lactalbumin

views updated Jun 08 2018

lactalbumin One of the proteins of milk (casein 3%, lactalbumin 0.5%, lactoglobulin 0.25%). Not precipitated from acid solution as is casein; hence, whey contains lactalbumin and lactoglobulin, which are precipitated by heat and can be used to make whey cheese.

A Dictionary of Food and Nutrition DAVID A. BENDER

lactalbumin

views updated May 11 2018

lactalbumin (lak-tal-bew-min) n. a milk protein present in milk at a lower concentration than casein.

A Dictionary of Nursing

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Milk proteins

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