Which is the most important protein component in milk, both quantitatively and nutritionally, that accounts for about 80% of the total protein in bovine milk?

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Accepted Answer

Step-by-step explanation:

1. Identify the proteins listed:
   - Actin: a structural muscle protein, not a major milk protein.
   - Albumin: a whey protein present in milk but in much smaller amount.
   - Pepsin: a digestive enzyme, not a milk protein.
   - Casein: the primary milk protein forming micelles and providing nutrients.

2. Quantitative fact: In bovine (cow) milk, casein constitutes about $80\%$ of the total protein content, making it both the most abundant and nutritionally significant protein fraction.

3. Conclusion: The option that matches this description is Casein (option 4), so the correct choice is (d).

FINAL_ANSWER: d

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