Beta-lactoglobulin (Blg) is the most abundant whey protein in the milks of ruminant animals, yet its physiological function is yet to be confirmed. It is not present in human milk and has been identified as one of the main immunogenic proteins in cow milk, and thus contributes to cow milk allergies. Goat milk appears to be less allergenic and more easily digested than cow milk. Goat milk differs from cow milk in the composition of many of its components and as Blg is the most abundant whey protein, differences in its physiochemical properties may be responsible for some of the differences seen between these milks. The aims of this project are to investigate the structural, physiochemical and dynamic properties of caprine Blg, enabling comparisons with bovine Blg to gain insight into the differences between these species’ milks and to potentially identify a physiological role for this prominent, and well conserved, protein.