Lactoferrin is produced by cation-exchange chromatography of pasteurised skim milk or whey, followed by ultrafiltration, diafiltration and spray drying.
With a molecular weight of ~80 kDa, it binds two Fe³⁺ ions per molecule. Bovine lactoferrin shares ~69% homology with human lactoferrin and is a premium functional ingredient for immune, gut and iron-nutrition applications.