Lactalbumin (Lactalbumin)

Lactalbumin is a milk protein present in milk in lower concentrations than casein. Unlike casein, it does not precipitate from milk when exposed to an acidic environment; therefore, it is usually included in cheese in greater quantities than in cottage cheese.

Lactalbumin makes up about 20% of the total protein in cow's milk. It plays an important role in the synthesis of lactose in the mammary gland. In addition, lactalbumin has high nutritional value because it contains all the essential amino acids.

The use of lactalbumin in the food industry makes it possible to increase the biological value of dairy products such as yoghurts, cheeses and milk powder. It is also used in the production of sports nutrition and specialized products for children's and dietary nutrition.

Lactalbumin is a milk protein that is present in milk in smaller quantities than casein. It differs from casein in that it does not precipitate in an acidic environment, therefore it is often included in cheeses and other dairy products in larger quantities than cottage cheese. Lactalbumin is an important component of milk as it plays a role in the formation of the structure and texture of dairy products.

Lactalbumin consists of 20 amino acids, including cysteine, methionine, threonine and tryptophan. It also contains large amounts of vitamins and minerals such as calcium, magnesium, phosphorus and iron. Lactalbumins are an important source of protein for humans, especially for children and the elderly.

Unlike caseins, which can be precipitated in an acidic environment, lactoalbumins are not subject to this process. Therefore, they are widely used in the production of cheese and other dairy products, where they provide structure and texture to the product.

Additionally, lactoalbumin can be used as a dietary supplement for people who are lactose intolerant or have digestive problems. It can also be used to produce medicines and cosmetics.

However, it should be noted that lactoalbumin is not an ideal protein for all people. Some people may experience allergic reactions to lactoalbumin, especially if they are sensitive to other dairy products. Therefore, you should consult your physician before using lactoalbumin as a dietary supplement or for any other purpose.

Lactalbumins are milk proteins present in milk and dairy products. They are a less concentrated version of caseins and a more common primary milk component. Lactalbumin is the closest relative of casein. Compared to casein, it has different properties and characteristics.

The role of lactalbumin. Milk protein is an important lactation product in animals and is used in the production of various food products. The main biological functions of lactal proteins are the provision of nutrients (amino acids and other basic substances) for the cells and tissues of the body, participation in the formation of the normal physique of the animal and the health of the animal. Some types of milk proteins can be used as therapeutic agents to treat certain diseases or disorders related to the digestive system and metabolism. However, it should be taken into account that many of the properties, functions and characteristics of medicinal milk protein concentrates are not yet fully understood at this point in time.

The lactal protein molecule consists of polypeptides formed by amino acid molecules. Each of the proteins has a unique structure, some of which are beneficial while others may be harmful to our health. To use protein as efficiently as possible, it can be modified by enzymes and hormones in the human body. Lactal protein is one of the key components of dairy products.

Milk is the first thing we eat. It provides our body with all the substances necessary for life. The main role of milk protein is to increase the level of dietary protein in our body. The amino acids that come with milk are involved in many biological processes: regulation of skeletal growth (due to calcium and phosphorus), protection of the immune system, and muscle activity, to name a few.