Products that contain lactalbumin

January 12, 2026 •

3 min read

Lactalbumin is a protein found naturally in the milk of many mammals and is known for its high nutritional value. The protein is a major component of whey, comprising both alpha-lactalbumin and beta-lactoglobulin. Lactalbumin's presence in breast milk is high, and it is incorporated into various products for its health-promoting properties.

Quick Summary

This guide outlines the various products containing lactalbumin, including dairy foods, whey protein supplements, and infant formulas formulated for infant development. It explains where this high-quality milk protein is found and its different concentrations in various commercial goods and natural sources.

Key Points

Dairy Products: Natural milk, especially cow's, goat's, and sheep's, contains lactalbumin as a key component of its whey protein.
Infant Formulas: Many modern infant formulas, particularly low-protein options, are enriched with alpha-lactalbumin to more closely match the nutritional profile and digestive benefits of human breast milk.
Whey Protein Supplements: All whey protein powders, including concentrates, isolates, and hydrolysates, contain lactalbumin as a primary constituent.
Fortified Foods and Beverages: Lactalbumin is used as a supplemental protein in products like high-protein beverages, protein bars, and certain dairy items like ice cream and processed cheese.
Specialized Nutrition: Purified lactalbumin is utilized in medical foods for clinical nutrition and supplements aimed at improving mood and sleep due to its high tryptophan content.
Human Breast Milk: The highest natural concentration of alpha-lactalbumin is found in human breast milk, where it plays a critical role in infant development and immune function.

What is lactalbumin?

Lactalbumin, particularly alpha-lactalbumin, is a globular whey protein present in the milk of most mammals. In human milk, alpha-lactalbumin is the most abundant whey protein, while in bovine (cow's) milk, it is the second most abundant whey protein after beta-lactoglobulin. It is highly valued for its rich profile of essential amino acids, including tryptophan, cysteine, and branched-chain amino acids (BCAAs). Due to these qualities, lactalbumin is highly digestible and offers numerous health benefits, from supporting muscle growth to potentially enhancing cognitive function and sleep quality.

Natural food sources containing lactalbumin

Lactalbumin's primary natural source is milk. While present in all mammalian milk, the concentration and specific types of lactalbumin (alpha- and beta-) vary.

Human Milk: Breast milk is the richest natural source of alpha-lactalbumin, with this protein constituting approximately 22% of total protein. The amino acid composition is highly favorable for infant nutrition, and it also contains bioactive peptides that offer antimicrobial benefits.
Cow's Milk: While less concentrated than in human milk, bovine milk contains lactalbumin as a component of its whey protein. The total protein content in cow's milk is typically 20% whey protein and 80% casein protein.
Goat and Sheep Milk: Similar to cow's milk, the milk from other mammals also contains lactalbumin. The specific concentrations of alpha-lactalbumin and beta-lactoglobulin can vary between species.

Commercial products containing lactalbumin

Beyond natural milk, lactalbumin is intentionally added to a variety of commercial food and nutritional products to boost their protein quality and functional benefits.

Infant Formulas: Manufacturers enrich infant formulas with lactalbumin to mimic the protein profile of human milk. This allows for a lower overall protein content while providing a balanced amino acid profile, which supports healthy growth and can aid in digestion. Formulas containing alpha-lactalbumin are particularly noted for improving gastrointestinal tolerance.
Whey Protein Supplements: As a key component of whey, lactalbumin is found in all whey protein supplements, including concentrates, isolates, and hydrolysates. Whey protein concentrate and isolate powders are widely used by athletes and individuals seeking to supplement their protein intake. Enriched whey protein products are also available that specifically boost the alpha-lactalbumin content.
Protein-Fortified Beverages: Lactalbumin's high solubility makes it an excellent addition to beverages, including protein drinks and fortified juices. It enhances the nutritional quality without affecting flavor.
Protein Bars and Snacks: Many energy and protein bars incorporate lactalbumin through the use of whey protein ingredients to increase the protein content and amino acid quality.
Dairy Products: Certain dairy products, such as process cheese, ice cream, and frozen yogurt, may contain added whey protein ingredients, which include lactalbumin.

