Comparing total protein and some nutrients of lactoperoxidase (LPO) and lactoferrin (LF) between Jersey and Holstein whey from Kagawa district in Japan.Methods Lactoperoxidase and lactoferrin were purified from Jersey and Holstein whey after acid precipitation, centrifugation and SP-Sepharose ion-exchange chromatography. Use Coomassie brilliant blue to confirm content, SDS-PAGE electrophoresis to confirm quantity, ABTS to comfirm lactoperoxidase activity and MALDI-TOF-MS to confirm molecular weight. Results Total protein and lactoperoxidase content of Jersey whey were higher than Holstein whey. Lactoperoxidase activity(0.870 5 U/ml)of Jersey whey was higher than lactoperoxidase (0.758 9 U/ml)of holstein whey. Molecular weight of lactoperoxidase and lactoferrin from Jersey whey was 786 48.154 and 831 23.538 kDa respectively. Molecular weight of lactoperoxidase and lactoferrin from Holstein whey was 777 64.841 and 827 65.494 kDa respectively. Conclusion When considering the cheese production as well as whey protein and lactoferrin, Jersey is a better choice than Holstein for the cheese industry.