Abstract Casein (CN) micelle size has been suggested as important for stability of ultra-high temperature (UHT) treated milk. Therefore, full fat milk samples were pooled according to native CN micelle size (small, intermediate and large CN micelles), homogenised and UHT treated, and stored at 20 °C or 40 °C for up to 6 months to study storage stability. Small average CN micelle size was associated with higher relative content of κ-CN B and glycosylated κ-CN. Processing increased particle size in the skimmed milk, resulting in comparable sizes, regardless of initial size. Major changes in physicochemical properties were observed for all milk pools directly after processing and during storage, greater at elevated storage temperature. Interestingly, milk with small CN micelles before processing displayed significantly less formation of sediment during storage compared with milk with intermediate or large CN micelles, suggesting that inherent variation in milk quality is important for UHT milk stability.

中文翻译：

---

UHT牛奶酪蛋白胶束大小、蛋白质组成与稳定性的关系

摘要 酪蛋白 (CN) 胶束大小被认为对超高温 (UHT) 处理过的牛奶的稳定性很重要。因此，根据天然 CN 胶束大小（小、中和大 CN 胶束）合并全脂牛奶样品，均质和 UHT 处理，并在 20 °C 或 40 °C 下储存长达 6 个月以研究储存稳定性。较小的平均 CN 胶束大小与较高的 κ-CN B 和糖基化 κ-CN 的相对含量有关。处理脱脂牛奶中增加的颗粒尺寸，无论初始尺寸如何，都会产生可比较的尺寸。在加工后和储存期间，所有奶池的物理化学性质都发生了重大变化，在升高的储存温度下变化更大。有趣的是，