Pulsed electric fields (PEF) is a nonthermal food processing technology,which affects the food ingredients in a gentle way.Some studies have been initiated to focus on the impact of PEF on proteins,and further found the structures and activities of proteins could be changed by PEF.However,the influences of PEF on lipids are still unknown and there are limited reports.It is necessary to investigate the oxidation of food lipids during the PEF treatment.Bovine milk was subjected to the thermal and PEF processing,the antioxidant capacity and lipid peroxidation of milk were studied."Diphenyl Picryl Hydrazyl" (DPPH) assay were used to evaluate the radical-scavenging capacity of the milk processed by PEF and thermal treatments.The primary oxidation of lipids was measured with the peroxide value (POV) method.