processing of the whey ?

On the one hand it will increase your process capability by operating the critical process paramteres in a much higher window and on the other hand your process may be operated with a totally new strategy (novel process window)

Where is the gain of continious processing of whey and using our technology ?

Well, the answers are manifold. Possible drivers and huge benefits could related to higher economic effort in your dairy factory, sustainable targets to full fil, reduction costs, increasing efficiency, safety and development speed. Further enenrgy savings and increase the value of WHEY as new raw material for feeding the soils.

Willibrordus van der Weide :  “Scherjon Dairy & Yellow Agro   =  Efficient dairy processing” 

Capacity is 20.000 liter / day of fresh whey to turn it in 60 minuts in whey hydrolizate ready as raw material as a soil conditionar or fertilizer !

2 types of soil improvers&fertilizers we can produce :  in liquid and for solid whey soil improvers&fertilizers.

When your raw material MILK cost you for example 0.50 Euro/USD per liter your WHEY(Milkserum)value should be at least 50% from the milk raw material. So after our processing by the Bio Whey Reactor the value is 0.25 Euro/ USD per liter.

The whey hydrolizate has 200% more dry matter and contains all micro and macro elements, minerals, bacterien and energy as soil conditionar/fertilizer !

Above schedule the Classic old way of whey processings

Whey processing, short explanation :

The processing of cheese or yogurt whey takes place in several steps in which hydrolisation process is one of 5 of them (acidification). In the hydrolization process of the yogurt and /or cheese whey, fermentation takes place whereby enzymes provide lactose conversion with the acid down to 3.5 Ph.

From one of the 4 processing tank, included filtration system, the rasped cheese or yogurt whey is fed very evenly in order to obtain an increase in viscosity (200% higher dry matter). With the right enzymes we increase the rates of bio-chemical reactions. To use cold fusion technology with electrolyzed oxiding we can make the whey in a kern fusion reaction process ready for a friendly environment use. To declare high energy included to show all micro and macro elements we prove that the “energizer” is ready as head raw material for the soil improver or fertilizer. Whey hydrolisate the source of energy for the soil.

The Bio Whey Reactor is fed by a menu that is dependent on the type of whey offered, which we first carefully analyze and value for the customer.

To ensure a constant process, it is the intention to hydrolyze a fresh raw yogurt or cheese whey over several tanks in 60 minutes and to prepare chain kern reactions suitable as soil conditioner / fertilizer for any soil.

Advantages of this process:

No foaming
Very low energy input
Cold fusion nuclear reaction
No methane and sulfur dust concentrations
High quality end product
High value raw material for fertilization

“High energy value in Mjoule/KG which is energy for the soil!”

 

All started with the “gold”(processed whey) to return to soil and created an icredible sustainable agriculture which we called Yellow Agro !

Look, the field fed by our “energy for the soil” ( from whey )

In 2003  the inventor and founder of Yellow Agro already had a patent granted by the United States Patent and Trade Office (USPTO), recognizing his vision of whey for soil improver&fertilizer.

Biological fertilizer

Patent number: 7674310
Abstract: The present invention relates to a method for the preparation of a biological fertilizer comprising subjecting whey to a first fermentation step and the addition of a carrier material to the fermented whey and a biological fertilizer obtainable by the method. The biological fertilizer can be used as a replacement of the present artificial fertilizers thereby reducing many of the environmental problems associated with these artificial fertilizers. In addition, the biological fertilizer according to the present invention can be used in the field of biological agriculture for which, until the present biological fertilizer, no fertilizers were available.
Type: Grant
Filed: November 20, 2003
Date of Patent: March 9, 2010
Assignee: Condit
Inventor: Willibrordus Augustinus Van Der Weide
Landspreading whey ( US America report )
For many years, excess whey and whey permeate from the commercial cheese plants have been used as a source of
nutrients for agricultural crops. In the 1960s, University of Wisconsin researchers conducted extensive research on
the effects of whey on soil properties and plant growth. They found that whey improved soil aggregation and increase
yields the first and second year after application. Typical nutrient analysis for whey is shown as :
Nutrient lb. per 100 gal of whey
Nitrogen (N) 1.22
Phosphorus (P) 0.40
Potassium (K) 1.46
Calcium (Ca) 0.29
Magnesium (Mg) 0.05
Sodium (Na) 0.42
Chlorine (Cl) 1.00
In 1981, Kelling and Peterson reported a set of guideline application of whey to agricultural land. They emphasize
need to adjust application rates to the nitrogen needs of grown. Their recommended application rates were subsequently
accepted by the Wisconsin Department of Natural Resources (DNR) as maximum application rates for whey as outlined
214 . However, in 1990,indicated that the total pounds of chloride applied in the form of whey or whey permeate must not exceed 170 pounds per acre per year. This new chloride limitation significantly impacted landspreading rates for both whey and whey permeate. No longer was nitrogen the nutrient controlling application rates for whey but rather chloride was the controlling nutrient for whey and whey permeate application rates. A revised set of guidelines for landspreading whey and whey permeate was reported in a UW Dairy Alert.• Since whey is a complete fertilizer similar to animal manure, it should be applied to the same crops to which manure is applied
R & D  . April 2018, Arnhem, Netherlands