Purification of Milk Proteins: A Non-denaturing Journey from a Drop of Milk to Highly Pure and Active Proteins

Nov 24,2025

Bestchrom

Background: Valuable Functional Proteins in Whey

Milk contains two main categories of proteins: Casein and Whey Protein.

Although whey proteins account for only about 18–20% of the total protein content, they are rich in a variety of biologically active proteins with important nutritional and physiological functions which have become a key focus in the deep processing of dairy products and the development of functional foods.

Among the many proteins present in milk, lactoferrin (LF) stands out as one of the most functional and valuable. It is an iron-binding glycoprotein with multiple biological activities, including antibacterial, antiviral, immune-regulatory, and iron absorption–promoting effects. However, its concentration in fresh milk is only about 0.1%, making it a high-value but low-abundance target component.

Efficiently extracting lactoferrin from complex whey systems while preserving its biological activity has long been a major technical challenge in the field of dairy protein processing.

Why Chromatography?

Lactoferrin shares very similar physicochemical properties with other whey proteins, such as α-lactalbumin and β-lactoglobulin. Traditional separation methods—such as precipitation, membrane filtration, or heat treatment—often fail to achieve high-purity isolation and may lead to protein denaturation or loss of activity. In contrast, chromatographic separation offers mild processing conditions and high selectivity, making it the preferred method for lactoferrin purification today.

Core Concept of Lactoferrin Purification: A Non-denaturing One-Step Approach

Unlike most protein purification processes, the chromatographic separation of lactoferrin emphasizes exceptionally mild conditions:

• No high-temperature treatment, to prevent conformational changes;

• No pH adjustment, to maintain natural state of milk proteins;

• No use of chemical precipitants, so that all non-bound milk components remain fully functional for downstream dairy processing.

Therefore, in practical production, one-step cation exchange chromatography (CEX) is commonly employed for lactoferrin purification, following the sequence:

Defatting → Filtration → Milk  Loading → Elution → Concentration → Drying.

Process Overview

The one-step chromatography process is not only simple and efficient to operate but also preserves the natural components of whey in milk, making it possible to further utilize the by-products—for example, in the production of whey protein powder.

From Lactoferrin to the Whey Value Chain

Beyond lactoferrin, bovine milk contains a variety of proteins with significant nutritional and functional value:

• α-Lactalbumin (α-LA): rich in essential amino acids, supporting immune and gut health;

• β-Lactoglobulin (β-LG): a major source of antioxidant peptides;

• Immunoglobulins and lactoperoxidase: possessing antimicrobial and immune activities;

• Lysozyme and lactose transferase: showing great potential in functional food applications.

The separation and purification of these proteins can likewise be achieved through chromatography—

a technology that transforms whey from a “cheese by-product” into a “high-value raw material.”

Bestchrom has established a mature protein purification platform and extensive scale-up experience, providing partners with:

• Joint development services for functional protein extraction and purification processes;

• Customized technical training and on-site support.

Harnessing the power of technology to preserve every drop of milk’s natural bioactivity!

At Bestchrom, chromatography is at the core of what we do—empowering the dairy industry to reach higher purity, higher value, and higher standards.

Gentle separation, precise purification — unlocking new value for the dairy industry.

If your company is seeking collaboration in lactoferrin or other whey protein extraction and process development, we invite you to connect with Bestchrom’s technical team to explore new possibilities in advanced dairy processing.