They may also be burned in the body to furnish energy. Protein occurs in milk as casein (80%) and the whey proteins, albumin and globulin (20%).
Albumin, found in egg whites but also present in milk. A liquid at room temperature, albumin becomes a solid only when heated, which is the reason egg whites solidity when fried.
The albumin occurs in a soluble form. When the milk is boiled, it separates out at the bottom of the pan.
Colostrum contains much albumin, which separates out quickly. For this reason colostrum is never processed in the dairy.
The fraction of albumin:
*Beta-Lactoglobulin
*Alpha- Lactalbumin
*Serum albumin
Albumin in milk
