ˌlakˌtalˈbyümə̇n, -üˌmin sometimes lakˈtalbyə- noun
( -s )
Etymology: International Scientific Vocabulary lact- + albumin
: an albumin that is similar to serum albumin and is obtained from the whey of milk ; especially : a protein fraction from whey including beta-lactoglobulin used in foods and in preparing protein hydrolysates