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[lak-tuh l-byoo-min] /ˌlæk təlˈbyu mɪn/

noun, Biochemistry.
the simple protein of milk, obtained from whey, used in the preparation of certain foods and in adhesives and varnishes.
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)
The albumin contained in milk and obtained from whey.


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