Introduction:
For many years, milk and colostrum proteins have been the object of scientists’ interest. A group of whey proteins, including lactoferrin (Lf) are credited with special features that promote health and wellbeing.

Aim:
The purpose of this paper is to disseminate health and medical properties of lactoferrin originating from the cow’s milk and bovine ncolostrum.

Discussion:
Extensive research (clinical as well) proves that lactoferrin is beneficial for the human organism. Moreover, no harmful side-effects have been reported following its application. Effective antibacterial function against intestinal pathogenic bacteria and simultaneous stimulation of beneficial microflora are the main functions of this compound. Lactoferrin can also be used in management of cancer and numerous viral infections (i.e. herpes virus or rotavirus) as it stimulates the immune system.

Conclusions:
In summary, lactoferrin is a milk protein increasingly more appreciated in medicine. Interest in this protein is rising, which is reflected in numerous scientific and clinical studies that underline its medical importance. Furthermore, research will surely contribute to the understanding of its function and ultimately, it will play a significant role on the market.