The glycosylated lactoferrin (gLf) was prepared by the Maillard reaction of the incubation at 60°C under the relative humidity of 78.9% for two weeks. Lactoferrin was completely glycosylated, and native lactoferrin was not found after the glycosylation. The Fe-binding capacity and the excellent emulsifying properties were observed in gLf. The gLf revealed the potent antimicrobial effects. E. coli could not live in the presence of gLf combined with the incubation at 50°C. The preservative effect of gLf on E. coli in the cottage cheese was observed. These results are going to be contributed the further studies on food preservations.