Journal article

Removal of lactate from acid whey using nanofiltration

Jayani Chandrapala, George Q Chen, Kezia Kezia, Emily G Bowman, Todor Vasiljevic, Sandra E Kentish

JOURNAL OF FOOD ENGINEERING | ELSEVIER SCI LTD | Published : 2016

Abstract

The utilisation of acid whey by the dairy industry is limited by the high concentrations of lactate in the solution. In the present study, three commercially available nanofiltration membranes: HL, XN45 and DK were used in to evaluate the separation of lactose and lactate as a function of pH. Raw acid whey was used after microfiltration, while two laboratory prepared solutions comprising lactic acid and lactose; and sodium lactate and lactose were also tested for comparison. The rejection of lactic acid was found to increase with the degree of acid dissociation. About 50% of the lactate could be removed at pH ∼3 due to the lower degree of dissociation. For all pH values tested, over 90% of t..

View full abstract

Grants

Awarded by Australian Research Council's Industrial Transformation Research Program (ITRP) funding scheme


Funding Acknowledgements

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. The authors would like to acknowledge the generous support given by Dairy Innovation Australia Ltd. In particular, the authors thank Ms Brooke Clark and Dr Mike Weeks for collecting and pretreating the acid whey samples used in this study.