Definitions
from The Century Dictionary.
- noun A globulin found in milk.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun biochemistry The
globulin content ofmilk
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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Since a kilogram is 1000 grams and a daily intake of lactitol is given as 10 grams, the amount of protein in an average daily serving of lactitol is therefore 32 micrograms of casein and 97 micrograms for lactoglobulin.
Lactitol - Another Nondairy "Lact" Steve Carper 2008
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Lactalbumin and lactoglobulin are two members of the whey family of proteins.
Not all "Lact" Words Are the Same Steve Carper 2008
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Both lactalbumin and lactoglobulin are names of whey proteins.
Sodium Stearoyl Lactylate Steve Carper 2008
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"Screening for lactic acid bacteria with potential to reduce antigenic response of beta-lactoglobulin in bovine skim milk and sweet whey," by N. Kleber, U. Weyrich, and J. Hinrichs.
Archive 2007-01-01 Steve Carper 2007
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"Screening for lactic acid bacteria with potential to reduce antigenic response of beta-lactoglobulin in bovine skim milk and sweet whey," by N. Kleber, U. Weyrich, and J. Hinrichs.
Fermentation Technique May Cut Whey Allergies Steve Carper 2007
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In more than 80 per cent of all cases, the whey protein beta-lactoglobulin (beta-lg) is the main elicitor of milk allergies for children and infants.
Archive 2007-01-01 Steve Carper 2007
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In more than 80 per cent of all cases, the whey protein beta-lactoglobulin (beta-lg) is the main elicitor of milk allergies for children and infants.
Fermentation Technique May Cut Whey Allergies Steve Carper 2007
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Researchers at Germany's University of Hohenheim have reported that fermentation of skim milk and sweet whey with a one-to-one mixture of the bacteria could reduce the quantity of beta-lactoglobulin, the main allergen in cows milk, by as much as 90 per cent.
Fermentation Technique May Cut Whey Allergies Steve Carper 2007
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Researchers at Germany's University of Hohenheim have reported that fermentation of skim milk and sweet whey with a one-to-one mixture of the bacteria could reduce the quantity of beta-lactoglobulin, the main allergen in cows milk, by as much as 90 per cent.
Archive 2007-01-01 Steve Carper 2007
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The most abundant one by far is lactoglobulin, whose biological function remains a mystery.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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