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[lak-toh-proh-teen, -proh-tee-in] /ˌlæk toʊˈproʊ tin, -ˈproʊ ti ɪn/

any existing in milk.
any protein, such as lactalbumin or caseinogen, that is present in milk

lactoprotein lac·to·pro·tein (lāk’tō-prō’tēn’, -tē-ən)
A protein normally present in milk.


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  • Lacto-ovo-vegetarian

    [lak-toh-oh-voh-vej-i-tair-ee-uh n] /ˌlæk toʊˌoʊ voʊˌvɛdʒ ɪˈtɛər i ən/ noun 1. Also called lactovarian [lak-tuh-vair-ee-uh n] /ˌlæk təˈvɛər i ən/ (Show IPA), ovolactarian, ovo-lacto-vegetarian. a vegetarian whose diet includes dairy products and eggs. adjective 2. pertaining to or maintaining a vegetarian diet that includes dairy products and eggs.

  • Lactorrhea

    lactorrhea lac·tor·rhe·a (lāk’tə-rē’ə) n. See galactorrhea.

  • Lactoscope

    [lak-tuh-skohp] /ˈlæk təˌskoʊp/ noun 1. an optical device for determining the amount of cream in milk. /ˈlæktəˌskəʊp/ noun 1. an instrument for measuring the amount of cream in milk

  • Lactose

    [lak-tohs] /ˈlæk toʊs/ noun 1. Biochemistry. a disaccharide, C 12 H 22 O 11 , present in milk, that upon hydrolysis yields glucose and galactose. 2. a white, crystalline, sweet, water-soluble commercial form of this compound, obtained from whey and used in infant feedings, in confections and other foods, in bacteriological media, and in pharmacology […]

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