The aim of this paper is to investigate the possibility to recover lactic acid (LA) from the whey of yoghurt by easy and effective solvent extraction technique using tri-n-octylamine, tri-n-butyl phosphate, and their mixtures as extractant. All parameters affecting the transfer of lactic acid to the organic phase were investigated including: time of stirring, tri-n-butyl phosphate and tri-n- octylamine concentrations, organic to aqueous phase ratio, temperature, NaCl concentration as a salting out agent, and number of contacts. The maximum yield of LA extraction can be obtained by using the following operation conditions: 0.8M TOA+11% TBP, Vorg/Vaq = 4/1, t = 30 oC, [NaCl] = 2M. Complete stripping of LA from loaded organic phase can be done in 2 stages using double distilled water at 60oC and Vaq/Vorg = 20/1.
Extraction of Lactic Acid from Whey of Yoghurt by Solvent Extraction Technique
