In this study,the antioxidant capacity and lipid peroxidation of bovine milk subjected to thermal and PEF processing were investigated. "Diphenyl Picryl Hydrazyl" (DPPH) assay was used to evaluate the radical-scavenging capacity of the milk,the peroxide value (POV) method was determined by the modified International Dairy Federation (IDF) Fe-oxidation-based spectrophotometric method. The results showed that the radical-scavenging capacity of fresh milk was 49.65%,and no matter whether the milk processed by PEF(30 kV/cm,400 μs) or thermal processing (60 ℃ for 30 min or 75 ℃ for 15 s),the antioxidant capacity was decreased and the primary oxidation value were increased.