Lactoferrin (LT) is a glycoprotein, which is one of the group of transferrins. It is an iron-binding protein with a mass of 80 kDa. Lactoferrin has microbial properties against many microorganisms (bacteria, viruses and fungi, including parasites). It is one of the non-specific components of the immune system and has anticancer and anti-inflammatory properties. Lactoferrin is widely represented in various animal fluids, mainly milk, saliva and tears. It is separated from bovine milk to produce this key ingredient of infant formulas. Lactoferrin is also used as a food supplement to support the natural immune system, gut microbiome and healthy skin.