Abstract: It was studied in this paper that pasteurized milk’s shelf-life can be extended by adding lactoferrin. As a kind offunctional ingredient that separated out from the cow colostrums, lactoferrin has the anti-virus and virussafe infection in wide,and can promote the human body at the same time to the ferrous absorption. Therefore, added lactoferrin to pasteurized milk,the milk not only anti-virus ability was strengthen, and the quality period was prolonged, but also the nutritional value wasincreased. Under the different temperature, the different concentration (0.025mg/ml, 0.05mg/ml, 0.1mg/ml) lactoferrin was addedto pasteurized milk. Comparied the difference from microbial growth variety between added lactoferrin to pasteurized milk anddid not added to, the conclusion can be drawed: it can extend pasteurized milk’s shelf-life that lactoferrin was added topasteurized milk.

Key words: lactoferrin, pasteurized milk, shelf-life