“Milk Proteins”  

  In our diet, the major dietary Milk Proteins (protein constituents of milk) are used as dietary proteins such as caseins and the whey proteins. *

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“Lactalbumin”  

  Lactalbumin, a milk protein, is an albumin contained in mammalian milk and may be obtained from a whey component. **

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“Lactoferrins”  

Lactoferrin

  In our body, Lactoferrins is a lactoglobulin iron-binding glycoprotein, originally found present in breast milk, widely distributed in secretory fluids, and found in the neutrophilic granules of leukocytes, produced by intercalated duct cells, inhibits microbial growth, probably by sequestering iron in the environment.
  The N-terminal part of the Lactoferrin possesses a serine protease, which functions to inactivate the type III secretion system, used by bacteria to export virulence proteins for host cell invasion.
  Lactoferrin exists in two forms:

• Apolactoferrin (iron-free lactoferrin)
• Hololactoferrin (iron-rich lactoferrin)

**

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