Abstract: The influence of the glucose amount, the system pH, the heat treatment temperature, the heat treatment time on the stability of casein micelles of skim milk were studied. The result showed that, nearly neutral pH, the stability of skim milk casein micelles was reduced with a small amount of glucose, which was increased with a large number of glucose. The pH of the casein precipitation was increased by adding glucose on the high temperature heat treatment. With the extension of the heat treatment time, casein micelles showed aggregation behavior, the particle size was increased, which induced the turbidity and sedimentation amount upward. The conclusion would provide a reference for the dairy processing.