α-Lactalbumin is widely used in the food and nutrition industry due to its high-quality protein content and excellent amino acid profile. It is a key component in infant formula, as it closely mimics the protein composition of human breast milk, providing essential nutrients for infant growth and development. Additionally, it is incorporated into protein supplements and functional foods aimed at improving muscle recovery and overall health. In the pharmaceutical sector, α-lactalbumin is studied for its potential therapeutic properties, including its role in enhancing immune function and its anti-cancer properties. It is also used in research to understand protein folding and interactions, contributing to advancements in biochemistry and molecular biology.