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Lactalbumin as a Food Ingredient¹

Borden Inc., Industrial Food Products, Elgin, Illinois

ABSTRACT

Lactalbumin, i.e., the proteins of cheese whey, makes up approximately 18% of the total protein in milk. It is Composed mainly of ß - lactoglobulin and -lactalbumin, with smaller quantities of other proteins. These whey proteins have been long recognized as being highly superior to most other proteins in animal nutrition (1, 2, 4, 5, 7, 8, 9, 10). This is readily apparent on examination of the amino acid profile for lactalbumin. The Committee on Amino Acids of the Food and Nutrition Board of the National Research Council has pointed out that 17.4 g of whole egg protein or 28.4 g of cow's milk protein will furnish the average daily adult requirement of amino acids for a 70-kg man (3). Only 14.5 g of lactalbumin protein, however, would be needed to provide these same quantities of amino acids. In the form of casein, approximately 68% more protein would be required.

¹ Presented at the Sixty-fifth Annual Meeting of the American Dairy Science Association, University of Florida, Gainesville, July 1, 1970.