FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
LACTALBUMIN
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
One of the proteins of milk; casein 3%, lactalbumin 0.5%, lactoglobulin 0.25%. Not precipitated from acid solution as casein is; hence, during cheese making the whey contains the lactalbumin and lactoglobulin. They are precipitated by heat, and a whey cheese can be made in this way.
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is a milk protein obtained form whey by acidifying to pH 5.2, the isoelectric point, followed by coagulation by heat. It is not coagulated by rennin as is casein and is nonfunctional in its properties. It is used for nutritional purposes as a source of protein. It is used in cereals and breads where its relative inertness minimizes complications caused by other milk proteins during baking.
