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Lactalbumin

Lactalbumin. A major protein (q.v.) of milk (q.v.) that is resistant to coagulation (q.v.) by acid but (q.v.) is readily denatured by temperatures that exceed 158¦F (70¦C). It is a nutritionally complete protein (q.v.), i.e., it contains all of the amino acids (q.v.) that are essential to man.