The effect of various pasteurisation conditions (30–60 min; 57–63 °C) and drying method (spray- and freeze-drying) on bioactive-proteins (immunoglobulin-G and lactoferrin), antioxidant activity, and microbial quality of cow and buffalo colostrum was investigated. Although increased pasteurisation time and temperature had a significant effect on IgG, the most pronounced reduction was observed in lactoferrin (P < 0.05). In cow and buffalo colostrum with increasing pasteurisation temperature from 57 to 63 °C, the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (DRSA) was decreased by 33% and 37%, respectively. The reduction trend of the ferric-reducing ability of plasma (FRAP), was more outstanding than DRSA. Although freeze-drying was provided a little higher concentration of bioactive proteins, the difference between the two methods was not significant. The combination of gentle-pasteurisation (57 °C, 30 min) and drying improves microbial quality, whereas a reasonable level of bioactive compounds and antioxidant activity were preserved.

各种巴氏杀菌条件（30-60 分钟；57-63 °C）和干燥方法（喷雾干燥和冷冻干燥）对牛和牛的生物活性蛋白（免疫球蛋白 G 和乳铁蛋白）、抗氧化活性和微生物质量的影响研究了水牛初乳。虽然增加的巴氏灭菌的时间和温度对IgG的一个显著效果，在乳铁蛋白中观察到的最显着的减少（P < 0.05)。在牛和水牛初乳中，巴氏杀菌温度从 57°C 增加到 63°C，DPPH（2,2-二苯基-1-苦基肼）自由基清除活性 (DRSA) 分别降低了 33% 和 37%。血浆铁还原能力（FRAP）的降低趋势比DRSA更为突出。虽然冷冻干燥提供了更高浓度的生物活性蛋白，但两种方法之间的差异并不显着。温和的巴氏杀菌（57°C，30 分钟）和干燥相结合提高了微生物质量，同时保留了合理水平的生物活性化合物和抗氧化活性。