Lactalbumin vs. Casein-Based Products

Dairy products contain two main types of protein: whey and casein. Lactalbumin is a component of whey protein. The following table compares the characteristics and sources of whey (lactalbumin-containing) and casein products.


Feature	Lactalbumin (Whey-Based) Products	Casein-Based Products
Protein Type	Fast-digesting whey protein, with lactalbumin as a key component.	Slow-digesting casein protein, which forms curds in the stomach.
Digestion Speed	Rapidly absorbed by the body, making it ideal for post-workout recovery.	Slower digestion provides a sustained release of amino acids over several hours.
Primary Sources	Whey protein powders, infant formulas, fortified beverages.	Cottage cheese, casein protein powders, Greek yogurt.
Heat Sensitivity	Heat-sensitive; high temperatures can denature the protein.	Heat-stable; less susceptible to degradation by cooking.
Key Benefits	Supports rapid muscle repair, boosts immunity, and improves sleep quality.	Prevents muscle breakdown, promotes satiety, and is excellent for timed protein release.

Lactalbumin in specialized applications

Highly purified lactalbumin has applications beyond general nutrition due to its functional properties.

Medical and Clinical Nutrition: Because it is so easily digested and has a high biological value, lactalbumin is used in medical foods for clinical recovery and for older adults who require highly efficient protein.
Neurological Support: Research indicates that the high tryptophan content in lactalbumin can be used in supplements designed to promote serotonin and melatonin synthesis, which may aid in mood regulation and sleep.

Conclusion

Lactalbumin is a versatile and highly nutritious whey protein found in a variety of products, both natural and commercial. As a major component of milk's whey, it is present in all dairy products derived from whey, such as many infant formulas, protein powders, and fortified foods. Its rich amino acid profile and high digestibility make it a valuable ingredient for infants and adults alike, contributing to muscle synthesis, immune function, and neurological health. The commercial availability of alpha-lactalbumin-enriched products offers consumers a targeted way to harness these specific nutritional benefits.

Frequently Asked Questions

Alpha-lactalbumin is the primary whey protein in human milk, comprising 20-25% of the total protein. In cow's milk, lactalbumin is a secondary whey protein, found in lower concentrations. Notably, human milk lacks beta-lactoglobulin, a major component of cow's milk whey protein.

Yes, lactalbumin is a key component of whey protein. All types of whey protein supplements, including concentrates, isolates, and hydrolysates, contain lactalbumin.

Lactalbumin is considered a heat-sensitive protein. High temperatures can denature it, which may alter its structure and functional properties. In contrast, casein, another milk protein, is heat-stable.

Adding alpha-lactalbumin to infant formula helps mimic the protein profile of human milk. This practice can improve gastrointestinal tolerance, balance essential amino acids, and allow for a lower total protein level, which is beneficial for infant growth and development.

No, lactalbumin is a milk protein, specifically a component of whey. You cannot get lactalbumin from dairy-free or plant-based sources. For a protein source with similar benefits to lactalbumin (like a rich amino acid profile), alternatives like pea, soy, or hemp protein might be suitable, but they do not contain lactalbumin itself.

People with a cow's milk protein allergy may react to lactalbumin, especially since it is not destroyed by cooking. It is crucial for individuals with milk allergies to avoid all dairy products unless a healthcare professional advises otherwise. Lactalbumin should be avoided by those sensitive to milk proteins.

Lactalbumin is rich in tryptophan, an essential amino acid. Tryptophan is a precursor to serotonin and melatonin, neurotransmitters that regulate mood, appetite, and sleep. Consuming lactalbumin, especially in the evening, may increase tryptophan availability and improve sleep quality and morning alertness.