Lactoferrin is a milk protein. Its concentration varies between 0.1 and 0.3g/liter in cow’s milk and between 2 and 5g/l in colostrum. Human milk is particularly rich in lactorferrin (1.5g/l and up to 7g in colostrum). For many years scientists have been interested in this protein and the peptides of which it is composed. In fact, they attribute numerous properties to lactoferrin: it plays a role as an iron carrier, but also has antibacterial, antifungal, antiviral and even anti-inflammatory properties. Recently its potential role in bone health has been studied in vitro and in animal studies. Lactoferrin was capable of stimulating the formation of osteoblasts (bone constructing cells), slowing down their destruction and also of diminishing the formation of osteoclasts (bone resorption cells).