Lactoferrin is a glycoprotein that is found in milk and other bodily fluids. It has a number of health benefits, including boosting the immune system, reducing infections from bacteria, viruses, and fungi, and regulating how well iron is absorbed into the body from the intestine. Indias first lactoferrin plant, Exympower, was inaugurated in Gujarat in September 2023. The lactoferrin molecule is heat-sensitive, and its functionality is significantly reduced if the protein is denatured, so careful pasteurization of the raw material is essential. Commercial production of lactoferrin involves the precisely controlled extraction and purification of the protein from raw materials such as skim milk, cheese whey, or "native" whey. Lactoferrin is present in cows milk and in human milk, with the highest concentration in human colostrum. Lactoferrin is one of the components of the immune system of the body, and it has antimicrobial activity (bacteriocide, fungicide) and is part of the innate defense, mainly at mucoses.