“…After treatment at 400 MPa, the particle size was almost half (121 nm) of the original size. The changes in particle size were due to the disintegration of the casein micelles and subsequent re-association to different extents on the release of applied pressure, as previously reported (Huppertz, Fox, & Kelly, 2004b;Gebhardt, Doster, & Kulozik, 2005;Gebhardt, Doster, Friedrich, & Kulozik, 2006;Huppertz, Fox, De Kruif, & Kelly, 2006). While Huppertz et al (2004b) reported an increase in micelle size on the treatment of skim milk at 250 MPa, this was not observed here, perhaps because the treatment time of 10 min was not sufficient to cause this effect (which was reported for treatment times >20 min, with a small decrease in size being observed for treatment for 10 min, as observed here).…”