Mohd. Abul Kalam Azad
Lactoferrin (Lf) is an iron-chelating traceable
glycoprotein present in milk. Its functional outlook includes:
iron absorption, anti-inflammatory, intestinal
flora protection, antibacterial, antiviral, etc. covering
different fields: food & beverage, infant formula, sports
& functional foods, pharmaceuticals, personal care products
and other applications. It is present in the milk of
bovine at a high concentration in colostrums as 2-5mg/
ml and at a low concentration in raw milk as 0.1- 0.3 mg/
ml. Lf may be extracted from milk whey (1.Castro et.al.,J.
Adv.Dairy Res 2017,5:4). Milk Vita – the largest liquid
milk processing organization in Bangladesh dealing with
about 200,000 lt/day raw liquid milk production, collection,
processing and marketing nation widely in the
diversified fold of dairy products where every day we may
extract about 60 kg super quality Lactoferrin (Lf) from the
said raw milk resulting market value about USD 30,000
per day or about USD 10 million per year 360 working
days as regular gross additional income beyond conventional
milk business ( 2. Azad, M.A.K., 2001 ) .
