Why raw milk (whey) on pastures makes $en$e.

Whey, Fertilizer, Milk, and Culture

Just working up some research about what to do with the amount of whey I'm having leftover after converting my raw (whole) milk to cream cheese. 

English: Draining of cooked curds during the manufacture of chedder cheese (Photo credit: Wikipedia)

Outside of using it to ferment and preserve vegetables, fruit, and even meat (which processes don't use all that much), I recalled some older articles about using milk on pastures to improve soil health. 

 The only question comes up is the acidity of the whey - which is usually solved simply by cutting it with water. The additional point I would use is to also add in some Basic H so that it is more readily absorbed in the soil. 

For those involved in intensive grazing, I'd say to spray the pasture right after you get the cows out of it - as Basic H alone is known to facilitate the breakdown of manure (as it is an "anionic surfactant"). 

 Here's a set of links and relevant points I've found about whey and fertilizer: