The albumin fraction of milk. It contains two proteins: α- and β-l.; the former, minor l., interacts with galactosyl transferase to form lactose synthase which synthesizes lactose from d-glucose and UDP-galactose in milk production; β-l. is the chief whey protein in bovine milk; α-l. is the most heat-stable of the whey proteins.
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lact·al·bu·min .lak-.tal-'byü-mən n an albumin that is found in milk and is similar to serum albumin esp a protein fraction from whey that includes lactoglobulin and is used in foods and in preparing protein hydrolysates
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n.
a milk protein present in milk at a lower concentration than casein. Unlike casein, it is not precipitated from milk under acid conditions; it is therefore a constituent of cheese made from whey rather than curd.
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lac·tal·bu·min (lak″tal-buґmin) any of a group of proteins occurring in milk; the lactalbumins and lactoglobulins constitute the bulk of the proteins in the whey of human milk.Medical dictionary. 2011.