Removal of lactic acid from acid whey using electrodialysis
George Q Chen, Franziska II Eschbach, Mike Weeks, Sally L Gras, Sandra E Kentish
SEPARATION AND PURIFICATION TECHNOLOGY | ELSEVIER SCIENCE BV | Published : 2016
The processing of acid whey, a by-product of cream cheese making, casein production and strained yogurt manufacture, has been a challenge in the dairy industry. The high lactic acid concentration causes operational problems in downstream spray drying operations due to increased powder stickiness. In this work, electrodialysis, a well proven demineralisation technology is used to remove the lactate ions from acid whey. If the ratio of lactic acid to lactose is to be reduced to the same level found in sweet whey, 80% of the lactate ions must be removed. For both laboratory prepared solutions and acid whey samples, the lactate ions were removed at a slower rate compared to other anions present ..View full abstract
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Awarded by Australian Research Council's Industrial Transformation Research Program (ITRP)
This research was supported under Australian Research Council's Industrial Transformation Research Program (ITRP) funding scheme (Project Number IH120100005). The ARC Dairy Innovation Hub is a collaboration between The University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd.