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Lactic Acid: Fermented Whey, Lime, Oxalic Acid and Alcohol (Louradour, US Dispensatory 1907)
Whey left warm turns sour with lactic acid. Louradour's way to get the acid out: boil the whey down, take the acid up as calcium lactate with lime, then free it again with oxalic acid, which carries the lime away as an insoluble salt. A last wash in alcohol leaves the milk sugar and salts behind.
Source: The Dispensatory of the United States of America (1907), Acidum Lacticum. This is pharmacopoeial lactic acid; we use it as food-grade, as ruled. The Dispensatory gives the temperature and the order of work but no amounts or times; those are stated as not given. Vessels, filter and still are ours. Picture drawn by Youblob.
Kati
1 week
Maagizo
1
1
Sour the whey at 21-27 °C
Sour the whey at 21-27 °C
Keep whey between 21.1 °C (70 °F) and 26.6 °C (80 °F) until it is charged with lactic acid. Not given: how long.
Vifaa kwa hatua hii:
Maji ya jibini1 as requiredZana zinazohitajika:
Chombo cha kioo
Kipimajoto cha maabara2
2
Boil down to a third, then add lime
Boil down to a third, then add lime
Evaporate it to one third of its bulk, decant and filter. Saturate it with milk of lime (slaked lime stirred in water). The acid becomes calcium lactate and stays dissolved; a precipitate, mostly calcium phosphate, falls. Filter again. Not given: how much lime.
Vifaa kwa hatua hii:
Hidroksidi ya kalsiamu (chokaa iliyozimwa)1 as required
Maji1 as requiredZana zinazohitajika:
Sahani ya Kuvukizia
Sahani ya Kupasha Joto
Karatasi ya Kuchuja3
3
Free the acid with oxalic acid
Free the acid with oxalic acid
Add oxalic acid: the lime falls as calcium oxalate and the lactic acid is set free. Filter a third time. The solution still holds milk sugar and some salts. Oxalic acid is poisonous if swallowed: gloves. Not given: how much.
Vifaa kwa hatua hii:
Asidi ya oksaliki dihaidreti1 as requiredZana zinazohitajika:
Chombo cha kiooKaratasi ya Kuchuja
Glavu za Naitrili4
4
Purify with alcohol and distil it off
Purify with alcohol and distil it off
Concentrate to a syrup and treat it with alcohol, which dissolves the acid and throws down the milk sugar and salts. Filter, then distil off the alcohol: pure lactic acid remains.
Zana zinazohitajika:
Etanoli ya maabara, 95 %Sahani ya KuvukiziaKaratasi ya Kuchuja
Chupa yenye chini cha mviringo
Koili ya kifidishajiSahani ya Kupasha JotoVifaa
4- 1 as requiredKishikilia Nafasi
- 1 as requiredKishikilia Nafasi
- 1 as requiredKishikilia Nafasi
- 1 as requiredKishikilia Nafasi
Zana Zinazohitajika
9- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
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