Ewe milk is rich in nutrients such as vitamins and protein, which is easy to be digested and absorbed by the human but simultaneously is very conducive to the growth of microorganisms. How to use safe, convenient and low-cost preservation methods to promote the development of ewe milk industry is a realistic problem that must be solved. In this paper, the structure, composition, antibacterial mechanism, thermodynamic characteristics, stability, and other characteristics of lactoperoxidase are discussed in details, and its application in milk preservation and detection and its influence on fermented milk products and cheese are reviewed. The purpose of this review is to provide insights into the development and application of lactoperoxidase in ewe milk industry.