Lactoglobulin is a type of protein found in milk, particularly in the whey portion. It is one of the major proteins in cow's milk and is known for its ability to form gels and emulsions. Lactoglobulin plays a significant role in the nutritional value of dairy products and is often used in food processing. This protein is also of interest in the field of nutrition and food science due to its potential health benefits. It contains essential amino acids and can contribute to muscle repair and growth. Additionally, lactoglobulin is studied for its allergenic properties, as some individuals may have sensitivities to it.