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Albumins are water soluble proteins. It follows that Lactalbumin is a protein obtained from Milk, specifically Whey and like other milk proteins such as Casein, commonly used in bait making.
Lactalbumen has a high protein content around 90%. Compared to some of the other milk proteins Lactalbumen supplies greater amounts of the main essential amino acids required by carp.
Can be included in boilie base mixes at up to 4oz per lb. It is available from most bait ingredient companies.
Last Edited by: erikb on the 05 November 2008