lactalbumin

[ lak-tuhl-byoo-min ]

noun

, Biochemistry.

1. the simple protein of milk, obtained from whey, used in the preparation of certain foods and in adhesives and varnishes.

lactalbumin

/ lækˈtælbjʊmɪn /

noun

1. a protein occurring in milk that contains all the amino acids essential to man See also caseinogen

Word History and Origins

Origin of lactalbumin¹

First recorded in 1880–85; lact- + albumin

Word History and Origins

Origin of lactalbumin¹

C19: from lacto- + albumin