It is known that riboflavin (vitamin B2), along with Maillard browning compounds, is responsible for the yellowish colour of edible and crude lactose, by-products of whey permeate. These colour substances must be removed to an undetectable level during the production of higher grade lactose. Model solutions of 9 mg riboflavin in 1L of pure water and in 1L of 15ºBrix-lactose solutions were used in the adsorption of the colorant onto an adsorbent resin Amberlite FPX66. The sorption studies were carried out in three different types of batch system. The model solution with adsorbent resin was shaken in a temperature controlled shaker, or mixed in a beaker placed in a temperature controlled water-bath or the solution was circulated through a packed and jacketed column. It was found that in all systems, the adsorption rate was slightly higher at a lower temperature in the range from 30 to 60ºC. A pseudo-second-order kinetic model was consistent with the adsorption rate in the first two batch systems, in which the resins were allowed to move freely in the solution. In contrast, the adsorption rate in the column was consistent with a pseudo-first-order kinetic model regardless of column configuration, liquid concentration and flow rate. The values of film diffusion of riboflavin onto the resin found for the column system were also lower than those of the other two systems. These values were within the range from 3.57*exp(-11) to 9.59*exp(-11) m2/s, proportional to the increase in feed flow rate, and reduced with increasing lactose concentration.