Recently the nutritional function of milk-related research has been increasingly popular. The bioactive whey proteins play an important role in the dairy industry， and their functional characteristics have also been widely concerned. With the deepening of the research on bioactive proteins in bovine milk and the upgrading and innovation of dairy processing technology， the cognition of whey protein bioactivity is gradually clear. In this research paper， the health effect of bioactive proteins， including α-lactalbumin， β-lactoglobulin， lactoferrin， immunoglobulin in bovine milk were introduced， and the influence of heat treatments on milk whey protein were expounded， which provides directions to the future research and development of industrial innovation of bioactive proteins in bovine milk.