Milk is a very complex product and reported more than hundred separate chemical compounds. The major components of milk are water, casein, whey proteins, fat, lactose and minerals. These components should be varied according to the species of various animals. Milk also contains trace amounts of other substances such as pigments, enzymes, vitamins, phospholipids including gases. Once the residue is left only when water and gases are removed is called the dry matter (DM) or total solids content of the milk. In this study, we observed lactoferrin content in milk samples of different bovine animals and also studied about its proliferation and estimation of Th1 (IFN-gamma and TNF alpha) cytokines against non-specific protein antigen (Concanavalin, Con A) in human whole blood samples and also studied about its antibacterial properties using Bacillus subtilis and Pseudomonas aeruginosa. The results of these studies showed that lactoferrin at higher doses inhibit proliferation rate and Th1 cytokines against non-specific protein antigen. In addition, lactoferrin also showed antibacterial properties as well. Overall conclusion of these studies which represents its anti-inflammatory and antibacterial property of lactoferrin.