Abstract: As important components of milk, salts and casein colloid play a key role in maintaining the stability of milk system. In order to explore the effect of processing temperature on salts and casein colloid in bovine milk, we measured indicators of milk quality at different temperatures. The results showed that processing temperature had a significant impact on the form and content of salts in milk (P＜0.05). As the temperature increased, the soluble calcium and soluble phosphorus were transferred to the colloidal phase; milk casein colloidal particle size, surface potential, hydration and other properties also revealed an obvious change due to the denaturation of whey protein. Therefore, there is a close relationship of processing temperature with salts and casein colloid in milk, which is important for the quality of milk.

Key words: salts, casein colloid, milk, heat treatment