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Colostrum from the first milkings postpartum from buffaloes and cows were pasteurised at 63 °C for 30 min, 60 °C for 60 min, or 72 °C for 15 s. Freezing (−20 °C) or freeze-drying was used for colostrum storage. Viscosity and the active concentration of immunoglobulins (IgG and IgM), insulin-like growth factor 1 (IGF-1) and lactoferrin of colostrum were determined. Pasteurisation at 60 °C for 60 min...