As the COVID-19 pandemic continues to claim lives around the world, dairy scientists may have a surprising role to play. In a new report published in the Journal of Dairy Science®, scientists from the University of Michigan (Ann Arbor, MI, USA) and Glanbia PLC Research and Development (Twin Falls, ID, USA) have collaborated to investigate the antiviral properties of cow milk protein against variants of SARS-CoV-2, the virus behind the illness.