beta-lactoglobulin is the major whey protein of cow's milk and is also present in many other mammalian species. Its structure, properties and biological role have been reviewed many times.Unlike the other main whey protein, alpha-lactalbumin, no clear function has been identified for β-lactoglobulin, although it binds to several hydrophobic molecules, suggesting its role in their transport. The strong suggestion is that the molecule exists primarily as a food source. Several genetic variants have been identified, the main ones in the cow being labelled A and B. Because of its abundance and ease of purification, it has been subjected to a wide range of biophysical studies. Its structure has been determined several times by X-ray crystallography and NMR. beta-lactoglobulin is of direct interest to the food industry since its properties can variously be advantageous or disadvantageous in dairy products and processing .