Lactalbumin
[lak-tuh l-byoo-min] /ˌlæk təlˈbyu mɪn/
noun, Biochemistry.
1.
the simple protein of milk, obtained from whey, used in the preparation of certain foods and in adhesives and varnishes.
/lækˈtælbjʊmɪn/
noun
1.
a protein occurring in milk that contains all the amino acids essential to man See also caseinogen
lactalbumin lac·tal·bu·min (lāk’tāl-byōō’mĭn)
n.
The albumin contained in milk and obtained from whey.
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