Thanks for the interesting article.  I'd never heard of lactoferrin,
so I did a quick search.  This hit is from:

http://www.smartbasic.com/glos.news/2.lactoferrin.html

  The short form (from a former biochemist, not a doctor) is that those
of us who are lactose-intollerant are probably OK (depending on how the
lactoferrin is extracted), but this might be a problem for folks who are
milk protein sensitive.

        Clif

LACTOFERRIN is a naturally-occurring iron-binding protein, and is the
second most abundant protein in human colostrum, the first milk secreted
at the termination of pregnancy. Lactoferrin is undoubtedly one of the
most significant nutritional components of milk, comprising more than
20% of the total colostral protein. Additionally, small amounts of
lactoferrin are also found in saliva, tears, and mucous secretions.

Lactoferrin has been shown to influence the composition of the
intestinal flora of infants, and in the development of healthy and
functional immune systems. Its systemic concentration is down regulated
during pregnancy, presumably to allow the maternal immune system to not
reject the fetus. Lactoferrin levels are elevated in the mother at term
in pregnancy to restore maternal immune responses. Thus, lactoferrin has
immune system benefits.

Lactoferrin has been shown to be involved in iron metabolism and
biochemical processes in Lymphocytes, white blood cells formed in the
lymphoid tissues. White blood cells help fight off infections. Iron
metaboIism is an important mechanism by which both animals and plants
moderate their growth.

Lactoferrin greatly impacts bacterial growth by regulating iron. It is
widely considered to be an important component of the host defense
against microbial infections. In order to grow and multiply, most
bacteria need Iron. Lactoferrin, with its amazing ability to bind iron.
absorbs excess iron in the body, nutritionally depriving the bacteria of
iron.

Individuals experiencing dysbiosis probably have a general reduction in
Gastrointestinal (Gl) immune function, leaving these individuals more
prone to GI disturbances. They are unable to monitor or respond to
inappropriate microbial growth. Current evidence suggests this sort of
immunosuppresion can involve a decrease in lactoferrin production.