Abstract Homogenisation pressure is an important parameter affecting the morphology and thermodynamics of milk. Pasteurised milk (65 °C for 30 min) homogenised at different pressures (20, 30 or 40 MPa) was stored at 4 °C for one week, and milk fat globules (MFG) were isolated from it every 24 h. Results showed that homogenisation destroyed milk fat globule membrane (MFGM) and reduced significantly (p 30 MPa, the size of MFG did not increase significantly (p > 0.05) during storage. Homogenised milk induced the formation of a new MFGM by adsorbing casein and whey protein on MFG surface, and homogenisation clusters were formed by sharing membrane proteins during storage. Crystallisation of homogenised milk formed a new exothermic peak at 20.6 °C. A transformation of α → β' → β polymorphs accompanied by an increase in crystallisation and melting temperatures occurred during storage.

中文翻译：

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不同均质压力处理的乳脂肪球的热和储存特性

摘要 均质压力是影响牛奶形态和热力学的重要参数。在不同压力（20、30 或 40 MPa）下均质的巴氏杀菌奶（65 °C 30 分钟）在 4 °C 下储存一周，每 24 小时从中分离一次乳脂球（MFG）。结果表明，均质化破坏了乳脂肪球膜（MFGM）并显着减少（p 30 MPa，MFG 的大小在储存期间没有显着增加（p > 0.05）。均质化牛奶通过吸附酪蛋白和乳清诱导形成新的 MFGM MFG 表面的蛋白质，并且在储存过程中通过共享膜蛋白形成均质簇。均质乳的结晶在 20.6 °C 形成新的放热峰。α → β' 的转变